In addition to its role in modulating taste, aroma and color, sugar serves as bulking agent and texture modulator affecting flow properties, crystallization, interfacial and network formation in complex food systems. This presentation discussed the interaction of sugar along with other ingredients in complex food systems. Sugar functionalities in specific food applications were compared with clean label alternatives. Specifically, challenges in confectionery and beverage applications were highlighted. Furthermore, the utility of thermodynamic models in sugar reformulation were described. This presentation was valuable for product developers intending to successfully reduce, replace and reformulate sugar under a clean label framework with the goal of hastening time to market of high quality, clean label sugar reformulated consumer products.
Jerome Diaz, Ph.D., Food and Biobased Research, Wageningen University and Research speaking on “Clean Label Sugar Replacement” at the 2018 Clean Label Conference.
