Sweetener R&D Academy

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...

Reducing Added Sugars vs Obesity

Reducing Added Sugars vs Obesity

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...

Shopper Attitudes Towards Sweeteners

Shopper Attitudes Towards Sweeteners

Concern about sugar and other sweeteners continues to be an issue for shoppers. Sugar reduction remains top of mind with most of the world agreeing that decreasing sugar makes foods and beverages healthier. The answer is not that simple though. Consumers still have...

Update on Added Sugar Labeling

Update on Added Sugar Labeling

Both the Nutrition Facts panel and labeled ingredient lists can influence or even drive product development. This creates a challenge in that this disclosure must meet regulatory compliance, support brand positioning and ultimately provide unique competitive marketing...

2018 Sweetener Systems Post Conference Magazine

2018 Sweetener Systems Post Conference Magazine

The 2018 Sweetener Systems Post Conference Magazine provides a summary of key points from speakers at this event. Table of Contents: Understanding Shopper Attitudes Towards Sweeteners in the U.S. and Beyond While consumers want sugar reduction, other sweeteners...

Sugar Reduction in Baked Products

Sugar Reduction in Baked Products

Sugar reduction can be a monumental task, but for the baking industry, such a task may be a defensive necessity. The challenge is that sugar contributes not just sweetness, but also bulking, functionality, yeast food, flavor, color, solubility, preservation, texture...