MBAA TQ https://doi.org/10.1094/TQ-59-1-0128-01 | 
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Scott Helstad. Cargill Starches, Sweeteners and Texturizers North America, Winona, MN, USA
Abstract
Creating great-tasting hard seltzers and flavored malt beverages, while targeting low calories and limited ingredients and avoiding sweetness, can be challenging. For the consumer, taste is king, and sweetening these products, especially fruit-based flavors, to 2–4 SEV (sucrose equivalents value), versus 0 SEV, may improve the taste of a beverage and enhance the consumer’s experience. Advances in sweetener technology, notably improvements in the quality and range of stevia products, can help create better tasting beverages. Other noncaloric sweeteners like erythritol and allulose can also play an important role in the sensory appeal of a product, including mouthfeel and sweetness synergy. This article introduces developers to sweetening options that can be used to create great-tasting products, while meeting marketing’s calorie and ingredient guidelines.
