The landscape of sweeteners is shifting fast, and the food industry is scrambling to keep up with demands for healthier, lower-calorie choices that don’t totally kill the flavor. This session dives into a wide lineup of sweetening agents—think natural options like stevia and monk fruit, the synthetic stuff, plus sugar alcohols and those new-fangled “functional” sweeteners you see hyped on labels. We’ll look at how these alternatives are actually used in different foods—not just in theory, but in real products.There’s a lot to unpack: you’ll hear about how these compounds interact with the body (especially when it comes to blood sugar), and why some sweeteners taste off or mess with texture. Formulating with them? Not always a cakewalk. We’ll also hit on the web of rules and regulations that come with using these ingredients what’s allowed, what’s not, and who’s watching.Trends like the push for clean-label and functional sweeteners are also on the table. The goal Give food scientists and product developers solid, real-world info so they can create foods that are healthy, tasty, and stand a fighting chance on the market.
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