Sweetener R&D Academy

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...

New Technology Improves Sweetener Tastes

New Technology Improves Sweetener Tastes

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...

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...

Retooling for the New Sweetener Influencers

Retooling for the 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...