Food formulation

Formulating to Reduce Sugar

Formulating to Reduce Sugar

FORMULATING FOR SUGAR REDUCTION is similar to solving a jigsaw puzzle. Food products are built off components that interact with others, like puzzle pieces, to create an overall result. By understanding how the pieces interact, foods can be modified to fit specific...

Formulating to Reduce Sugar

Formulating to Reduce Sugar

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...

Fruit Juice Sugar Reduction

Fruit Juice Sugar Reduction

Israeli-based startup Better Juice recently announced that it was teaming up with Brazilian Juice producer Citrosuco SA to establish a pilot plant that will ultimately lead to the production of reduced sugar orange juice. Better Juice Ltd. has developed innovative new...

Sweetener Systems and Sensory

Sweetener Systems and Sensory

THE MARCH TOWARD HEALTHIER reduced-sugar product formulations may break new ground in the art and science of food formulation, but it will not necessarily break new ground regarding consumers’ expectations for the sensory qualities of their food and beverage choices....

Sugar Reduction: Frozen Dairy Desserts

Sugar Reduction: Frozen Dairy Desserts

Sugar Reduction: Frozen Dairy Desserts AS WITH BAKERY PRODUCTS, sugar’s most critical role is to control the texture of frozen dairy and frozen novelty products, began Jon Hopkinson, Ph.D., a technology consultant specializing in frozen desserts, in his presentation...

Analytical Methods: Sweetener Labeling

Analytical Methods: Sweetener Labeling

THE REVISED U.S. NUTRITION LABEL regulations, to be implemented in 2020, will transform the carbohydrate portion of the label by including a line for added sugars along with revised definitions of dietary fiber. The food and beverage analysis industries are far from...

Sugar-Reduced Baked Products

Sugar-Reduced Baked Products

HOW DOES ONE DEVELOP SUGAR-REDUCED baked products when the content of these products is defined by their sugar content? Melanie Goulson, MSc, General Manager, Merlin Development and Adjunct Professor, St. Catherine University, provided some potential solutions to this...

High-Potency Sweetener & Taste Modulator Progress

High-Potency Sweetener & Taste Modulator Progress

GRANT DUBOIS, PH.D., Consultant, Sweetness Technologies, LLC, reviewed the progress made on natural high-potency (HP) sweetener systems for food and beverages by offering tantalizing insights on how to resolve some of their negative taste and flavor attributes, in his...

FDA’s Proposed Added Sugar Labeling Creates Confusion

FDA’s Proposed Added Sugar Labeling Creates Confusion

Anticipate turbulence ahead with the FDA's proposed "added sugar" labeling! Changes to the Nutrition Facts label in order to accommodate FDA’s proposed "added sugar” labeling requirements are intended to help, but can also potentially confuse suppliers, manufacturers...

Sugar Reduction Approaches

Sugar Reduction Approaches

Many questions are raised before innovation begins in a process such as sugar reduction, including: How do you grow in emerging markets? How do you get smart from the beginning? What features should you include? What products will let you compete? How can we lean on...