Formulating with Allulose to Reduce Sugar and Calories Across Dairy Applications

February 10, 2020

As consumers become increasingly health conscious, the need to reduce sugar and calories becomes more prominent, however consumers also expect great taste and texture. New sweeteners like allulose can provide nutritional and functional benefits by improving taste, texture and calorie content. During this webinar, Tate & Lyle experts will discuss allulose as an ingredient, consumer perceptions, and the regulatory landscape for labeling this novel sweetener. Additionally, this webinar will discuss how to best formulate with allulose across various dairy and dairy alternative applications.

Speakers:
Susan M. Potter, Ph.D., Director of Regulatory and Scientific Affairs, Tate & Lyle
Mark G. Robert, NOAM Director of Dairy Innovation, Tate & Lyle

Members must be logged in to view the webinar.