John Fry

2016 Sweetener Systems Trends & Technologies Conference


John FryPresentation: How High-potency Sweeteners Work and What to Do about It

Speaker: John Fry, Ph.D., Director, Connect Consulting

John Fry is an internationally-acknowledged expert on low-calorie sweeteners. He directs Connect Consulting, one of the world’s foremost science management resources for sweetener manufacturers and users. John has been personally involved in the technical launch and marketing of aspartame, acesulfame-K, aspartame-acesulfame salt (which he invented), sucralose and stevia-based sweeteners around the world. He speaks and trains widely on sweeteners, sweetness and calorie-control and earns high regard for his independent, thought-leading presentations.

Previously, John was Director of Scientific & Technical Services at Holland Sweetener Company, before which he managed the Science Group at the world-renowned Leatherhead Food Research in the UK.

Graduating with a First Class Honours degree, John has a BSc and Ph.D. in Food Science from Leeds University. He is also a Chartered Chemist and holds Fellowships of the Royal Society of Chemistry, the Institute of Food Science & Technology and the British Society of Flavourists.

Areas of expertise include:
• Diet, Low-calorie, intense/high-potency sweeteners
• Food additives and ingredients
• Food ingredient innovation and development
• Food science
• Technical presentation and presentation design
• Project management
• Research design
• Research management
• Specialty ingredients
• Technical marketing

2016 Sweetener Systems Trends & Technologies Conference Presentation Description:
How High-potency Sweeteners Work and What to Do about It

High potency sweeteners (HPS) are key alternatives to sugar, but have unique sensory properties that can make their use difficult. This presentation looks at how we perceive sweetness, how HPS behave, and the consequences for those formulating reduced sugar products. It gives practical insights to address the limitations of popular sweeteners such as stevia, sucralose, acesulfame K and others, with the goal of creating successful foods, beverages and nutritional products.



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