While food technologists must formulate with the label in mind, they also must consider all of the characteristics a sweetener—from sucrose to fructose, sucralose to stevia—will bring to the product and the way it will be perceived upon eating. ...More
Reports of risky behavior, alcohol poisoning and deaths in the past year have generated a buzzing debate about the safety and legality of caffeinated alcoholic beverages. ...More
Synergy Flavors developed a range of flavors to offset the negative taste profiles and bitter off-notes often associated with whey protein and stevia. ...More
Use of infusions ranges from classical French cooking to products like today’s high-end, hand-crafted vodkas and flavored vinegars—and infusion holds much promise for future innovative product development. ...More
California Natural Products introduced RiCeVia™, rice syrups that can be customized to deliver the functionality of rice syrup with enhanced sweetness levels. ...More
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