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news Layn TruGro AOX natural antioxidant platform

The Layn TruGro AOX natural antioxidant platform is developed with botanical extracts, and research has demonstrated that it provides improved anti-oxidation efficacy in a variety of fat and oil substrates commonly used in animal feed and pet foods in comparison with the most used synthetic antioxidants. 

The TruGro AOX range works to replace synthetic antioxidants with better performance at the same dosage, and has applications in fat & oils, animal feed, premixes and pet foods. The TruGro AOX platform allows for an increase in the shelf life of animal feed and pet foods, delaying the oxidation process through synergic anti-oxidation mechanisms.


Feed&Grain: Layn Introduces Antioxidant Platforms for Animal Feed, Pet Food

TruGro® AOX natural anitoxidant platform is developed with botanical extracts

Layn Corp., a global producer of premium-quality animal nutrition ingredients, plant-based sweeteners, functional botanical extracts and CBD, has introduced its TruGro® AOX Natural Antioxidant Platform for animal nutrition.

The new TruGro® AOX range works to replace synthetic antioxidants with better performance at the same dosage, and has applications in fat & oils, animal feed, premixes and pet foods.

TruGro® AOX is developed with botanical extracts, and research has demonstrated that it provides improved anti-oxidation efficacy in a variety of fat and oil substrates commonly used in animal feed and pet foods in comparison with the most used synthetic antioxidants. The TruGro® AOX platform allows for an increase in the shelf life of animal feed and pet foods, delaying the oxidation process through synergic anti-oxidation mechanisms.

Layn continues to invest in research and innovation for its TruGro® animal nutrition line in order to provide clean label alternatives to artificial ingredients in the diets of livestock and pets.

For more information about TruGro® AOX, visit


Feedstuffs: Layn introduces TruGro AOX natural antioxidant platforms

Product line has applications in animal feed and pet foods.

The new TruGro AOX range works to replace synthetic antioxidants with better performance at the same dosage, and has applications in the fat and oils, animal feed, premixes and pet foods sectors, according to the announcement.

Layn noted that it continues to invest in research and innovation for its TruGro animal nutrition line in order to provide clean label alternatives to artificial ingredients in the diets of livestock and pets.

Layn is a global leader in the vertically integrated production of premium-quality, plant-based sweeteners, flavors and natural extracts. Founded in 1995, Layn pioneered the natural high-intensity sweetener industry and has been advancing its ingredients for over two decades. Layn starts animal nutrition unit, launches antioxidant line for use in feed

Layn Corp’s expansion into feed additives and antibiotic alternatives spurs the development of a new business unit for the company and the start of a new antioxidant line. Click here to view full story.


TruGro AOX Featured in Pet Food Processing Magazine

NEWPORT BEACH, Calif. — Layn Corp. on Oct. 8 introduced its TruGro AOX portfolio of natural antioxidants for use in animal nutrition. TruGro AOX can be used in pet foods, animal feed, premixes, and fats and oils to replace synthetic antioxidants without necessitating a higher amount of the ingredient.

According to the company, Layn’s TruGro AOX line is made with botanical extracts that have been tested and verified for antioxidation efficacy compared to other synthetic antioxidants. The ingredients increase shelf life and delay the oxidation process naturally for a clean label alternative.

Layn entered the premium pet food ingredient market in April 2019 with the launch of TruGro™ byLayn® portfolio of extracts to enhance palatability.

The company operates a Global Innovation Center in China, where scientists and experts in the animal nutrition industry have researched specific ingredients to deliver improved performance and taste profiles for pet nutrition.


Layn Featured in FoodIngredients1st: Sweet escape? Sugar is phased out as sweeteners take center stage, industry experts discuss.

Sugar reduction and zero-calorie demands boost the sweeteners market’s popularity. Click here to read entire article.

