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


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


Accuracy in Protein Labeling: Following the Letter of the Law

Posted on:January 14, 2019

Click to Enlarge WHEN IT COMES TO labeling, given the litigious society we live in, food and ingredient manufacturers have more to worry about than government oversight from the FDA and FTC. “The FDA looks at your labeling; the FTC … Continue reading


Plant Protein Drives Ingredient Innovation

Posted on:December 18, 2018

TRENDS DRIVING CONSUMER demand for plant proteins include health and wellbeing; the desire for plant-based and clean label products; and concerns related to food security and sustain- ability. The number of opportunities to use plant-based proteins will grow, as the … Continue reading


Clean Label Challenges

Posted on:November 15, 2018

In addition to its role in modulating taste, aroma and color, Sugar Serves as both bulking agent and texture modulator. It affects flow properties, crystallization, as well as interfacial and network formation in complex food systems. A presentation by Jerome … Continue reading


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