Welcome To Global Food Forums’ Sweetener Systems Website

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.


Sugar Reduction: Flavor Still Rules

Sugar Reduction: Flavor Still Rules

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....

Added Sugar Labeling Update

Added Sugar Labeling Update

The food industry has a reprieve from the January 1, 2020 date to implement the new Nutrition Facts labeling. FDA granted the extension by saying it would not take enforcement action for six months. The delay, requested by the food industry, indicates manufacturers...

New Technology Improves Sweetener Tastes

New Technology Improves Sweetener Tastes

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...

On the Cutting Edge of Fruit Juice Sugar Reduction

On the Cutting Edge of Fruit Juice Sugar Reduction

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...

Sweetener Systems and Sensory: Three Practical Tools

Sweetener Systems and Sensory: Three Practical Tools

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....

Tips for Reducing Sugar in Frozen Dairy Desserts

Tips for Reducing Sugar in Frozen Dairy Desserts

AS WITH BAKERY PRODUCTS, sugar’s most critical role is to control the texture of frozen dairy and frozen novelty products, began Jon Hopkinson, Ph.D., a technology consultant specializing in frozen desserts, in his presentation titled “Tips for Reducing Sugar in...

2018 Innovative New Sweetener Products

2018 Innovative New Sweetener Products

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)

[Ingredients] Monk Fruit Extract (羅漢果, 罗汉果)

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...

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