ICoMST 2007 - 53rd International Congress of Meat Science and Technology

Industry experts state that taking sugar out of a food or drink is not as simple as dropping in a sweetener that matches its taste. Sugar also does physical work in most products, providing body, bulk, texture, and mouthfeel. A...

Sugar reduction is becoming less about how much sweetness a product delivers and more about how that sweetness behaves. Rather than simply pursuing the closest possible match to sucrose, formulators are examining when sweetness...

A cheaper ingredient does not necessarily produce a cheaper food. That message surfaced repeatedly last week at Fi Asia Indonesia 2026, where suppliers described reformulation as a chain of decisions involving price, nutrition,...