Prepared Foodsí 2007 R&D Seminar-CHICAGO presentations helped refresh the knowledge of chemical leaveners for texture and volume, sodium acid sulfate to lower pH and extend shelflife, nutritive sweeteners to help weight management, enzymes to help tenderize meats and calcium phosphate in beverages.

Sugar-free foods are poised to grow, as health-conscious consumers seek alternatives to sugared snacks, desserts and drinks.

When mixed, two or more ingredients often create an effect that is greater than the sum of their individual components.

Sweetening products can present a roaring challenge. Consumer interest in health, weight and wellness has spawned wild growth in foods and beverages with reduced sugar content.

IFT FOOD EXPO REPORT: