Donald Pszczola

Donald E. Pszczola

Food formulators no longer have to choose one type of sweetener—nutritive or non-nutritive, natural or artificial—to the exclusion of others for their formulations. Increasingly, product developers are giving up their quest for an alternative sweetener that by itself can solve all the functionality challenges related to a particular formulation. And by doing so, they are freeing themselves to create better-tasting products using sweetener systems that offer improved functionality while helping t…Screaming for reduced-sugar frozen desserts is quite possible when they are formulated with sweetener systems that provide a taste, texture, and sweetness similar to full-sugar counterparts.

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About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola