Tips for Reducing Sugar in Frozen Dairy Desserts

Posted on:April 4, 2019

Although sugar, with its multifunctional properties, plays a key role in ice cream and frozen novelties, several strategies can be used to achieve quality reduced-sugar frozen desserts. AS WITH BAKERY PRODUCTS, sugar’s most critical role is to control the texture … Continue reading


Food Technology, Neuroscience & 3rd Generation Stevia Extracts

Posted on:April 3, 2019

Click to Enlarge 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 speaking about the chemistry … Continue reading


Progress on High-Potency Sweeteners, Taste Modulators and Enhancers Continues

Posted on:April 1, 2019

Click to Enlarge GRANT DUBOIS, PH.D., Consultant, Sweetness Technologies, LLC, reviewed the progress made on natural high-potency (HP) sweetener systems for food and beverages by offering tantalizing insights on how to resolve some of their negative taste and flavor attributes, … Continue reading


Food Industry Solutions for Transition to E-commerce

Posted on:February 4, 2019

Click to Enlarge WILL E-COMMERCE EVENTUALLY dominate food sales and, if so, what are brick-and-mortar food and beverage companies to do? Darren Seifer, Executive Director, Industry Analyst-Food Consumption, NPD Group, addressed these questions in helpful detail in his presentation titled … Continue reading


Cellular Technology Opens the Pathway for Clean Meat Alternatives

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Future Meat Technologies’ first cultured chicken kebab on grilled eggplant and tahini sauce at Jerusalem’s Machneyuda restaurant. FOOD COMPANIES are now looking beyond traditional meat alternatives into the futuristic realm of cellular technology, and for good reason. Some consumers desire … Continue reading


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