Sweetener Systems Articles

Sugar Reduction Approaches

Sugar Reduction Approaches

Many questions are raised before innovation begins in a process such as sugar reduction, including: How do you grow in emerging markets? How do you get smart from the beginning? What features should you include? What products will let you compete? How can we lean on...

Polyols: Properties, Trends & Labeling

Polyols: Properties, Trends & Labeling

Click to Enlarge “Sugars can be classified as monosaccharides, disaccharides or mixtures, such as corn syrup. The key to using polyols for sugar reduction is to select a polyol with similar structure and functional properties as the sugar that you are replacing,” said...

Natural Sweetener Characteristics and Uses

Natural Sweetener Characteristics and Uses

Click to Enlarge Sweeteners have a variety of functional properties, including taste, texture and crystal control, among others. Yet, with diabetes on the rise and an increased focus on nutrition and well-being, consumers are demanding more healthful products,...

Reducing Sugar in Baked Products

Reducing Sugar in Baked Products

Click for Larger Image “I am just a simple baker,” began David Busken, Principal and Consultant with Bakery Development Ltd. Well, that’s understating it a bit: He’s a master commercial baker and the descendant of a long line of professional bakers. Busken presented a...

Does Sugar Cause Obesity?

Does Sugar Cause Obesity?

“So, when you see someone who is obese…do you ask, ‘Is it too much sugar; is it too much carbohydrate; or is it just too [insert colorful adjective] much?” Professor Julie Miller Jones, of St. Catherine University in St. Paul, Minnesota, characteristically likes to...

Problems with Labeling Added Sugars

Problems with Labeling Added Sugars

Food manufacturers take note: There still remains an important, albeit small (perhaps 1-1/2 year) window of opportunity for food and beverage companies to convince the U.S. Food & Drug Administration’s (FDA) to modify or eliminate its pending sugar-labeling...

Is Removing Caloric Sugars the Answer?

Is Removing Caloric Sugars the Answer?

“Humans have a strong preference for sweet taste, but that’s a problem from a health perspective. In order to develop reduced-sugar products, food formulators need to understand how sweet taste works,” said Nancy E. Rawson, Ph.D., Associate Director of the Monell...

What Are Consumers’ Attitudes Toward Sweeteners

What Are Consumers’ Attitudes Toward Sweeteners

Tom Vierhile, MBA, Innovation Insights Director with the UK-based data management company GlobalData, gave a thoughtful discussion on consumer feelings about sweeteners that ended with a summary of unique future developments in sugar reduction. He began his...

Understanding Consumer Reaction to Sweetened New Products

Understanding Consumer Reaction to Sweetened New Products

September 7, 2017--The following presentation is from the "2016 Sweetener Systems Conference Summary," sponsored by Orochem. All presentations and/or adapted versions made available by the speakers are posted on Global Food Forums Inc.'s store page. Please consider...

Emerging Research in Aromas & Sweetness Enhancement

Emerging Research in Aromas & Sweetness Enhancement

August 24, 2017--The following presentation is from the "2016 Sweetener Systems Conference Summary," sponsored by Orochem. All presentations and/or adapted versions made available by the speakers are posted on Global Food Forums Inc's store page. Please consider...