Nestle has launched an addition to its Milkybar range containing 30% less sugar than a comparable ordinary chocolate bar. Ben Cooper looks at the technology behind Milkybar Wowsomes and assesses its ...

Sir Alan Sugar, the entrepreneur best known for creating the Amstrad consumer electronics giant, has succeeded in buying back Amstrad's former PC arm, Learning Technology, so that he can take it ...

REHOVOT, ISRAEL — Better Juice, Ltd. and a US fruit juice manufacturer have entered an agreement for the commercial installment of Better Juice’s sugar-reduction technology. The manufacturer will ...

DouxMatok, the Israeli firm behind patented technology that makes sugar taste sweeter, has raised $8.1m in a funding round led by Israel’s largest VC fund, Pitango, with the participation of existing ...

Toray Industries, Inc., announced that it and Mitsui DM Sugar Co., Ltd., have jointly demonstrated and established a basic technology to manufacture sugar derived from inedible biomass (see note 1), a ...

VEVEY, SWITZERLAND — Nestle SA is taking another crack at sugar reduction. The company is introducing a sugar-reduction technology that uses an enzymatic process to reduce the sugar in such products ...

SAN FRANCISCO--(BUSINESS WIRE)--SugarCRM, provider of the award-winning AI-driven CRM platform, has been named “Product of the Year” by Business Intelligence Group in the 2023 Sales and Marketing ...

OMAHA, Neb.--(BUSINESS WIRE)-- Green Plains Inc. (GPRE) today announced successful ongoing production of dextrose syrups at the world’s first commercial deployment of Clean Sugar Technology™ (CST™) in ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. A digital bakery called “The Sugar Lab” is ...

Every summer, students attending the annual McGinnis Institute of Beet Sugar Technology Beet End and Sugar End schools learn about a wide variety of topics from pulp pressing and drying to lime and ...

A lick of cold, creamy gelato isn't just magic. It's mathematics. "You have to respect the range," emphasizes Gianpaolo Valli, a senior instructor at Carpigiani Gelato University in Bologna, Italy, ...