Synergizing Sweetness

INGREDIENTS

Food Technology Magazine | Article

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.

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe

About the Author

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

In This Article

  1. Food Product Development
  2. Food, Health and Nutrition
  3. Food Ingredients and Additives
  4. Food Ingredients and Additives
  5. Sugars and Sweeteners
  6. Food, Health and Nutrition
  7. Obesity and Weight Management

Food Technology Articles right arrow

SupplySide West News Roundup

Health Benefits Sway Consumers and More News From Ingredient Suppliers

Living Longer—and Better—Through Science

Formulating for Females

Helping Future Food Scientists STEAM Ahead

IFT Podcasts right arrow

EP 3: The Fuzzy Front End of Product Development

Episode 30: Seeding the Future Global Food System Challenge

Episode 28: Spicing Up the Future of Food

up arrow Top