2015-11-20 W2O Sugar Reduction Summary
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Sugar Reduction: How to Get It Done with Plant-Based Sweeteners and Sweetness Modulators? We can reduce sugars in foods and beverages with found-in-nature high potency sweeteners including stevia and monk fruit extract, and non caloric bulk sweeteners such as allulose and erythritol. Furthermore, we can make these foods and beverages taste sweeter by understanding and applying crossmodal correspondence. What this means is enhancing perceived sweetness through taste and smell interactions. “Taste and Smell Physiology of Today, is the Food Ingredients of Tomorrow”. 11/20/2015 W2O Food Innovation 1
Transcript of 2015-11-20 W2O Sugar Reduction Summary
W2O Food Innovation
1
Sugar Reduction: How to Get It Done with Plant-Based Sweeteners and Sweetness Modulators?
We can reduce sugars in foods and beverages with found-in-nature high potency sweeteners including stevia and monk fruit extract, and non caloric bulk sweeteners such as allulose and erythritol. Furthermore, we can make these foods and beverages taste sweeter by understanding and applying crossmodal correspondence. What this means is enhancing perceived sweetness through taste and smell interactions. “Taste and Smell Physiology of Today, is the Food Ingredients of Tomorrow”.
11/20/2015
