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....
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...
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...
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...
Sweeteners such as sugar, stevia, monk fruit and honey are “go to” natural ingredient tools for formulated foods and beverages. However, by expanding one’s horizon to look to strategies and on-trend food components used in fine dining, creative and flavorful new...
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...
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...
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...
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...
Added sugars have been enjoyed for millennia. They add enjoyment to meals, while providing energy and improving the palatability and functionality of foods. Added sugars have recently come under intense pressure, being promoted by health critics and agencies as...
