Ingredient functionality

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...

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...

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...

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...

Natural Sweetener Characteristics & Uses

Natural Sweetener Characteristics & Uses

Sweeteners have a variety of functional properties, including taste, texture and crystal control, among others. Yet, with diabetes on the rise and an increased focus on nutrition and well-being, consumers are demanding more healthful products, including those with...

Reducing Sugar in Baked Products

Reducing Sugar in Baked Products

“I am just a simple baker,” began David Busken, Principal and Consultant with Bakery Development Ltd. Well, that’s understating it a bit: He’s a master commercial baker and the descendant of a long line of professional bakers. Busken presented a list of sweeteners...