Food marketers and other product developers must identify sweeteners acceptable to consumers seeking natural, healthful products. Formulators are tasked with making those sweeteners, ranging from nutritive sweeteners to zero-calorie options, function to their maximum potential. This presentation explored the physiochemical and sensory properties of both traditional tools as well as the more recent entrants in the marketplace that provide sweetness and other desired performance characteristics in finished products. Insights were offered into tactics and strategies that can help troubleshoot difficult formulations and result in optimally designed products.
Melanie Goulson, MSc, Principal Scientist, Merlin Development and Adjunct Professor, St. Catherine University speaking on “Sweetener Products, Properties and Performance” at the 2017 Clean Label Conference.
