Formulating to Reduce Sugar

CATALIN MORARU FORMULATING TO REDUCE SUGAR 2020 SSC

As cutting down on sugar went from trend to mainstream, food formulators have focused on identifying the best approaches to provide optimal sweetness intensity and quality, while minimizing sugar and calorie intake and keeping labels clean and user-friendly. Advances in ingredient technologies and updated regulatory requirements increase the complexity of developing the sweetening component of any given food or beverage. This presentation provided strategies for sugar reduction in selected food and beverage applications, considering consumer and market trend data, ingredient properties and performance, and specific application criteria and requirements.

Catalin Moraru, Ph.D., Technical Manager, Product Development, The National Food Lab, Inc. is speaking on “Formulating to Reduce Sugar” for the 2020 Sweetener Systems Conference.

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