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Cargill has announced its introduction of TasteWise, a one-stop shop for fine-tuning of sweeteners, flavors, and texturizers in beverages.
This year, reduced calorie beverages will be met with better controls.
Cargill Inc. (Minneapolis) has announced its introduction of TasteWise, a one-stop shop for fine-tuning of sweeteners, flavors, and texturizers in beverages.
“When you reduce sugar and calories, it presents a bunch of formulation challenges,” Andy del Rosal, head of Cargill’s beverage applications scientists, told Nutritional Outlook. Removing sugar can affect a beverage’s mouthfeel, resulting in astringency and dryness. Adding texture back, however, can change sweetness and flavor.
This is where Cargill claims its expertise in tribology-the science of friction, lubrication, and wear. In other words, how the tongue rubs against the roof of the mouth and the sides of teeth is just as important to mouthfeel as viscosity (beverage thickness).
Putting aside the isolated work of flavor and sweetener companies, TasteWise solutions are intended to provide a holistic approach to reduced calorie beverages. Cargill can make even zero-calorie sweeteners, like the company’s Truvia rebaudiana (derived from Stevia rebaudiana), reach desired whole-taste profiles.
As the market for reduced calorie beverages continues to grow, demand for a high standard of taste, texture, and overall experience will only become greater.
TasteWise reduced calorie solutions is a patent-pending technology.
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