Dextrose is an ingredient you regularly encounter on packaging of food, sports products and supplements. But what exactly is dextrose, and what does it do in your body?

In this blog we clearly explain what dextrose is, how it works and when you should (or should not) use it.

What is dextrose?

Dextrose is a simple sugar, also known as glucose. It is a carbohydrate that is directly absorbed by the body and used as an energy source.

It is often derived from starch, for example from corn or wheat. In powder form it is usually called dextrose powder and is used in both foods and sports nutrition.

In short:

• Dextrose = glucose
• Quick source of energy
• Is absorbed directly into the bloodstream

What does dextrose do to your body?

When you eat dextrose, something happens fairly quickly:

• Your blood sugar level rises quickly
• Your body produces insulin
• The glucose is used as energy or stored

This makes dextrose different from, for example, complex carbohydrates (such as whole grains), which are absorbed

Xanthan gum may sound like a technical ingredient, but in the kitchen it is surprisingly practical. Especially if you bake gluten-free or vegan, it can make a world of difference. It provides structure, binding and a pleasant texture – exactly what you often miss without gluten or eggs.

In this blog we explain what xanthan gum is, when to use it and how to prevent your dish from going the wrong way in terms of texture.

What is xanthan gum?

Xanthan gum (E415) is a natural binder produced by fermentation of sugars. It is widely used in the food industry, but is also rapidly gaining popularity at home in the kitchen.

The main function? Binding and thickening ingredients. Think of creating a stable batter, a creamy sauce or a dough that doesn't fall apart.

Why is xanthan gum used?

1. Essential for gluten-free baking

When you bake without gluten, the natural elasticity and binding that gluten normally provides are missing. Xanthan gum takes over this role and ensures that your dough or batter

As soon as people see sucralose on a label, some immediately opt out. We understand that. There is a lot of discussion online about sweeteners, and bold headlines tend to perform well.

But strikingly, the opposite happens much less often with sugar. And we find that an interesting question — because if you look honestly at food, the real question is not whether you want sucralose, but why you would simply keep sugar.

Why we want to replace sugar

For us it starts there. We don't use sucralose because we prefer something "artificial" over sugar, but because we want to replace sugar.

The reason is simple: sugar adds a lot of calories while contributing little nutritionally. The Netherlands Nutrition Centre states that products with added sugar often contain many calories but few nutrients such as vitamins, minerals and fiber.

And added sugar is not only in candy or soft drinks — it's also in products where you might expect it less, such as ketchup, sauces and dressings.

That makes sauces

If you develop a private label food product — whether that is an herb mix, a sauce, a seasoning or a condiment — correct labelling is not optional. It is one of the most common areas where first-time private label customers experience delays, rejections by retailers or costly reprints of packaging. Done correctly, however, your label is also one of your most powerful tools: it builds trust, communicates quality and can actively support your premium positioning.

This guide covers the core requirements for both the EU and the UK markets, the main differences between the two, and what private label buyers should keep in mind when briefing their manufacturing partner.

1. 1. Introduction
   2. Why labelling for private label is more important than ever
   3. The EU framework: Regulation 1169/2011
   4. The UK framework: Divergence after Brexit
   5. The 'Not for EU' label: What private label brands selling in the UK need to know
   6. Allergen labelling: No room for mistakes
   7. Clean label and health claims: Opportunities and obligations

The global market for herbs and spices was valued at $21.99 billion in 2026 and is growing with a CAGR of 5.12% toward $28 billion in 2031. For private label brands the opportunity is even sharper: the private label segment for herbs and spices alone grows with a CAGR of 10.1% — and outpaces national brands in both volume and innovation. In the sauces category the picture is equally promising, with global sauces, dressings and condiments expected to reach $252 billion in 2031.

Are you a retailer, food brand or foodservice operator considering private label? Then this is the moment. This is what the data tells us.

Trend 1: Swicy Is Here to Stay — And Is Evolving

Sweet plus spicy is no longer novel. It is the new baseline.

'Swicy' products now appear on 10% of restaurant menus, with expected growth of at least 9%. The sweet-spicy combination has evolved from trend to standard — and in its second phase it becomes significantly more refined. Consumers no longer simply reach for hot honey;

Preserving food products is a crucial part of product development in the food industry. Whether it concerns sauces, juices, jams, marinades or beverages, a well-designed preservation strategy is essential for both food safety and commercial shelf life.

For producers and private label projects, preservation is not only about preventing spoilage. It also involves regulatory compliance, clean label positioning, export requirements and cost efficiency.

In this article, we share the key principles for professionally preserving food products.

What is food preservation?

Food preservation means controlling or eliminating the factors that allow bacteria, yeasts and moulds to grow. Microorganisms require specific conditions to multiply. By influencing one or more of these factors, shelf life can be significantly extended.

The most important factors you can control are:

• pH level (acidity)

• Oxygen

• Temperature

• Water activity (Aw value)

• Preservatives

An effective preservation strategy usually combines

Preserving food is a crucial part of product development within the food industry. Whether it's sauces, juices, jam, marinades or beverages: without a well-thought-out preservation strategy a safe and commercially viable shelf life is impossible.

For manufacturers and private label projects preservation is not only about food safety, but also about legislation, clean label positioning, export possibilities and cost efficiency.

In this blog we share the main principles for professionally preserving food products.

What is food preservation?

Preservation means controlling or removing factors that cause bacterial growth, mold formation or quality loss. Micro-organisms require certain growth conditions. By influencing one or more of these factors, shelf life can be extended significantly.

The main knobs you can turn:

• pH value (acidity)

• Oxygen

• Temperature

• Water activity (Aw value)

• Preservatives

An effective preservation strategy often combines multiple techniques.

1. Lowering pH (acidity)

Interview with product developer Yvan Keijlewer

At Natural Spices you can go for small and bulk packaging of flavorings, the development of your own products under private label and, as of recently, also for herb blends for home use. Both the professional and the home cook are in the right place with us when it comes to 100% natural flavorings of the highest quality. But before you have them at home, product developer Yvan has already put a lot of knowledge, passion and love into them. We’d like to give you a look behind the scenes and interviewed Yvan about the development process of the flavorings. At the end of this blog you’ll also find some nice tips if you want to get started yourself!

Working from the heart

Yvan has an enormous passion for cooking. He prefers to share this passion and his culinary skills with family and friends. In his dishes he happily uses herbs such as oregano, basil and rosemary, because Italian cuisine is his favorite. For a delicious Melanzane

The number of recalls due to Listeria monocytogenes has increased sharply over the past year. According to reports from the Netherlands Food and Consumer Product Safety Authority (NVWA) the number of reports rose from four to fourteen within twelve months.

For producers this means one thing: food safety is under closer scrutiny than ever.

Where Listeria contaminations previously seemed incidental, recent figures show that structural control within production environments is crucial. Margins are shrinking, inspections are more intensive and reputational damage from recalls is greater.

What is Listeria monocytogenes?

Listeria is a bacterium that occurs naturally in soil, water and vegetation. Of the different species, Listeria monocytogenes is the variant that can cause illness in humans.

The bacterium can lead to listeriosis. Symptoms range from mild flu-like complaints to serious infections. Especially risk groups such as pregnant women, the elderly and people with weakened immune systems