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.

Please check back as this program develops.
For your interest, see the 2018 Sweetener Systems 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 AS SPEAKERS ARE CONFIRMED.

liz sloan photo 

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.

 

MaryAnne-Drake-all purpose

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.

 

Alex-Woo-photo-250-72  

Alex Woo 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.

 

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.

 

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.

  

GFF-clover-bullet-web-14X14px Global Food Forums, Inc. provides a growing family of in-person, technical seminars specifically designed for product developers in the food, beverage and nutritional supplement market. www.GlobalFoodForums.com

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