In many food products, sweetness drives flavor perception. When reducing the sugar content of a food, there are a number of functional and taste attributes to consider such as the acid source used in the food. Acids can shift the flavor profile in different directions. When sweetener systems are modified, adjustments to the acid system can greatly improve the tasting experience of the final product. This white paper will talk about a series of descriptive sensory studies conducted on a sugar-free hard-boiled candy system featuring different acid and fruit flavor profiles. Read More