Sweet taste perception

2020 Sweetener Systems Conference

2020 Sweetener Systems Conference

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...

Taste Improvement through New Sweet Taste Modulator

Taste Improvement through New Sweet Taste Modulator

No non-caloric sugar substitute tastes exactly like sucrose. “Research into improving taste of sugar substitutes in beverages involves ten metrics,” explained Grant DuBois, Consultant, Sweetness Technologies, LLC. DuBois imparted this information in his presentation...

Sugar Reduction: Flavor Still Rules

Sugar Reduction: Flavor Still Rules

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....

New Technology Improves Sweetener Tastes

New Technology Improves Sweetener Tastes

Based on the physiological mechanisms of taste perception, a recent patent application describes a clean-label formulation technology that dramatically improves the tastes of sweeteners, non-caloric and caloric alike. -Grant E. DuBois, Ph.D., Consultant, Sweetness...

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...

Genetics, Sweet Preference, Sleep & Food Choices

Genetics, Sweet Preference, Sleep & Food Choices

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...

On the Cutting Edge of Fruit Juice Sugar Reduction

On the Cutting Edge of Fruit Juice Sugar Reduction

Israeli-based startup Better Juice recently announced that it was teaming up with Brazilian Juice producer Citrosuco SA to establish a pilot plant that will ultimately lead to the production of reduced sugar orange juice. Better Juice Ltd. has developed innovative new...

Sweetener Systems and Sensory: Three Practical Tools

Sweetener Systems and Sensory: Three Practical Tools

THE MARCH TOWARD HEALTHIER reduced-sugar product formulations may break new ground in the art and science of food formulation, but it will not necessarily break new ground regarding consumers’ expectations for the sensory qualities of their food and beverage choices....

Five Recommendations for Sugar-Reduced Baked Products

Five Recommendations for Sugar-Reduced Baked Products

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...

Food Technology, Neuroscience & 3rd Generation Stevia Extracts

Food Technology, Neuroscience & 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...