Flavor-Based Tools for Bridging Taste Gaps in Sugar-Reduced Foods
Session Track: Sugar Reduction: Product Development Strategies & Applications
Session Date: Thursday, March 20, 2014; 3:45 - 4:30 p.m.
The global obesity pandemic has made the development and marketing of healthy foods with less sugar, salt and fat, that still has a sensory appeal, a priority for the food industry. The task of matching the taste profiles of artificial with more natural sweeteners with sugar remains a challenge. This session focuses on new consumer-friendly options to replace significant amounts of sugar in foods and may also improve the overall taste of the food product by masking the undesirable traits of sweeteners. A variety of food and beverage examples will be presented to illustrate these options and their common themes and differences.
Srini Subramanian, Senior Project Manager, Innovation, Firmenich, Inc.
Srini Subramanian is currently the Innovation Project Manager, Flavor Division at Firmenich, Inc. Over the past 3 years spent working directly with flavors that modulate sweetness perception and influence overall flavor and taste of food and beverages using some of the cutting-edge tools. In all, over 6 years experience working with flavors and their application in foods and beverages. Over 7 years experience working with nutritional ingredients in improving nutritional profile of foods and beverages using encapsulation and other stabilizer technologies to deliver the nutrients. A 3-yr working knowledge of food ingredients, with a special focus on antioxidants and antimicrobial agents, and their role in making the foods taste great and ensuring the good taste throughout their shelf life. Education: B.S. Chemistry; Ph.D. Food Science