Tips for Reducing Sugar in Frozen Dairy Desserts

Posted on:April 4, 2019

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


Analytical Methods for Lawful Sweetener Labeling

Posted on:April 3, 2019

THE REVISED U.S. NUTRITION LABEL regulations, to be implemented in 2020, will transform the carbohydrate portion of the label by including a line for added sugars along with revised definitions of dietary fiber. The food and beverage analysis industries are … Continue reading


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

Posted on:April 1, 2019

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, in his presentation … Continue reading


Confusion Abounds with FDA’s Proposed Added Sugar Labeling

Posted on:

ANTICIPATE TURBULENCE AHEAD! Mandated FDA changes to the Nutrition Facts label in order to accommodate “added sugar” labeling requirements are intended to help, but can also potentially confuse suppliers, manufacturers and consumers, noted Lauren Swann, MS, RDN, LDN, President and … Continue reading


Research on New Methods to Enhance and Stabilize Natural Colorants

Posted on:November 15, 2018

Food colorants have joined consumers’ growing demand for clean label and natural ingredients, particularly considering mainstream and social media’s outpouring of information, whether accurate or not, regarding adverse health effects from the consumption of synthetic colors. Colorants made from natural … Continue reading


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