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...
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 titled “Tips for Reducing Sugar in...
HOW DOES ONE REDUCE THE SUGAR content of products defined by their sugar content? Melanie Goulson, MSc, General Manager, Merlin Development and Adjunct Professor, St. Catherine University, provided some potential solutions to this dilemma in her presentation, “Five...
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...
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...
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...
Click to Enlarge 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,...
Click for Larger Image “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...
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...
August 15, 2017--The following presentation is from the "2016 Sweetener Systems Conference Summary," sponsored by Orochem. All presentations and/or adapted versions made available by the speakers are posted on Global Food Forums Inc's store page. Please consider...
