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
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Miss module one? Recap the first module of the Sweetener University™ curriculum here!