Features
GRANT E. DUBOIS
Ongoing research in sweetness modulation of high-potency sweeteners and in enhancement of the sweetness of carbohydrate sweeteners may lead to reduced-calorie foods & beverages with true sugar-like qualities.
KAREN NACHAY
Sauce products are flying off store shelves as consumers look for inexpensive ways to enhance recipes. Product developers and chefs continue to formulate new sauces with ethnic/regional and bold flavors as well as varieties that help consumers meet certain dietary needs.
Edward Scarbrough
At its most recent meeting, the Codex Alimentarius Commission (Codex) approved 24 new work projects. IFT remains actively involved and invites your participation; your input is valuable.