Sweetener R&D Academy

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...

Three Practical Sensory Tools

Three Practical Sensory Tools

The march toward healthier reduced-sugar product formulations may break new ground in the art and science of food formulation, but it will not necessarily break new ground regarding consumers’ expectations for the sensory qualities of their food and beverage choices....

Reducing Sugar-Frozen Desserts

Reducing Sugar-Frozen Desserts

Sugar's most critical role in frozen dairy desserts and frozen novelties is control of texture. Sugar controls the freezing and melting characteristics of these products. It also contributes sweetness, viscosity, color and secondary flavors, such as browning flavors...

Replication of Sugar Taste

Replication of Sugar Taste

Pressure on food and beverage companies to reduce sugar-derived calories continues to intensify due to the obesity and diabetes epidemics and, more recently, taxation and labeling requirements. Synthetic and natural non-caloric sweetener substitution for sugars is...

Analytical Methods: Sugar, Fiber & Bioactive Sweeteners

Analytical Methods: Sugar, Fiber & Bioactive Sweeteners

Most manufacturers must comply with FDA requirements for updated nutrition label information by January 1, 2020. FDA’s interpretation of “added sugar” and “dietary fiber” definitions have been evolving. The definitions have led to interest in use of consumer-friendly...

Consumers’ Views on Sweeteners

Consumers’ Views on Sweeteners

Humans are hard-wired to prefer sweet-tasting foods. But this tendency has become worrisome given the global rise in obesity and type 2 diabetes. Cries to extend behavior-influencing sugar taxes from soft drinks to other foods like confectionery products ensure that...