Sugar Reduction: Flavor Still Rules

MARYANNE DRAKE SUGAR REDUCTION- FLAVOR STILL RULES 2020 SSC

Sugar influences viscosity and other texture properties, color, taste and flavor of sweetened dairy products. While natural, label-friendly high-potency sweeteners have received much attention, the taste of synthetic alternatives is still often preferred by consumers. The perception of sweetness is not only influenced by sweetener ingredients, but by the properties of food matrices such as level of fat and texture. Statistical results from consumer tests, qualitative market research and preference mapping was presented. Additionally, the role of sugar and alternative sweeteners in sugar reduced ice cream and flavored milk among other beverages was discussed. New research on yogurts and protein bars was also provided.

MaryAnne Drake, Ph.D., Sensory Analysis and Flavor Chemistry, William Neal Reynolds Distinguished Professor, North Carolina State University is speaking on “Sugar Reduction: Flavor Still Rules” for the 2020 Sweetener Systems Conference.

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