by Claudia O'Donnell | May 20, 2025 | Assorted Topics, Clean Label, Emerging technologies, Food Ingredients, Food Proteins, Ingredient Functionalities, Sustainabililty, Sweet Ingredients
Claudia Dziuk O’Donnell, MSc, MBA, has authored over 300 articles on food technology, food product development, and consumer trends in print and online trade publications and journals and given presentations in person and webinars. Claudia also wrote Spanish...
by FTNT Editor | Dec 27, 2023 | Sweet Ingredients
The impact that low-calorie sweeteners (LCS) have on human physiology has been much debated. A recent review by the 2020 Dietary Guidelines Advisory Committee concluded that low-calorie sweeteners might be an effective approach to managing body weight. However, the...
by FTNT Editor | Dec 26, 2023 | Sweet Ingredients
Different approaches to reducing or replacing sugar in formulations with nonnutritive sweeteners, naturally occurring sugars, fibers, and flavor enhancers can be taken. Blending culinary and food science techniques, Zal Taleyarkhan, Corporate Research Chef, and Jenn...
by FTNT Editor | Dec 26, 2023 | Sweet Ingredients
Making better-for-you foods and beverages taste less bitter is possible with a short list of plant-based bitterness blockers, all of them labeled as natural flavor, including naringenin, sugar cane distillate, mushroom mycelia extract, and 1,3- 1,3-propanediol. Alex...
