Erythritol in the Food Industry
Erythritol is a sugar alcohol with a taste and texture similar to sucrose’s. It has zero calories and is commonly used as a sugar substitute in food products.
Varad Bende
Varad Bende is a trained food technologist with 3+ years of experience.
He received a Masters of Technology in Food Biotechnology from the Institute of Chemical Technology, Mumbai, India. He also earned a Bachelor’s Degree in Biotechnology Engineering, and was the university topper in both graduate and postgraduate courses.
After his studies, Varad worked as a product development executive in the R&D division of ITC Ltd., one of the biggest FMCG conglomerates in India.
Varad now works at Knowde as the Technical Lead for Food, Pharma & Nutrition and regularly contributes to Knowde Periodical.
He is a born foodie and Knowde’s in-house expert on food ingredients. He is proficient in food product development, sensory evaluation and process development. Additionally, Varad is a food & nutrition enthusiast and has completed an online CPD Diploma in Nutrition & Dietetics.
Recent Articles
Mannitol in the Food Industry
Mannitol is the most abundant polyol found in nature. It is commonly used as a reduced-calorie sugar substitute in the formulation of food products.
Xylitol in Food & Nutrition
Xylitol is a sugar alcohol commonly used as a sugar substitute in the food industry. It has a similar sweetness to sucrose with a much lower caloric load.
Cyanidin in Food & Nutrition
Cyanidin is a food additive used to affect the color of food products. It also has many health benefits, making it popular in supplements and nutraceuticals.
Dihydrokaempferol in Food & Nutrition
Dihydrokaempferol is a flavanonol with various health benefits, including anti-inflammatory, anti-viral, anti-tumor, cardioprotective, and neuroprotective effects.
Acidulants Comparison
Acidulants are food additives that can act as flavor enhancers, preservatives, stabilizers, or antioxidants. This article compares five common acidulants.
