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Sweetener Technical Committee

Mission

Our goal is to foster an environment in which beverage industry professionals can share information relating to sweeteners; including their use, benefits, issues, storage, security, sustainability, and transportation that promotes continuous improvement and environmental responsibility. It is a forum where sweetener manufacturers, beverage producers, and supply chain providers can share mutually beneficial technologies that will enhance the beverage industry; and where technical questions, ideas, and problems related to sweeteners and their utilization can be openly presented with the expectation of receiving satisfactory discussions, answers, or solutions.

Current Activities

The objectives / goals of the committee include:

  • To promote understanding of technical issues surrounding the application of individual sweeteners and or sweetener blends in beverages.
  • To promote the proper, safe and most effective usage of sweeteners in beverage systems.
  • To provide an environment which promotes best supply chain practices while providing transportation innovations to the beverage industry.

To that end, here are the latest activities of the Sweetener Technical Committee.

The Sweetener Technical Committee will present the latest technology and innovations at the BevTech® 2021 virtual meeting. Click here to view the committee meeting agenda as part of the larger agenda, also available through Whova for registered attendees. The Sweetener Technical Committee meeting will be held on Monday, May 10, 2021. The theme of this year's BevTech is Trends and Innovations in Challenging Times.

Subcommittees

Please click on the More Information button for additional details about any of these subcommittees. If anyone wishes to join a group, please contact the Subcommittee Chairs.

Education and Beverage Institute Subcommittee

The objectives / goals of the committee include: This subcommittee coordinates the development of education modules, seminar speakers, and training materials to be used in educational programs as needed.

Andrea Belford

Subcommittee Chair

Andrea Belford
Ingredion Inc.
Phone: 908-685-5275

More Information

HFCS Subcommittee

The objectives / goals of the committee include: This subcommittee keeps ISBT members aware of any industry changes that may affect the use of High Fructose Syrup.

Andrea Belford

Subcommittee Chair

Andrea Belford
Ingredion Inc.
Phone: 908-685-5275

More Information

Reb A (Stevia) Subcommittee

The objectives / goals of the committee include: This subcommittee keeps ISBT members aware of any industry changes in the use of Stevia and other No and Low Calorie Sweeteners.

Dan Berg

Subcommittee Chair

Dan Berg
Eurofins Food Integrity & Innovation
Phone: (608) 949-3045

More Information

Sucrose Subcommittee

The objectives / goals of the committee include: This subcommittee keeps ISBT members aware of any industry changes in the use of Sucrose.

Janet Harriman

Subcommittee Chair

Janet Harriman
United Sugars Corporation
Phone: (952)896-0434

More Information

Supply Chain Subcommittee

The objectives / goals of the committee include: This subcommittee keeps ISBT members aware of any industry changes to improve the Supply Chain.

Bill Kennedy

Subcommittee Chair

Bill Kennedy
Carry Transit
Phone: (630)590-8607

More Information

Areas of Interest

  • New/Improved sweeteners:
    • Chemistry
    • Application
    • Functionality
    • Stability
    • Synergistic relationships
  • Applications of sweetener and sweetener blends
  • Quality of sweeteners
  • Test methodology and new technologies
  • SPC/QC/TQM perspectives
  • Regulatory changes/issues
  • Nutritional information
  • New manufacturing/transportation processes and process improvements
  • Historical perspectives
  • Educational Seminars
  • Transportation guidelines

Beverage Institute by ISBT®

The Sweetener Technical Committee worked with the Beverage Institute by ISBT® and The Packaging School to develop the following courses:

Sweetener Course

Sweetener Course

Sweeteners are one of the most important ingredients in beverages, but they can also be the most controversial beverage ingredient. In this course you will learn the technology and uses of High Fructose Corn Syrup (HFCS), Sucrose, Stevia, and High Potency Sweeteners.

Non-Member: $360
Member: $310

Enroll Now

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Beverage Ingredients Course

Beverage Ingredients Course

In order to supply beverages, we must have ingredients. Without them, a beverage cannot exist. There are different types of beverages, and, naturally, these different types have different ingredients. This Beverage Ingredients course offers a deep dive into understanding the principles of the chemistry, manufacturing, quality guidelines, and applications of the most common ingredients in beverages we consume.

The HFCS, HPS, Sucrose, and Stevia modules were developed in conjunction with the Sweetener Technical Committee.

Non-Member: $900
Member: $800

Enroll Now

Learn More

Note: Any ingredient module may be purchased a la carte by clicking the Learn More button, then selecting the link to View Course for the module(s) you are interested in, then clicking the Buy button.


Fundamentals of Beverage Technology

Fundamentals of Beverage Technology

The Fundamentals of Beverage Technology is a self-paced, interactive session providing a technical overview of the beverage industry. It covers the complete supply chain from research and development to ingredients, processing, packaging, and food safety to finished goods distribution.

The Introduction to Product R&D module was developed in conjunction with the Sweetener Technical Committee.

Non-Member: $399
Member: $299

Enroll Now

Learn More


BevTech Presentations

2019

  • Presentation on chromatography discussing recent developments for Production of High purity fructose and rare sugars — Francois Rousset. from Novasep
  • Presentation on ADM Matt Drew Sweetener Market Perceptions Presentation — Matt Drew from ADM
  • Presentation on the use of non-regenerable adsorbents to purify sugar — Bruce Belcher from Graver Technology
  • Presentation Non-GMO and an update on the industries trials of electronic sealing — Tom Heagney from Cargill

2018

  • Summary on FDA's FSMA Sanitary Transportation and equipment to ensure safe transport — Bill Kennedy (Carry Transit), Tom Heagney (Cargill), Bob Levine (Zistos)
  • Chemosensory and how to use Flavor Modulators in Sweeteners — Akshay Anugu (Ingredion)
  • Sugar Labeling-A case study in LATAM — Dr. Susana Socolovsky (Pentachem Consulting)
  • Beverage Institute — Sally Potter (ISBT)

2017

  • Non GMO Certification — Wendy Biesterveld (SGS North American Food Auditing)
  • Stevia sweeteners-Reb M — Adams Berzins (Ingredion)