Sweetener R&D Academy

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: Sugars, Fiber & Bioactive Sweeteners

Analytical Methods: Sugars, 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...

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,...

Innovative Sugar Reduction

Innovative Sugar Reduction

Product developers know that sugar is so much more than sweet, and replacing it is so much more than a formula substitution. So, while consumers love your product, how do you make something they would love even more because it had less sugar? This presentation looked...

Polyol Properties

Polyol Properties

Sucrose remains the “gold standard” sweetener for many products. Its functionalities include a unique sweetness temporal profile, ability to lower aw and depress freezing points as well as provide humectancy and viscosity, among others. As nutritional concerns and...

No Calorie Makes No Sense

No Calorie Makes No Sense

The science behind taste perception has advanced greatly in recent years. This has resulted in new opportunities from ingredient technologies and product formulation approaches to a better understanding of consumer preferences. With a goal of empowering the...