No Sugar? No Problem!
Reduced or no sugar products are a challenge for developers as consumers everywhere want to improve their nutrition and health without giving up the flavor and satisfactory eating/drinking experience associated with sugar. Replacing the sweetness of sugar with artificial sweeteners is relatively easy but there are very important textural attributes associated with sugar that must also be replaced. Using the Texture Revolution® process for mapping the texture attributes of foods and beverages makes formulating reduced sugar products faster and more accurate.
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|TIC Gums presents new sensory white paper on protein beverages at SupplySide West|
WHITE MARSH, Md.-TIC Gums releases a sensory white paper titled Technically Speaking: Targeting Texture for Instant Protein Beverages at SupplySide West Expo, booth #22070 in Las Vegas, Nev., November 14-15, 2013. As health and wellness trends cont...