Sweetener R&D Academy

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...

Sweetener Tastes Improvements

Sweetener Tastes Improvements

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...

Formulating to Reduce Sugar

Formulating to Reduce Sugar

As cutting down on sugar went from trend to mainstream, food formulators have focused on identifying the best approaches to provide optimal sweetness intensity and quality, while minimizing sugar and calorie intake and keeping labels clean and user-friendly. Advances...

Culinary Strategies for Enhancing Sweetness

Culinary Strategies for Enhancing Sweetness

"From Amazake to Acid Blockers: Culinary Strategies for Enhancing Sweetness" was prepared for the 2020 Sweetener Systems Conference by-Allison Rittman, C.R.C., Culinary Culture. Abstract: Sweeteners such as sugar, stevia, monk fruit and honey are “go to” natural...

Genetics, Sweet Preference, Sleep & Food Choices

Genetics, Sweet Preference, Sleep & Food Choices

With the increased focus on sugars and sweeteners, sophisticated research has investigated unsuspected factors impacting sweetness perception, food preferences and health. For example, about one-third of adults in developed countries report failing to meet recommended...

Clean Label Sweetness Modulators

Clean Label Sweetness Modulators

The Gold Standard in sugar reduction is a sweetener system that performs identically to sucrose. Even as the number of alternative sweeteners increases, taste remains a key challenge. Based on firsthand research, this presentation will provide advice on use of clean...

Retooling for New Sweetener Influencers

Retooling for New Sweetener Influencers

Even as sweet ingredients and product offerings proliferate, so do the number of factors influencing consumer opinions and the choices they make. This presentation will explore consumer research, health conditions data and trends in dietary, food consumption and...

3rd Generation Stevia Extracts

3rd Generation Stevia Extracts

Second generation stevia extracts were all about high purity Rebaudioside-A (RA), the higher the purity the better the taste. Farm-based 3rd generation stevia extracts are the newer two and and three-way blends of Rebaudiosides (types A, B, C, D, and M) for even more...