Sweetener Systems Articles

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...

Taste Improvement: New Sweet Taste Modulator

Taste Improvement: New Sweet Taste Modulator

NO NON-CALORIC SUGAR SUBSTITUTE tastes exactly like sucrose. “Research into improving taste of sugar substitutes in beverages involves 10 metrics,” explained Grant DuBois, Consultant, Sweetness Technologies, LLC. DuBois imparted this information in his presentation...

Clean Label Sweetness Modulators

Clean Label Sweetness Modulators

SWEETNESS MODULATORS are ingredients that make high-potency sweeteners (HPS) taste more like sugar by fixing some of the flavor-quality issues associated with these ingredients, explained Alex Woo, Ph.D., and CEO of W2O Food Innovation. Woo’s presentation, “Recent...

Genetics, Sweet Preference, Short Sleep &  Food Choice

Genetics, Sweet Preference, Short Sleep & Food Choice

ROBIN TUCKER, PH.D., Department of Food Science and Human Nutrition, Michigan State University, provided an update on the science related to two under-studied contributors to food choice—genetics (sweet-liking phenotype) and sleep—in a video on "Genetics, Sweet...

Culinary Sweetener Strategies

Culinary Sweetener Strategies

THERE ARE SO MANY WAYS chefs use sweeteners, but how do we perceive sweetness? Sweetness is one of the main taste components of flavor, balancing out with salty, sour, bitter and umami. Understanding sweetness perception is especially important to building balanced...

An Update on Added Sugars Labeling

An Update on Added Sugars Labeling

THE FOOD & DRUG ADMINISTRATION (FDA) published the Small Entity Compliance Guide titled “Revision of the Nutrition and Supplement Facts Labels” in February. Its purpose is to help industry apply the finalized FDA rulings on what foods and ingredients meet their...

Consumers & Sweeteners: A Complicated Love Affair

Consumers & Sweeteners: A Complicated Love Affair

A COMPREHENSIVE MARKET and consumer trends assessment entitled “Retooling for the New Sweetener Influencers” was provided by Elizabeth Sloan, Ph.D., of Sloan Trends, Inc. for the 2020 Sweetener Systems Conference. Sloan's presentation focused particularly on consumers...

Taste Improvement through New Sweet Taste Modulator

Taste Improvement through New Sweet Taste Modulator

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...