Emerging Ingredients and Technologies

Analytical Methods: Sugar, Fiber & Bioactive Sweeteners

Analytical Methods: Sugar, Fiber & Bioactive Sweeteners

Most manufacturers must comply with FDA requirements for updated nutrition label information by January 1, 2020. FDA’s interpretation of “added sugar” and “dietary fiber” definitions have been evolving. The definitions have led to interest in use of consumer-friendly...

2017 Sweetener Systems Post Conference Magazine

2017 Sweetener Systems Post Conference Magazine

The 2017 Sweetener Systems Post Conference Magazine provides a summary of key points from speakers at this event. Table of Contents: How do Consumers Really Feel about Sweeteners & Are These Feelings Changing? - Tom Vierhile, MBA, Innovations Insight Director,...

Natural Sweeteners Properties

Natural Sweeteners Properties

Consumers and food manufacturers have turned to an increasing array of natural ingredients that deliver sweetness and functionality. Examples include syrups such as from rice bran, tapioca, oats and yacon to more established options like agave. Some of these...

New Research Aromas & Sweetness

New Research Aromas & Sweetness

The phenomenon of volatile-enhanced-sweetness is far more common than suspected and makes a substantial contribution to the sweetness of some fruits (e.g., fruit sweetness can double with appropriate volatiles).Volatile-enhanced-sweetness has been demonstrated by...

[Ingredients] Monk Fruit Extract (羅漢果, 罗汉果)

[Ingredients] Monk Fruit Extract (羅漢果, 罗汉果)

This post is an ingredient profile of monk fruit extract (羅漢果, 罗汉果 ) published in 2012. Melons grown in China called luo han guo or monk fruit are a source of a natural sweetener generally 150 to 250 as sweet as sugar (sucrose). Also identified as Siraitia grosvenorii...