Christer Barregren
Neohesperidin DC—guide to artificial sweeteners
Our guide to artificial sweeteners has come to neohesperidin dihydrochalcone, often abbreviated to neohesperidin DC or just NHDC. It’s expert at masking bitter tastes.
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Don’t mess with perfection – we dive deep into the difficult art of making sugar free chocolate
Chocolate is a beloved pleasure that we obviously do not want to be without. But creating good chocolate without sugar is not an easy match. Fortunately, there are enthusiasts like Roger Aidoo, chocolate expert and research leader at Bayn. In this article, he explains what it takes to replace the sugar in our chocolate cakes and pralines.
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Neotame – guide to artificial sweeteners
The company that accidentally discovered aspartame in the mid-1960s decided 25 years later to find the ‘perfect’ sweetener. This time, nothing was left to chance. The US company devoted seven years of intensive research, ploughing down $ 80 million, and testing 2,500 candidates, before one day finding its winner… In this article, you will learn most about neotame (E 961).
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Aromas that change flavours
Imagine that you could reduce sugar and retain the sweet taste without sweeteners. It might be possible. As you know, the taste of food depends not only on what the mouth senses but also scents reaching the nose. Can that be used to mask reduced sweetness? We will find out in this article.
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Advantame – guide to artificial sweeteners
Advantame is the latest artificial sweetener; it was approved in 2014 for use within the EU. It is similar to aspartame in taste and properties – though sweeter and better in many ways. Still, advantame has not yet had its big breakthrough.
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Functional food, superfood, future food – what does it all mean?
Mortification is a thing of the past. Today’s “health foods” want to optimize food for the best performance - and enjoy it at the same time. Of course, sugar reduction is an important part of conscious consumers’ efforts to enjoy food without a guilty conscience. But there is so much more. In this article, we take a closer look at some trends that you, as a professional in the food industry, should be aware of.
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Conscious minimalism – a growing movement among healthy believers
A good reason to reduce sugar is the ability to sell to ‘healthy believers’. Many of them are well educated and have a pronounced interest in the environment, sustainable lifestyle and health. It is a well-informed consumer group that seeks quality over quantity. They often throw in buzzwords that signal a simpler life. In this chronicle, we take a closer look at some of these signal words.
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Cyclamates – a guide to artificial sweeteners
Cyclamate is an artificial sweetener with relatively low sweetness but without strong off-flavours. It was discovered in the 1930s, approved in the United States in the 1950s, and banned in the same country in the 1960s. But in the EU it is actually an approved ingredient.
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Saccharin – a guide to artificial sweeteners
Saccharin is the oldest artificial sweetener. It was created as early as 1879. The history of saccharine has major political and economic dimensions – but it’s also humorous and even includes an American president. But what about its reputation and is it a safe ingredient?
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Sucralose – a guide to artificial sweeteners
Sucralose is a stable and inexpensive sweetener that is also calorie-free. It is however also an organochlorine compound, just like banned pesticides. Sucralose is broken down very slowly – what impact does it have on the environment?
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