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. Information on past in-persons sweetener system events can also be accessed.


2020 Sweetener Systems Post Conference Magazine

2020 Sweetener Systems Post Conference Magazine

The 2020 Sweetener Systems Post Conference Magazine is a summary of key points from speakers who made recordings of presentations that had been scheduled for the 2020 in-person event. Please click on the Download Button at the bottom right of this page. Table of...

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 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...

Formulating to Reduce Sugar

Formulating to Reduce Sugar

FORMULATING FOR SUGAR REDUCTION is similar to solving a jigsaw puzzle. Food products are built off components that interact with others, like puzzle pieces, to create an overall result. By understanding how the pieces interact, foods can be modified to fit specific...

Allulose to Tagatose in Sugar Replacement

Allulose to Tagatose in Sugar Replacement

MANY OF OUR FAVORITE BAKERY TREATS contain about one third sugar, noted Melanie Goulson, MSc, General Manager & Principal Scientist, Merlin Development in her presentation, “New Kids on the Block: From Allulose to Tagatose, Properties & Performance in Sugar...

Sugar Reduction Insights: Dairy Products to Protein Bars

Sugar Reduction Insights: Dairy Products to Protein Bars

SUGAR REDUCTION is universally attractive to consumers across a wide range of foods, including both indulgent and healthy products. However, sugar plays multiple roles in foods, contributing to flavor, texture and structure. This makes replacing sucrose particularly...

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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