Reduce Sugars, Naturally and Simply
Session Track: Sugar Reduction: Processing Applications
Session Date: Thursday, March 20, 2014; 2:45 - 3:45 p.m.
We can reduce sugars in foods naturally with natural high potency sweeteners including monk fruit extract, and non caloric bulk sweeteners such as erythritol. Furthermore, we can make these foods taste more like sugar by understanding and applying cross modal correspondence. What this means is enhancing perceived sweetness through taste interactions with smell, sight and sound. “Taste physiology of today, is the food ingredient of tomorrow”.
Alex Woo, W20 Food Innovation
After earning a PhD in Food Science from University of Wisconsin-Madison, Dr. Woo held various R&D leadership positions in companies including Pepsi, Starbucks, Cargill and Wrigley in the past 30 years. He led technical teams to achieve business results. He now runs W2O, his boutique food technology firm. He specializes in developing new products with expertise in what he calls “taste and smell technologies”, which is all about translating consumer insights into innovative products through disruptive technologies.