2020 Super Summit

SuperSummit-2020-S\weetener Systems Conference

PROGRAM

The 2020 Sweetener Systems Conference program will provide insights and actionable information on hot topics and formulation issues related to sweetener use and sugar reduction. Subject matter includes ingredient properties and interactions that impact sweetness perception and performance of finished products, trends in factors impacting consumer attitudes toward sweeteners, nutritional research updates; sensory science and emerging technologies. Practical information is provided by objective, non-commercial speakers.

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See also the 2020 Clean Label Conference program.

 

Tuesday, March 24, 2020

NOTE: Separate registration for the Clean Label Conference, March 25-26, 2020, is required. Register for the Super Summit, which includes both the Sweetener Systems Conference and the Clean Label Conference for a savings.


6:15am - 8:00am Registration & Badge Pick-up
7:15am - 8:00am      Continental Breakfast
8:00am - 8:15am
 Welcome
 

 PLEASE CHECK BACK FOR PROGRAM UPDATES

8:15am - 9:00am

ELIZABETH SLOAN-HEAD SHOT
 

Elizabeth Sloan Biography

Retooling for the New Sweetener Influencers

Speaker: A. Elizabeth Sloan, Ph.D., President, Sloan Trends, Inc.

Even as sweet ingredients and product offerings proliferate, so do the number of factors influencing consumer opinions and the choices they make. This presentation will explore consumer research, health conditions data and trends in dietary, food consumption and lifestyle patterns to better understand consumer choices. Updated research from TrendSense®, a trend tracking service that analyzes consumer and medical/nutritional media coverage, will help attendees better understand consumer motivations. These insights will assist in the identification of key elements and synergies in a product’s design that can lead to improved marketplace success for new or reformulated products.

 

9:00am - 9:45am

ALLISON RITTMAN HEAD SHOT 

Allison Rittman Biography
 

 

 

From Amazake to Acid Blockers: Culinary Strategies for Enhancing Sweetness

Speaker: Allison Rittman, C.R.C., Culinary Culture

Sweeteners such as sugar, stevia, monk fruit and honey are “go to” natural ingredient tools for formulated foods and beverages. However, by expanding one’s horizon to look to strategies and on-trend food components used in fine dining, creative and flavorful new options can be found. This presentation investigates potential emerging sweeteners not yet utilized in mainstream food products. Supported by a food science background, it will delve into sophisticated ways in which complimentary food components can enhance sweetness and even functionality for a superior sensory experience. Find new approaches to sweeten foods for now and into the future.

 

9:45am-10:30am Networking Morning Break - Tabletop Exhibits Open

10:30am - 11:15am

ROBIN TUCKER-HEADSHOT 

Robin Tucker Biography

 

Genetics, Sweet Preference, and Short Sleep: Important Players in Food Choice?

Speaker: Robin M. Tucker, Ph.D., RD, FAND, Assistant Professor, Department of Food Science and Human Nutrition, Michigan State University

With the increased focus on sugars and sweeteners, sophisticated research has investigated unsuspected factors impacting sweetness perception, food preferences and health. For example, about one-third of adults in developed countries report failing to meet recommended sleep guidelines. A growing body of research links insufficient sleep to increased risk of obesity. How and why sleep increases this risk is a topic of intense research. This presentation highlights several potential mechanisms linking sleep and overeating, including changes in sweet taste preferences for both nutritive and non-nutritive sweeteners with subsequent increased susceptibility to food cravings. Results will also be presented on research exploring how sweet liking differs among groups of individuals and how sweet liking predicts consumption of sweet foods and beverages.

11:15am - 12:00pm

ALEX WOO HEADSHOT-NEW
  

Alex Woo Biography

 Grant-Dubois-head shot 

Grant DuBois
Biography

Recent Research on Clean Label Sweetness Modulators: Theory & Practicalities

Speaker: Alex Woo, Ph.D., CEO and Founder, W2O Food Innovation

The Gold Standard in sugar reduction is a sweetener system that performs identically to sucrose. Even as the number of alternative sweeteners increases, taste remains a key challenge. Based on firsthand research, this presentation will provide advice on use of clean label modulators with a focus on stevia- and monk fruit-derived high potency sweeteners as well as certain sugars. Results presented will generally be for beverage-type platforms. The presentation will also touch on reported findings by others regarding potential effectiveness of these modulators with erythritol, allulose and artificial high potency sweeteners like sucralose.

Guest Appearance:

Breakthrough Technology Dramatically Improves Sweetener Tastes

Speaker: Grant E. DuBois, Ph.D., Consultant, Sweetness Technologies, LLC

Based on the physiological mechanisms of taste perception, a recent patent application describes a clean-label formulation technology that dramatically improves the tastes of sweeteners, non-caloric and caloric alike.

 

12:00pm - 1:00pm

 Networking Lunch - Tabletop Exhibits Open

1:00pm - 1:45pm 

MARYANNE-DRAKE-HEAD-SHOT

MaryAnne Drake Biography

Sugar in Dairy Foods: Its Role, Replacement & Impact on Sensory Attributes

Speaker: MaryAnne Drake, Ph.D., Sensory Analysis and Flavor Chemistry, William Neal Reynolds Distinguished Professor, North Carolina State University

Sugar influences viscosity and other texture properties, color, taste and flavor of sweetened dairy products. While natural, label-friendly high-potency sweeteners have received much attention, the taste of synthetic alternatives is still often preferred by consumers. The perception of sweetness is not only influenced by sweetener ingredients, but by the properties of food matrices such as level of fat and texture. Statistical results from consumer tests, qualitative market research and preference mapping will be presented. Additionally, the role of sugar and alternative sweeteners in sugar reduced in ice cream and flavored milk among other beverages will be discussed. New research on yogurts and protein bars will be provided.

 

1:45pm - 2:30pm

Melanie Goulson headshot 

Melanie Goulson Biography

New Kids on the Block:  From Allulose to Tagatose, Properties & Performance in Sugar Replacement

Speaker: Melanie Goulson, MSc, General Manager, Merlin Development

Developers and consumers alike have long awaited an ingredient solution that can deliver all of the sweetness and functionality of sucrose without the calories or grams of added sugar.  High potency sweeteners can effectively replace the sweetness of sugar, but often fall short in replacing other properties.  There’s growing interest in a new group of low-calorie bulk sweeteners that can contribute more of the desired performance characteristics to reduced sugar products.  This presentation will focus on the properties of tagatose, allulose, and erythritol, comparing their taste, functionality, and nutritional properties to sucrose in food and beverage applications.

 

2:30pm - 3:15pm Networking Afternoon Break - Tabletop Exhibits Open

2:30pm - 3:15pm

Lauren_Swann-print
 

Lauren Swann  Biography

Update on Added Sugar Labeling: News, Nuances and Needs

Speaker: Lauren Swann,  MS, RD, LDN, CEO, President, Concept Nutrition, Inc.

Presentation description to come.

 

4:00am - 4:45am

Catalin Moraru   

Catalin Moraru


 

Solving the Puzzle: Sugar Reduction Strategies

Speaker: Catalin Moraru, Ph.D., Technical Manager, Eurofins Sensory, Consumer and Product Research

Presentation description to come.


5:00pm - 7:00pm

Attendee Gift Drawing for three (3) $75 cash gifts (attendance is required to win)
 

Tuesday Evening "Might as Well Mingle" Networking Reception

Sweetener Systems Conference attendees will be joined by those arriving for the next day's Clean Label Conference at this mixer.

  

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