17 Jul 2019 —  The use of sweeteners is barreling towards the mainstream. Major industry players are gravitating toward sweetener reformulations and inspiring innovation to respond to the growing need for sugar reduction. From tapping into the plant-based trend to sugar reduction and its linked health benefits, sweeteners are a promising space with the potential to revolutionize the industry status quo. However, industry experts highlight the difficulties in replacing the functional aspect of sugar in products, but a host of attempts to do so have come to the fore.

An Innova Consumer Lifestyle and Attitudes Survey (2018), found that nearly seven out of ten consumers across the countries surveyed (US, UK, France, Germany, China and Brazil) have reduced their sugar intake. This is particularly so among the over 55 age group, with consumers in France and Brazil the most likely to be reducing sugar in their diet. Consumers are also cutting back on sweet snacks more than savory.

“Food and beverage manufacturers are looking for much more than a traditional well-rounded source of sweetness. Sweeteners are now expected to allow brands to make other label claims around calorie and sugar reduction and demonstrate a commitment to a more ‘natural’ or ‘healthy’ product offering,” Shaun Richmond, Global Vice President of Sweeteners at Layn, tells FoodIngredientsFirst.

In this space, Layn recently launched Lovia, a platform which combines monk fruit mogrosides with specific steviol glycosides to enable more profound sugar reduction with a sugar-like taste. The plant-based and “free-from” movements are “picking up steam across global food and beverage markets” and monk fruit is becoming a front-running sweetener solution that meets consumer demands, Richmond says.

“Consumers want natural, low sugar and clean label products,” says Primož Artač, CEO of Tosla.“Consumers are seeking better-for-you products. They want natural, low sugar and clean label products. They don’t like to consume ingredients which they are not familiar with and, therefore, have a tendency to reject non-sugar sweeteners,” Primož Artač, CEO of Tosla, tells FoodIngredientsFirst.

An array of national policies are also encouraging the use of sweeteners, as obesity and diabetes rates increase globally and are linked to sugar consumption. Public Health England (PHE), for example, has launched two separate reformulation programs to tackle the obesity epidemic – the sugar reduction program and calorie reduction program. The use of alternative sweeteners such as allulose, stevia and sucralose have come to the fore as a solution which allow for calorie reduction and sugar reduction, while still maintaining sweetness. Other alternatives with potential include nitamycin, organic blue agave amber nectar, ultragrain pasta, pectin, isolated soy protein and green mandarin essential oil.

Changing consumer demands
Sugar reduction is becoming a major dietary target for consumers and this is manifesting itself most clearly in the Baby Boomer demographic (born 1946-1964). Innova Market Insights research shows that one in two US Boomers have been reducing their sugar intake or buying more reduced-sugar products, while two in five are cutting back on their consumption of sweet snacks.

This trend is supported by research into the typical shopping basket. “Boomers are below-average purchasers of certain sweet products such as chocolate, desserts and ice cream, and snack bars,” says Lu Ann Williams, Director of Innovation at Innova Market Insights.

Katharina Pueller, Director, Natural Sweetener Business at Sweegen, tells FoodIngredientsFirst that manufacturers will increasingly adapt to the evolving consumer demand for healthier sweeteners in their formulations. Moreover, consumers will look closely at ingredient labels and consciously pick products sweetened with healthy, non-GMO, plant-based sweeteners, she notes. The company’s latest innovation is stevia sweetener Bestevia e+, a blend of novel steviol glycosides containing Reb E, that has a sugar-like taste at a price equivalent to sugar.

“Stevia has gained very favorable awareness among consumers in many regions. It is calorie-free and generates zero glycemic effect, tapping into the trend of reducing sugar with a plant-sourced solution. It is ideal to be used in most food and beverages applications that Joint Food and Agriculture Organization of the United Nations (FAO)/ World Health Organization (WHO) Expert Committee on Food Additives (JECFA) has approved,”  Dr. Mel Jackson, CSO of Sweet Green Fields, tells FoodIngredientsFirst.

