sweetness | Prepared Foods

Items Tagged with 'sweetness'

ARTICLES

How Do American Consumers Perceive Alternative Sweeteners?

New research from the International Food Information Council examines evolving consumer sentiment on low- and no-calorie sweeteners

Prepared Foods Editorial Staff

November 12, 2024

According to the IFIC survey, one-third of Americans (33%) reported changing their LNCS consumption habit between April 2023 and April 2024. While 10% said they increased LNCS consumption and 6% said they started consuming LNCS, 11% said they decreased LNCS consumption and 6% said they stopped consuming LNCS altogether.

Sugar Reduction Remains a Priority for Consumers and Manufacturers

Reducing sugar content can be a challenge for formulators who want to retain product sweetness, taste, and sensory characteristics

Lu Ann Williams

November 16, 2022

Replacing sugar is more complex than simply replacing sweetness. Sugar carries flavor, enhances mouthfeel, provides bulk, is essential for browning through the Maillard reaction with amino acids, and attracts and retains moisture. In cookies and biscuits, for example, sugar interfaces with flour and fat to affect texture, firmness and spread. Without sugar, products may not crystallize properly, aerate, or set.

Conagen: Natural Sweetening

Conagen, Sweegen partner to offer scalable sweetness enhancers from nature

July 8, 2022

Conagen, a Massachusetts-based biotech firm, has commercialized an expansive portfolio of natural sweetness enhancers for taste modification in sugar reduction solutions for food and beverages. The enhancers are made with precision fermentation, a technology that has led to the innovation of an extensive platform of phenolic antioxidants.

Imbibe: Better Beverages

Imbibe expands taste modulation team, increases R&D capabilities

January 29, 2020

In 2016, Imbibe responded to industry megatrends around clean label and sugar reduction by forming a team that has been solely focused on exploring new ingredient technologies from suppliers across the industry.

Define Sweetness Profiles

Ingredion’s new SWEETABULARY Sweetness Language helps formulators “dial in” sweetness and create consumer-preferred products.

February 26, 2014

Ingredion Incorporated says it offers a SWEETABULARY ™ sweetness language, a vocabulary that combines Ingredion’s comprehensive analytical and sensory understanding and connects the consumer experience of sweetness with taste and functional attributes that the company uses to create appealing products with sugar-like profiles.

The Art of Noise

February 21, 2012

In other research, scientists explored the effects of noise on the perception of alcoholic beverages’ sweetness. The admittedly small control group (80 participants) at the University of Portsmouth had to rate the alcohol strength, sweetness and bitterness of a selection of drinks while they were exposed to different distractions, such as music, hearing and repeating a news story, both music and news, and silence.

‘Miracle Fruit’ Turns Sour to Sweet

September 27, 2011

New research reveals the secret ingredient of a little red "miracle fruit," which turns sour into sweet.

Monk Fruit Concentrate Debuts

September 22, 2011

Monk fruit concentrate, an all-natural and fruit-based sweetening ingredient, will debut to the nutrition community at this year's national American Dietetic Association's Food & Nutrition Conference & Expo.

Switching from plastic to paper-based packaging often comes with new challenges. This webinar will explore how an ovenable, fiber-based packaging solution can deliver the benefits of plastic with 90% less plastic usage.

The Winter Fancy Food Show is where specialty food makers go to exhibit their newest and best products and where buyers go to find their next bestsellers.