Reducing Sugar and Calories in Dairy Foods Without Sacrificing the Consumer Taste Experience

on-demand until:october 18, 2018

Abstract:

While U.S. consumers want healthier alternatives to foods and beverages, they also want them to taste delicious. Manufacturers are responding to these consumer desires by removing sugars and reducing calories in their products using ingredients from natural sources. Stevia has proven to be a popular solution, but selecting a sweetener that appeals to consumers is just one piece of the puzzle. In this webinar, explore ways to formulate great-tasting dairy foods and beverages with less sugar and fewer calories using stevia and other ingredients.

 

5 Learning Objectives:


  • Understand how consumers perceive sugar and sweeteners
  • Learn how to manage consumer taste perceptions
  • Understand formulation challenges and solutions to address both sweetness and mouthfeel
  • Identify which new stevia options can help manufacturers produce better-tasting reduced-sugar products, even at higher levels of sugar replacement
  • Gather the basics of using stevia in dairy foods and beverages


Speakers

Megan Bishof

Principal Scientist, Global Enterprise Accounts

Megan has specialized in nutritive and non-nutritive sweetener technology and commercialization for over 10 years. She has been involved in many areas of the specialty sweetener business including product development, manufacturing, and commercial strategy. Currently, she is one of the global technical leads for stevia technology within Tate & Lyle. In addition to sweeteners, Megan also has food science background in starches, fiber, and sodium reduction solutions. She has held previous roles in Product Management for specialty sweetener platforms covering sucralose, fructose, monk fruit, and stevia in North America, Europe, Middle East, and Africa for Tate & Lyle as well as Sweetener Applications and Business Development for The NutraSweet Company. Her education includes Bachelor and Master of Science degrees in Food Science and Human Nutrition from the University of Illinois Champaign-Urbana. Her biggest passion at work is discussing monk fruit and stevia innovation with customers.

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