“Globally, the use of stevia leaf sweetener in food and beverage products grew at an accelerated pace in 2018,”  Maga Malsagov, PureCircle’s CEO, tells FoodIngredientsFirst. PureCircle offers a range of stevia leaf sweeteners, including Reb M. “These sweeteners help beverage and food companies increase their offerings of zero- and low-calorie products without sacrificing taste,” he adds.

Challenging aspects in formulation
Sugar plays a multi-dimensional role in formulations, not only as a sweetener but also as a bulking agent, preservative, flavor enhancer, coloring agent, viscosity modifier and anticoagulant, according to Artač. Tosla’s CEO also notes that the industry is struggling to replace sugar as various other additives are needed to cover all the functional roles sugar plays in a food system.

According to Richmond, replicating the rounded sweetness of sugar with plant-based high-intensity sweeteners requires expertise in formulation and an understanding of the synergies these sweeteners have with other ingredients and limitations within certain formulations.

Sugar plays a multi-dimensional role in formulations, not only as a sweetener but also as a bulking agent and preservative.For instance, baking can be a challenge as stevia and monk fruit don’t bulk and brown as sugar does but, with the right technical expertise, companies have been successful in launching baked goods on the market that carry label claims that consumers desire, while also delivering an enjoyable taste profile.

Bakery is a challenge for stevia sweeteners,” Pueller notes. “Sugar has many functions in bakeries, it not only provides sweetness but also provides a majority of the bulk and helps with browning. Fillers can be used to compensate for that bulk.”

“Sugar reduction doesn’t mean that sugar can be simply replaced by a zero or low-calorie sweetener. The functions of sugar need to be taken care of by applying polyols and fibers that provide the bulk, gelatin that builds back mouthfeel and other ingredients,” Jackson highlights.

Recently, Sweet Green Fields and Tate & Lyle jointly launched their newest product innovation – ZOLESSE Natural Flavor. ZOLESSE is a glycosylated steviol glycoside that enables manufacturers to maintain a short ingredients list, Jackson says. “When it is used in combination with stevia sweeteners it modifies the overall taste and sweetness giving a more rounded profile with reduced bitterness and less lingering aftertaste, helping formulators to achieve the taste they want.”

Optimal applications for sweeteners
Stevia and monk fruit are well suited to many applications but beverage, dairy, tabletop and sports nutrition applications are seeing the majority of growth, Richmond notes. “Trends such as low- and mid-calorie, zero or reduced sugar, as well as the rapidly growing ketogenic and plant-based trends,  are all popular reasons for increased use of sweeteners like stevia and monk fruit,” he says.

From an NPD point of view, beverages are easiest to work with, says Artač. As sugar is mostly added to beverages only to sweeten them; it makes it easy to replace it with a non-sugar sweetener.

Malsagov says that PureCircle’s stevia leaf ingredients can be used in a variety of food and beverage categories including carbonated soft drinks, flavored milk, yogurt, iced tea, juice, confectionery, sports drinks and tabletop sweeteners, to name a few. There is also significantly increasing potential in ice cream and baked goods, he notes.

What’s next
Artač believes that the industry will continue to see new and exciting sweeteners on the market, but sugar will forever remain the “gold standard.” “I think the idea for innovators is to imitate sugars’ functional properties as much as possible, while satisfying market needs, such as naturalness, affordability and low metabolic response,” he says.

High-intensity sweeteners are seeing significant growth in the food and beverage industry. Key suppliers are making significant investments in understanding and developing different minor glycosides and mogrosides that deliver an improved taste profile over previous stevia and monk fruit products available. “Sweetener platforms that use these new solutions in proprietary blends and with other natural flavors will continue to deliver improvements and stretch the capabilities of plant-based high-intensity sweeteners across many different applications,” Richmond notes.

“We anticipate food and beverage companies will continue to increase their use of stevia as their go-to, non-GMO, sweetening solution, as well as using stevia as a functional ingredient. This will provide consumers a great-tasting, plant-based ingredient they desire,” says Malsagov.

