Posted: March 2, 2020
Adding vanilla to sweetened milk makes consumers think the beverage is sweeter, allowing the amount of added sugar to be reduced, according to researchers in the college who will use the concept to develop a lower-sugar chocolate milk for the National School Lunch Program.
"We are utilizing a learned association between an odor and a taste that will allow us to reduce the added sugar content," said Helene Hopfer, assistant professor of food science. "Reducing added sugar in products, just like reducing fat and salt, is the holy grail of food science."
--Jeff Mulhollem
Latest Issue
Features
The Mighty Microbiome
Researchers in the college aim to put microbes to work to improve our health and environment.
Teach Ag!
The college's Agricultural and Extension Education major is growing the future of education.
Defense Mechanism
Researchers in the college analyze tens of thousands of animal samples a year, searching for pathogens that have the potential to cause deadly pandemics and billions of dollars in losses.
