It’s commonly understood that humans perceive five basic tastes: sweet, sour, salty, bitter and umami. However, sensory scientists now believe there are many more fundamental tastes in the perception of food. Additionally, taste perception is far more complex in other...
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...
NO NON-CALORIC SUGAR SUBSTITUTE tastes exactly like sucrose. “Research into improving taste of sugar substitutes in beverages involves 10 metrics,” explained Grant DuBois, Consultant, Sweetness Technologies, LLC. DuBois imparted this information in his presentation...
SWEETNESS MODULATORS are ingredients that make high-potency sweeteners (HPS) taste more like sugar by fixing some of the flavor-quality issues associated with these ingredients, explained Alex Woo, Ph.D., and CEO of W2O Food Innovation. Woo’s presentation, “Recent...
ROBIN TUCKER, PH.D., Department of Food Science and Human Nutrition, Michigan State University, provided an update on the science related to two under-studied contributors to food choice—genetics (sweet-liking phenotype) and sleep—in a video on "Genetics, Sweet...
THERE ARE SO MANY WAYS chefs use sweeteners, but how do we perceive sweetness? Sweetness is one of the main taste components of flavor, balancing out with salty, sour, bitter and umami. Understanding sweetness perception is especially important to building balanced...
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...
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....
With the increased focus on sugars and sweeteners, sophisticated research has investigated unsuspected factors impacting sweetness perception, food preferences and health. For example, about one-third of adults in developed countries report failing to meet recommended...
The Gold Standard in sugar reduction is a sweetener system that performs identically to sucrose. Even as the number of alternative sweeteners increases, taste remains a key challenge. Based on firsthand research, this presentation will provide advice on use of clean...
