Reducing sugar in food and beverage products requires more than replacing sweetness. Sugar influences sweetness intensity, flavor perception, mouthfeel, texture, balance, and the overall sensory experience. When sugar is reduced, those characteristics can change… More

Taste modulation is the process of adjusting specific sensory attributes in a food or beverage to create a more balanced overall taste experience. Formulation choices such as sugar reduction, functional ingredients, proteins, botanicals, vitamins, minerals… More

  Sweet proteins are naturally occurring proteins that produce a sweet taste through interaction with the human T1R2/T1R3 sweet taste receptor. Unlike sugar, which is a carbohydrate, sweet proteins can deliver significant sweetness at very… More