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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|Holy Cannoli Ice Cream Now on Sale!|
On Monday, the winning team from this year's Ice Cream Unversity class scaled up and produced their new flavor at Broom's Bloom Dairy in Bel Air, MD. Holy Cannoli, a mascarpone-flavored base with graham cracker variegate and chocolate chunks, is on...