Sugars & Sweeteners

02

Sugar is more than a source of sweetness. In foods and drinks it can influence structure, texture, preservation, processing and the pleasure of consumption. Reformulation therefore creates several technical questions at once.

Questions we explore

We investigate sucrose, glucose, fructose, polyols, high-intensity sweeteners and other relevant substances. How do they behave in different food matrices? How can sweetness perception, blood-glucose response and physical functionality be distinguished and investigated with appropriate evidence?

Emerging possibilities

Frozen desserts, chocolate and other formulations provide useful examples of the complexity. A desirable reformulated food must be evaluated as a product and a system, not merely by replacing an ingredient on paper.