Sweet Enhancing Fruit Ingredients
Speaker: Kristen Sparkman, M.S., Culinologist, CuliNex, LLC
Kristen Sparkman has a background in food science and is currently a product developer working at CuliNex. CuliNex is a product development consultancy that specializes is a food first culinology approach and emphasizes clean label development. CuliNex works on all food categories and has years of experience in formulating with whole food ingredients. Sparkman has an M.S. in Food Science.
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Abstract: While developing products with whole fruit sweeteners can increase the health halo of a product and make an ingredient statement more consumer-friendly, there are some challenges. Common formulating challenges with whole fruit sweeteners include determining how non-sugar components of fruit can impact products and determining which format is favorable for the desired final products. In this presentation, we will be covering ways to use various forms of apples, berries, dates, raisins, and prunes, providing examples of ways to formulate with each. These examples come from previous research and development from the CuliNex Development team.
Excerpt from the Summary of this Webinar: Apples are very versatile and come in a wide variety of formats. Their neutral sweetness and light color make them compatible with various flavors. Given their subtle flavor, they can be used as a neutral flavor base, as top-notes added with strawberry, for instance; or their flavor can be pushed forward, becoming the more dominant note.
Note: The article summary and Premium Sweetener Webinar Magazine will be posted shortly.
See Kristen Sparkman’s presentation video below:
See the article “Added Sweetener Declaration on Nutrition Facts Panel” for related information.
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