New sweetness language to help formulators

by Staff
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Westchester, Ill.-based Ingredion Inc., has launched Sweetabulary sweetness language, a vocabulary that combines the company’s analytical and sensory understanding and connects the consumer experience of sweetness with taste and functional attributes that it uses to create products with sugar-like profiles.

The introduction provides formulators with a language they may translate into technical solutions for the desired sweetness profile of products using the company’s portfolio of sweeteners — including nutritive, non-nutritive, nature-based and high-potency sweetness options.

The language is an integral part of Ingredion’s Dial-In Sweetness Technology — a combination of data, experience and process knowledge that its experts use to help manufacturers achieve sweetness profiles and product functionality in foods and beverages.

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