Hurdles in formulation exist, despite sweeteners’ already wide use but the industry is expected to respond with more innovation. The market is ripe for sugar replacements and the potential for growth seems more significant than ever before.


Layn Leverages Botanical Expertise in the U.S. CBD Market

Elaine Yu, president of Layn USA, discussed the differences in U.S. and Chinese hemp production and regulation. Click here to view full interview.

Layn unveiled the launch of a U.S.-based CBD manufacturing facility, set to be completed in fall of 2020.
Layn USA President Elaine Yu outlined the company’s decision to work within the U.S. on this new venture, and how hemp production in the U.S. and China differ. 
Looking ahead, the company’s new CBD line will include full spectrum oil, distillates, and isolates. 


Heather Granato talks about Layn and the CBD Launch on the podcast- Natural Products INSIDER

The Layn portion of the podcast is about a minute long, and begins at about 18:50. Click here to listen.


Food Business News Highlights Layn’s New Investment in CBD

On the expo floor, Layn Corp. launched a new line of C.B.D. ingredients even though the F.D.A. has yet to give definitive regulations on products with C.B.D.

The company supplies C.B.D. oil, C.B.D. distillate and crystallized isolate, which offers the purest C.B.D. People who stopped by Layn’s booth at IFT19 worked in various food and beverage categories, including baked foods, chocolate and gummies, said Elaine Yu, president of Layn USA, Newport Beach, Calif.

The company has an advantage over other C.B.D. suppliers in that Layn USA already has experience in the food industry, she said. The company for more than 20 years has taken extractions from stevia and monk fruit to use as sweeteners.

Layn USA is part of China-based Guilin Layn Natural Ingredients Corp. As part of a $60 million investment, Layn will build a U.S. manufacturing facility that should be completed in the fall of 2020. It will be capable of processing a minimum of 5,000 tons of hemp biomass per year, which will yield 160 tons of C.B.D. and 290 tons of oil. Layn is in the final stages of selecting a location for the facility, which probably will be in the Midwest, Ms. Yu said.

Ms. Yu said she recognized the regulatory situation of C.B.D needs to become clearer.

“There is a long path to go,” she said.


TruGro™ by Layn® Featured in Pet Food Supplement Magazine

Layn Supports Three Key Pillars of Pet Nutrition

Layn has launched into the pet nutrition space, targeting specific pet health needs, and pleasing pets and their owners with its high-quality, natural, plant-based ingredients. Its new pet food additive platforms can improve palatability, and address three important areas of pet health – gut health, cell oxidation and weight control.

Gut Health

A healthy gut is the foundation of health for pets. As the largest immune organ, more than 80% of the immune system resides in the gut. Proper gut health helps to ensure that pets are able to digest and absorb valuable nutrients from the food and supplements they eat. The TruGro GH pet food additive platform that includes natural solutions based in botanical extracts that help maintain intestinal barrier function and health for improving animal welfare. The platform is based in botanical extracts that help strengthen the gut microbiome to provide a myriad of life-supporting functions that can help pets live their healthiest days.

Cell Oxidation

Oxidation can damage mitochondria, cell membranes and other mechanisms and structures essential to the cell. This kind of damage underlies many diseases. The TruGro AOX platform is based in botanical extracts with antioxidant capabilities, targeted at reducing cell oxidation.


Obesity is a significant risk factor for many life-threatening diseases that affect pets. Body weight is a balancing act of “energy in” (food) versus “energy out” (activity). To achieve weight loss, food consumption needs to be decreased and/or the amount of activity must be increased. But, it’s best to prevent weight gain in the first place since weight loss can be more difficult to achieve. The TruGro SW pet food additive platform includes plant-based sweeteners and flavors, adding palatability to the food and helping to control eater activity.

The new pet nutrition ingredients are available as part of Layn’s animal nutrition brand, TruGro™ by Layn®. The new product line includes polyphenol & flavonoid rich extracts, palatability ingredients and other specialty extracts from botanicals including grape seed, green tea, rosemary and others.

For more information, visit

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