Global Food Forums is pleased to announce its 5th annual in-person Sweetener Systems Conference. This event will be held in conjunction with the 8th annual Clean Label Conference. These events are scheduled for May 24-25, 2022, at the Westin NW Hotel, Itasca, Illinois (a northwest suburb of Chicago). The event begins with an opening mixer the evening of May 23. Please return to this website with its focus on sweetener systems ingredients as more details become available.
In the meantime, please explore this site’s growing source of practical information and insights related to the sugar reduction, sweeteners and sensory aspects of taste. Find solutions to formulation challenges; explore emerging ingredient technologies; gain insights on nutritional advances, consumer and products trends and impactful updates on regulations.
Authoritative articles and R&D Academy presentations (including videos) as well as post-conference magazines from past events are available. Stay tuned for up-coming webinars.
The abundance of data and educational material targets the information needs of food scientists and other product developers at food, beverage and nutritional product companies.
Please also visit our Clean Label and Protein Trends & Technologies websites. Information on past in-persons sweetener system events can also be accessed.
Sugar influences viscosity and other texture properties, color, taste and flavor of sweetened dairy products. While natural, label-friendly high-potency sweeteners have received much attention, the taste of synthetic alternatives is still often preferred by consumers....
The food industry had a reprieve from the January 1, 2020 date to implement the new Nutrition Facts panel along with its added sugar labeling. FDA had granted the extension by saying it would not take enforcement action for six months. The delay, requested by the food...
Based on the physiological mechanisms of taste perception, a recent patent application describes a clean-label formulation technology that dramatically improves the tastes of sweeteners, non-caloric and caloric alike. -Grant E. DuBois, Ph.D., Consultant, Sweetness...
No non-caloric sugar substitute tastes exactly like sucrose. “Research into improving taste of sugar substitutes in beverages involves ten metrics,” explained Grant DuBois, Consultant, Sweetness Technologies, LLC. DuBois imparted this information in his presentation...
Israeli-based startup Better Juice recently announced that it was teaming up with Brazilian Juice producer Citrosuco SA to establish a pilot plant that will ultimately lead to the production of reduced sugar orange juice. Better Juice Ltd. has developed innovative new...
THE MARCH TOWARD HEALTHIER reduced-sugar product formulations may break new ground in the art and science of food formulation, but it will not necessarily break new ground regarding consumers’ expectations for the sensory qualities of their food and beverage choices....
Consumers, nutritional researchers and regulators are paying increased attention to how products are made sweeter. In response, the industry is introducing interesting and new innovative foods, beverages and supplements in 2018 formulated with new innovative...
![[Ingredients] Monk Fruit Extract (羅漢果, 罗汉果)](https://sweeteners.globalfoodforums.com/wp-content/uploads/sites/2/2020/08/INGREDIENT-Profile-Monk-Fruit-Extract-FEATURE-400x250.jpg)
This post is an ingredient profile of monk fruit extract (羅漢果, 罗汉果 ) published in 2012. Melons grown in China called luo han guo or monk fruit are a source of a natural sweetener generally 150 to 250 as sweet as sugar (sucrose). Also identified as Siraitia grosvenorii...