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

Posted on:

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


Five Recommendations for Sugar-Reduced Baked Products

Posted on:

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


Food Technology, Neuroscience & 3rd Generation Stevia Extracts

Posted on:

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 and application of … Continue reading


Page 1 of 512345

Recent Posts

Recent Comments

Archives

Recent Tags

Copyright© Global Food Forums®, Inc 2018 / all rights reserved