Consumer Sales Data on Plant and Animal Proteins

Posted on:December 3, 2019

HIGH-PROTEIN DIETS mean different things to different people. So stated Kasey Farrell, Data Product Manager, Product Intelligence Team SPINS, while setting the stage for her talk “The Age of Protein: Emerging Opportunity for Plant-Based Alternatives.” Historically, vegan products have been … Continue reading


Plant vs. Animal Protein Functionality in Model Systems

Posted on:November 17, 2019

“FUNCTIONAL DIFFERENCES BETWEEN dairy and plant proteins will affect performance in beverage and bar applications,” said Hong Jiang, Wisconsin Center for Dairy Research, in her presentation titled “Characterization of Functional and Sensory Properties of Commercial Food Protein Ingredients.” Jiang and … Continue reading


Sweetener Systems and Sensory: Three Practical Tools

Posted on:April 4, 2019

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. … Continue reading


Tips for Reducing Sugar in Frozen Dairy Desserts

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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 titled “Tips for Reducing Sugar in … Continue reading


Five Recommendations for Sugar-Reduced Baked Products

Posted on:April 3, 2019

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 Tips for … Continue reading


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