Cargill Introduces New Approach To Improve The Taste Of Reduced-Calorie Beverages

Source: FoodProcessing.com

Mar 16, 2011

Cargill has introduced TasteWise, a reduced calorie solutions useing the comany's patent-pending technology, application capabilities and ingredients to enable beverage makers to deliver better-tasting, reduced-calorie products.

Cargill uses what it calls "tribology" – the science and technology of interacting surfaces in relative motion – to more accurately mimic and measure what goes on inside the mouth when a beverage is consumed.

According to the company, TasteWise reduced calorie solutions helps speed product development through the utilization of its unique prediction capabilities and new texturizing components. The pre-screened texturizing blends, commercialized as Trilisse blends, optimize mouthfeel in reduced calorie beverages based on specific applications. These proprietary texturizing blends also may allow beverage makers to use less sweeteners or other ingredients to achieve the same mouthfeel.

Cargill has six patents filed on TasteWise reduced calorie solutions, and is now working to extend its capabilities into food products including dressings, sauces and soups.