2020 Sweetener Systems Post Conference Magazine

Originally Published: October 31, 2020
Last Updated: November 13, 2020
2020 Sweetener Systems Post Conference Magazine

The 2020 Sweetener Systems Post Conference Magazine is a summary of key points from speakers who made recordings of presentations that had been scheduled for the 2020 in-person event.

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Table of Contents:

  • Retooling for the New Sweetener Influencers
    — A. Elizabeth Sloan, Ph.D., President, Sloan Trends, Inc.
    Ingredient and sweetened product factors influence consumer opinions and choices.
  • Update on Added Sugar Labeling: News, Nuances and Needs
    — Lauren Swann, MSc, RD, LDN, CEO, President, Concept Nutrition, Inc.
    Taking a look at finalized FDA added sugar label rulings.
  • From Amazake to Acid Blockers: Culinary Strategies for Enhancing Sweetness
    — Allison Rittman, C.R.C., Culinary Culture
    Investigating emerging sweeteners not yet mainstream.
  • Genetics, Sweet Preference and Short Sleep: Important Players in Food Choice?
    — Robin M. Tucker, Ph.D., RD, FAND, Assistant Professor, Dept. of Food Science and Human Nutrition, Michigan State University
    Unsuspected factors in sweetness perception and food preference.
  • Recent Research on Clean Label Sweetness Modulators: Theory & Practicalities
    —Alex Woo, Ph.D., CEO and Founder, W2O Food Innovation
    Advice on use of clean label modulators with high-potency sweeteners.
  • Breakthrough Technology Dramatically Improves Sweetener Tastes
    — Grant E. DuBois, Ph.D., Consultant, Sweetness Technologies, LLC
    Physiological mechanisms of taste perception and a new, patented technology.
  • Sugar in Dairy Foods: Its Role, Replacement & Impact on Sensory Attributes
    — MaryAnne Drake, Ph.D., Sensory Analysis and Flavor Chemistry, North Carolina State University
    Sweeteners in dairy and protein bars and consumer perception and preference.
  • New Kids on the Block: From Allulose to Tagatose, Properties & Performance in Sugar Replacement
    — Melanie Goulson, MSc, General Manager, Merlin Development
    Tagatose, allulose, erythritol and sucrose: comparing taste and functionality in applications
  • Solving the Puzzle: Sugar Reduction Strategies
    — Catalin Moraru, Ph.D., Technical Manager, Product Development, The National Food Lab, Inc.
    A summary of strategies for reducing sugar.
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