2016 Sweetener Systems Conference Store

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2016 Sweetener Systems Conference Store
(offered compliments of Global Food Forums®)

All presentations made available by the speakers at Global Food Forums, Inc.’s 2016 Sweetener Systems Trends & Technologies Conference held November 2, 2016, are offered here for free. Several presentations were adapted from their original form and/or expanded with additional information.


2016_SSC_Summary-cover-250-webClick to access the 2016 Sweetener Systems Conference Summary, sponsored by Orochem Technologies Inc.

We’d love to see you at the 2017 Sweetener Systems Conference to be held November 7th in the Chicago area.


                                            
Global Food Forums bullet pointUnderstanding Consumer Reaction to Sweetened New Products”  Lynn Dornblaser, Director, Innovation & Insight, Mintel                                      

Global Food Forums bullet pointInsights into Challenges of Labeling ‘Added Sugar’
David Ellingson, MSc, Senior Research Chemist and Project Manager, Covance

“Panel: Sweeteners and Nutrition: New Developments & Reality Checks”

Global Food Forums bullet pointPanelist #1: “Caloric Sweeteners and Health: What is the Truth?”               G. Harvey Anderson, Ph.D., Professor of Nutritional Sciences and Physiology, Faculty of Medicine, University of Toronto 

Global Food Forums bullet pointPanelist #2: Low-calorie Sweeteners: Science and Controversy” 
Richard D. Mattes, MPH, PhD, RD, Distinguished Prof. of Nutrition Science at Purdue University, Affiliated Scientist at Monell Chemical Senses Center

Global Food Forums bullet point“How High-potency Sweeteners Work and What to Do about It”
John C. Fry, Ph.D., Director, Connect Consulting
[NOTE: This adapted version was only available for online posting through December 1, 2016]

Global Food Forums bullet pointSimply Sweet: Updates on How to Make Foods and Beverages Sweeter with Sight, Smell, Sound and Touch                                         Alex Woo, Ph.D., CEO and Founder, W2O Food Innovation

Global Food Forums bullet point“The Science Behind Sugar Reduction: Ingredient Functionality Beyond Taste”
Kathy Groves, Professor & Senior Consultant, Head of Science & Microscopy, Leatherhead Food Research [NOTE: Leatherhead Food Research has indicated they will not be providing a version of Kathy Groves presentation online. For individual attendees interested in obtaining a version of the presentation, please contact Kathy Groves at help@leatherheadfood.com or see https://www.leatherheadfood.com/contact-us/]

Global Food Forums bullet point“Emerging Research in Aromas & Sweetness Enhancement”
Thomas Colquhoun, Ph.D., Assistant Professor, Plant Biotechnology, University of Florida 

 

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