MAMAY Technologies, an IT company specializing in the digitization of taste, odor, and texture for the food and beverage industry, emphasizes the need for a universal language to describe these sensory attributes. Yuval Klein, the company’s founder and also the founder of sugar reduction start-up BlueTree Technologies, believes that machines must understand individual taste preferences to accurately match them with food and beverage attributes. Klein is dedicated to creating a balanced beverage that captures the right combination of bitterness and sweetness. Through the digitization of sweetness, MAMAY objectively maps the sweetness profile of food and beverage products by analyzing their molecules. Recently, the company launched a software platform that provides an objective simulation of product taste, odor, and feel. This platform can quantify the impact of sweetness using over 70 eligible sweeteners. MAMAY has already partnered with businesses in various categories, including water, coffee, milk, and tea, enabling them to determine the taste of their products and competitors’.
Another innovator in the industry, MycoTechnology, has discovered a sweet protein derived from honey truffle and sees the potential for proteins as the future of sweeteners. By leveraging proprietary fermentation technology, MycoTechnology aims to produce a high-intensity natural sweetener with a cost competitive with sugar. The company is currently optimizing and scaling up the manufacturing process while exploring new applications for its honey truffle sweetener.
Bellis Food Solutions, owned by Michelle Schwenk, is known for its extensive experience in ingredient research, product development, and candy chemistry. With over 27 years in the industry, Schwenk’s technical knowledge of carbohydrates, including hydrocolloids, starches, fibers, and sweeteners, is unmatched. She has expertise beyond confections, covering areas like meat, dairy, bakery, extrusion, and beverages. Schwenk’s understanding of structure-function relationships allows for accurate formulas and effective troubleshooting. Her work extends to emerging markets, focusing on nutritional extracts, pre and probiotics, and enhancing the nutrition and wellness aspects of traditional foods.
Confectionery News is hosting a webinar on September 13, 2023, featuring these industry experts. The event will explore the latest innovations in the food and beverage industry, including trends in manufacturing, technology, distribution, sustainability, regulations, packaging, marketing, and consumer preferences. Join the webinar to gain valuable insights and register for free today.
