Meeting the Needs of the Sophisticated U.S. Consumer: Strategies to Reduce Sugar and Deliver Healthier Products without Sacrificing Taste
Session Track: Sugar Reduction: Product Development Strategies & Applications
Session Date: Friday, March 21, 2014; 8:00 - 9:00 a.m.
The global prevalence of obesity nearly doubled between 1980 and 2008. This alarming increase points to a clear need to reduce caloric intake. A major challenge to formulating calories out of food products is maintaining taste. Research has proven that taste is the number one driver in consumer preference and selection of food and beverage products. As a result, more and more products are being developed using sugar reduction as a means of calorie reduction. This session focuses on the use of nutritive sweetener substitution in foods and beverages as a method to reduce calories and meet the consumer demand for more natural food ingredients.
Brad Meyers, Sales Director - Midwest Region, Naturex
Brad Meyers is the Sales Director, Midwest Region for Naturex Inc. in Chicago Illinois. Brad recently opened the new Chicago office for Naturex which represents a wide portfolio of natural specialty ingredients for the food and beverage industry. Previously, Brad spent nine years at The NutraSweet Company working with high potency sweeteners. Brad is a Certified Food Scientist and has a B.S. and M.S. in Food Science from The University of Illinois at Urbana-Champaign. He is a member of The Institute of Food Technologists, International Society of Beverage Technologists and The Association for Chemoreception Sciences. Brad has been published in the Journal of Food Science and is a contributing author to the 4th edition of Alternative Sweeteners.