Food innovation

Sweetener Tastes Improvements

Sweetener Tastes Improvements

Based on the physiological mechanisms of taste perception, a recent patent application describes a clean-label formulation technology that dramatically improves the tastes of sweeteners, non-caloric and caloric alike. -Grant E. DuBois, Ph.D., Consultant, Sweetness...

3rd Generation Stevia Extracts

3rd Generation Stevia Extracts

IN HIS PRESENTATION “3rd Generation Stevia Extracts: Neuroscience, Ingredient Technologies and Food Applications,” Alex Woo, Ph.D., CEO & Founder, W2O Food Innovation, emphasized that “improved steviol glycosides technologies beget better sweetener strategies.” In...

Emerging Research in Aromas & Sweetness Enhancement

Emerging Research in Aromas & Sweetness Enhancement

August 24, 2017 - The presentation by Thomas Colquhoun, Ph.D., Plant Biologist at the University of Florida (Gainesville), built further on the concept of multi-modal sweetness perceptions developed by previous speakers. The focus was on the potential role of...

The Science Behind Sugar Reduction

The Science Behind Sugar Reduction

August 15, 2017 - What if the development or reformulation of a product was entirely predictable? What if it was a process informed by science, rather than “gut feel”—allowing consistency and quality to be controlled on a global scale, regardless of differences in...

Make Products Sweeter with Sight, Smell, Sound & Touch

Make Products Sweeter with Sight, Smell, Sound & Touch

August 1, 2017 - “How do you make food and beverages sweet without using sugar?” asked Alex Woo, Ph.D., CEO and Founder of W2O Food Innovation. Answering his own question, he continued, “You can do this by combining a basic understanding of neuroscience and ingredient...