Stevia sweeteners are gaining increasing popularity as an essential ingredient in food and beverage formulations. Tate & Lyle’s new online Sweetener University™ returns for module two on Wednesday 21 October 2020, offering expert insights into how the plant-extracted sweetener can reduce sugar and calories while providing great taste across a range of food and beverage applications.
Did you know that recent innovations in stevia sweeteners have provided new tools for delivering more cost-effective and better tasting solutions?
The webinar will provide product formulators technical and practical solutions for the following:
- How stevia sweeteners function in foods and how to leverage this understanding to deliver better tasting finished product formulations.
- How to select the stevia sweeteners best suited for different formulation challenges, and the essential understanding of how to select the right stevia sweetener for applications.
- How to formulate using stevia sweeteners as part of a complete solution that leverages the complementary properties of other high potency sweeteners, bulk low-calorie sweeteners, rare sugars, flavour modifiers and other formulation tools.
Created by scientists, for scientists, this Sweetener University™ module will be hosted by Tate and Lyle experts, Dr Ayano Sakai, Principle Scientist, Sweeteners, and Ariane Girard-Jouette, Technical Specialist, Beverage, Bakery & Confectionary.
If you are formulating with stevia sweeteners join us to learn more, ask questions and solve your toughest formulation challenges! Register for free here
Miss module one? Recap the first module of the Sweetener University™ curriculum here!