Ingredient functionality

Bulking Agents From Allulose to Polyols [Presentation]

Bulking Agents From Allulose to Polyols [Presentation]

The presentation titled "Bulking Agents From Allulose to Polyols: Maximizing Their Benefits," was given by Melanie Goulson, MSc, President, Merlin Development. This presentation was part of Global Food Forums' 2021 Premium Webinar Series "Formulating with Sweet...

Formulating with Whole Fruit Ingredients [Presentation]

Formulating with Whole Fruit Ingredients [Presentation]

The presentation titled "Formulating with Whole Fruit Ingredients," was given by Kristen Sparkman, M.S., Culinologist, CuliNex, LLC. This presentation was part of Global Food Forums' 2021 Premium Webinar Series "Formulating with Sweet Enhancing Ingredients." The...

Maximizing Success with High-Potency Sweeteners [Presentation]

Maximizing Success with High-Potency Sweeteners [Presentation]

The presentation titled "Maximizing Success with High-Potency Sweeteners," was given by John Fry, Ph.D., CChem, FRSC, FIFST, Director, Connect Consulting.  This presentation was part of Global Food Forums' 2021 Premium Webinar Series "Formulating with Sweet Enhancing...

2021 Sweetener Systems Premium Webinar

2021 Sweetener Systems Premium Webinar

The food industry continues to strive toward food and beverage formulations with reduced-sugar and/or those that use natural sweeteners—both caloric and non-caloric. Global Food Forums’ 2021 Sweetener Systems Premium Webinar provides impartial, non-commercial consumer...

Batory Sweet Essentials™ Provides Sweetness and Functionality

Batory Sweet Essentials™ Provides Sweetness and Functionality

Sweetness and functionality comparable to sugar are difficult to find in one sweetener or sweetener blend, but Batory Sweet Essentials™ delivers on that challenge, and more, said Jamie Mogilner, Director of Marketing, Communications and Sustainability, Batory Foods....

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...

Allulose to Tagatose in Sugar Replacement

Allulose to Tagatose in Sugar Replacement

MANY OF OUR FAVORITE BAKERY TREATS contain about one third sugar, noted Melanie Goulson, MSc, General Manager & Principal Scientist, Merlin Development in her presentation, “New Kids on the Block: From Allulose to Tagatose, Properties & Performance in Sugar...

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...

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...

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...