Sweeteners such as sugar, stevia, monk fruit and honey are “go to” natural ingredient tools for formulated foods and beverages. However, by expanding one’s horizon to look to strategies and on-trend food components used in fine dining, creative and flavorful new options can be found. This presentation investigates potential emerging sweeteners not yet utilized in mainstream food products. Supported by a food science background, it will delve into sophisticated ways in which complimentary food components can enhance sweetness and even functionality for a superior sensory experience. Find new approaches to sweeten foods for now and into the future.
–Allison Rittman, C.R.C., Culinary Culture is speaking on “From Amazake to Acid Blockers: Culinary Strategies for Enhancing Sweetness” for the 2020 Sweetener Systems Conference.