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...
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...
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...
An estimated 9.4% of Americans (30.3 million people of all ages) had diabetes and 33.9% of adults had pre-diabetes in 2015 according to the CDC. There is a clear need for many to cut back on sugar and refined carbohydrates. This presentation, by a lifelong bakery...
(April 15, 2014 Global Food Forums, Inc.) —In an article published in the March 19, 2014 issue of Journal of Consumer Research, the researchers explored the relationship between texture and caloric perception. Participants in the study were served bite-sized brownies...
