Blending culinary and food science techniques, they will discuss different approaches to reducing or replacing sugar in formulations with nonnutritive sweeteners, naturally occurring sugars, fibers, and flavor enhancers through the lens of a product developer. With a focus on formulation creation and ingredient identification, they will also dive into the importance of flavor building and formula modification from a culinary and gold standard perspective.
As key members of the CBCI technical team, they will share insights from their product development projects on how to go beyond the usual adjustments to match texture, mouthfeel, and taste. Finally, they will examine the scale up and commercialization of formulas with an eye to maintaining optimal flavor delivery in end products.
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