Formulating Dairy Products

Sugar Reduction Insights: Dairy Products to Protein Bars

Sugar Reduction Insights: Dairy Products to Protein Bars

SUGAR REDUCTION is universally attractive to consumers across a wide range of foods, including both indulgent and healthy products. However, sugar plays multiple roles in foods, contributing to flavor, texture and structure. This makes replacing sucrose particularly...

Sweetener Systems Conference Events

Sweetener Systems Conference Events

Past and future in-person scheduled Sweetener Systems Conference Events are listed below. Global Food Forums®  designs these events for technologists involved in product formulations. Core subject matter are the properties and interactions of ingredients impacting...

2020 Sweetener Systems Conference

2020 Sweetener Systems Conference

Although the in-person 2020 Sweetener Systems Conference was cancelled due to Covid-19, Global Food Forums provided registered attendees access to video recordings of speaker presentations. Most PowerPoint presentations as well as the 2020 Sweetener Systems...

Taste Improvement through New Sweet Taste Modulator

Taste Improvement through New Sweet Taste Modulator

No non-caloric sugar substitute tastes exactly like sucrose. “Research into improving taste of sugar substitutes in beverages involves ten metrics,” explained Grant DuBois, Consultant, Sweetness Technologies, LLC. DuBois imparted this information in his presentation...

Sugar Reduction: Flavor Still Rules

Sugar Reduction: Flavor Still Rules

Sugar influences viscosity and other texture properties, color, taste and flavor of sweetened dairy products. While natural, label-friendly high-potency sweeteners have received much attention, the taste of synthetic alternatives is still often preferred by consumers....

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...

Polyols: Properties & Labeling

Polyols: Properties & Labeling

Click to Enlarge “Sugars can be classified as monosaccharides, disaccharides or mixtures, such as corn syrup. The key to using polyols for sugar reduction is to select a polyol with similar structure and functional properties as the sugar that you are replacing,” said...

2018 Sweeteners Systems Conference

2018 Sweeteners Systems Conference

Global Food Forums' 2018 Sweeteners Systems Conference was held at the Hyatt Lodge, McDonald’s Campus, Oak Brook, Ill. USA. Properties and interactions of a range of ingredients that impact the sweetness perception and performance of finished products were covered....

Reducing Sugar-Frozen Desserts

Reducing Sugar-Frozen Desserts

Sugar's most critical role in frozen dairy desserts and frozen novelties is control of texture. Sugar controls the freezing and melting characteristics of these products. It also contributes sweetness, viscosity, color and secondary flavors, such as browning flavors...

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,...