Ingredient functionality

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...

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...

The Science Behind Sugar Reduction

The Science Behind Sugar Reduction

August 15, 2017 - What if the development or reformulation of a product was entirely predictable? What if it was a process informed by science, rather than “gut feel”—allowing consistency and quality to be controlled on a global scale, regardless of differences in...

2017 Sweetener Systems Conference

2017 Sweetener Systems Conference

The 2017 Sweetener Systems Conference was held November 7, 2017 in Lombard, IL, USA. It is the industry’s only conferences dedicated to information in the hot topic of sweeteners. Presentations provided impartial, “how-to” formulation advice; and updates on consumer...

Polyol Properties

Polyol Properties

Sucrose remains the “gold standard” sweetener for many products. Its functionalities include a unique sweetness temporal profile, ability to lower aw and depress freezing points as well as provide humectancy and viscosity, among others. As nutritional concerns and...

2016 Sweetener Systems Conference

2016 Sweetener Systems Conference

There has been increased focus on ingredients that sweeten products by the healthcare community, government regulators, consumers and the food industry. Global Food Forums held its first event on this topic, the 2016 Sweetener Systems Conference, on November 2, 2016...