Ashland, Ingredion seminar spotlights beverage solutions

Ashland, Ingredion seminar spotlights beverage solutions

Companies to present a joint seminar on adding back texture in low-sugar beverages at this year’s International Society of Beverage Technologists meeting.

In an increasingly dynamic marketplace, beverage producers are facing multiple challenges developing more complex formulations while balancing the everchanging needs of consumers. Ashland Inc. (NYSE: ASH), a leading, global specialty chemical company, is uniquely positioned to provide a broad range of solutions specifically designed for a variety of beverage systems.

Jointly addressed by Ashland and Ingredion Inc. scientists at this year’s International Society of Beverage Technologists (ISBT) meeting is a solution for adding back texture in low-sugar beverages. Low- and no-sugar beverages are becoming increasingly popular due to the growing focus on obesity, driving formulators to look for alternative sweeteners. But none of today’s options restore the mouthfeel lost by removing the sugar solids.

To learn more, attend ISBT’s annual meeting, BevTech '14, on Monday, April 28, in San Antonio, Texas, at 4:10 p.m. when Julie Masker, nutrition scientist at Ashland Nutrition Specialties, and Adams Berzins, Ingredion project lead, will present “Texture Solutions for Reduced-Sugar Beverages.” The presentation will discuss the technology to achieve a greater balance between sweetness and mouthfeel.

“Replacing sugar in beverages with alternative sweeteners decreases sweetness as well as mouthfeel, the core sensory attribute associated with a quality product,” said Masker. “We have developed a solution for using cellulose gum to restore the desired mouthfeel and improve the overall sensory performance of reduced-sugar formulations while maintaining a lower-calorie profile.”

“We have evaluated hydrocolloids and starch-based texturizers for differences in sensory properties, clarity and cost,” Berzins explained. “In addition, our scientists have worked together to demonstrate how hydrocolloids aid in building mouthfeel in reduced-sugar beverages that have been sweetened with stevia, as well as other high-potency sweeteners.”

For more information about Ashland¹s growing capabilities, visit us on or to get to know our food and beverage experts better, visit the Ashland Innovation Channel on YouTube. 

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