Sweetener R&D Academy

An FDA Update: Sugary Ingredients’ Impact on Added Sugar Labeling

An FDA Update: Sugary Ingredients’ Impact 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...

5 Tips for Reducing Sugar in Bars-Baked Products Presentation

5 Tips for Reducing Sugar in Bars-Baked Products Presentation

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 Presentation

Three Practical Sensory Tools Presentation

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....

Tips for Reducing Sugar-Frozen Desserts Presentation

Tips for Reducing Sugar-Frozen Desserts Presentation

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 and Modulators-Enhancers Presentation

Replication of Sugar Taste and Modulators-Enhancers Presentation

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 and Bioactive Sweeteners Presentation

Analytical Methods: Sugar, Fiber and Bioactive Sweeteners Presentation

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...

How Do Consumers Really Feel about Sweeteners

How Do Consumers Really Feel about 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...

2017 Sweetener Systems Post Conference Magazine

2017 Sweetener Systems Post Conference Magazine

The 2017 Sweetener Systems Post Conference Magazine provides a summary of key points from speakers at this event. Table of Contents: How do Consumers Really Feel about Sweeteners & Are These Feelings Changing? - Tom Vierhile, MBA, Innovations Insight Director,...