Future Flavors with Added Sugars The force driving the trends in sweeteners is not in the ingredients’ ability to reduce calories but in their ability to do so without tasting strange Alexa Bosshardt MPS, RDN Jim Painter , PhD November 20, 2017 In the decade between 2003 and 2014, the percentage of kids enjoying a daily sugar- or similarly calorically sweetened beverage fell from nearly 80% to under 61%, and the number of adults doing the same fell from almost 62% down to 50%.Read More
Food Product Development Focus: Sweet Foods Prepared Foods R&D Seminar speakers present several sweetener options October 14, 2016 Research done by Ajinomoto has resulted in a new sweetener and flavor enhancer, which is a molecule derived from vanillin and aspartame. Read More
Sweetener Solutions The way Americans eat has always been divided into two main channels: fuel and pleasure. Sweets are the span that crosses that divide Sanford Peelle Catalin Moraru Ph.D. May 13, 2015 Sweetness can be a minefield in the pathway of current consumer migration toward low-calorie and natural foods and beverages.Read More