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
Chain Reaction
Researchers in the college analyze food supply chain disruptions from COVID-19 with a goal of improving their resilience against future disruptions.
Repurposing Proven Remedies
Researchers in the college are investigating already-approved therapeutics and over-the-counter supplements for the treatment of COVID-19.
Pandemic Pivot
Penn State Extension goes virtual to assist businesses, citizens, and communities in wake of COVID-19.
