Sweetener R&D Academy

Bulking Agents From Allulose to Polyols [Presentation]

Bulking Agents From Allulose to Polyols [Presentation]

The presentation titled "Bulking Agents From Allulose to Polyols: Maximizing Their Benefits," was given by Melanie Goulson, MSc, President, Merlin Development. This presentation was part of Global Food Forums' 2021 Premium Webinar Series "Formulating with Sweet...

Formulating with Whole Fruit Ingredients [Presentation]

Formulating with Whole Fruit Ingredients [Presentation]

The presentation titled "Formulating with Whole Fruit Ingredients," was given by Kristen Sparkman, M.S., Culinologist, CuliNex, LLC. This presentation was part of Global Food Forums' 2021 Premium Webinar Series "Formulating with Sweet Enhancing Ingredients." The...

Maximizing Success with High-Potency Sweeteners [Presentation]

Maximizing Success with High-Potency Sweeteners [Presentation]

The presentation titled "Maximizing Success with High-Potency Sweeteners," was given by John Fry, Ph.D., CChem, FRSC, FIFST, Director, Connect Consulting.  This presentation was part of Global Food Forums' 2021 Premium Webinar Series "Formulating with Sweet Enhancing...

Weight Management Technology Seminar Magazine

Weight Management Technology Seminar Magazine

The 2014 Weight Management Technology Seminar Magazine is a summary of key points from speakers who made recordings of presentations that had been scheduled for the 2014 in-person event. Please click on the Download Button at the bottom of this page. An Insider’s...

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...