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...
September 7, 2017 - Understanding consumer reaction to sweetened new products isn't always easy. The way consumers perceive sweetness can be said to be a “good news, bad news” type of situation. The bad news: Rising obesity has placed a spotlight on sweeteners, and...
What consumers say about sweeteners they use and the sweeteners in the products they purchase may be a bit different than what you may think. Depending on the category, less than half of U.S.consumers say they pay attention to the type of sweetener used. This...
Global Food Forums, Inc.’s 2014 Weight Management Technolgies Seminar was a unique, in-person product development event focused on providing practical, how-to formulation advice to R&D/food scientists working in this arena. Sessions provided valuable insights into...
(April 15, 2014 Global Food Forums, Inc.) —In an article published in the March 19, 2014 issue of Journal of Consumer Research, the researchers explored the relationship between texture and caloric perception. Participants in the study were served bite-sized brownies...
