Mariano Gascon, vice president of research and development for St. Francis-based Wixon Inc., will give a presentation at Atlanta’s Midtown Hotel at the Stevia World America’s conference in February.
Mariano Gascon, vice president of research and development for St. Francis-based Wixon Inc., will give a presentation at Atlanta’s Midtown Hotel at the Stevia World American’s conference in February. The conference will examine how to advance stevia’s position as a mainstream sweetener while improving its taste profile and ensuring the reliability of quality and supply.
Stevia is a plant native to subtropical and tropical regions and its sweet leaves can be used as a sugar substitute. Gascon will discuss how to mask off-notes and enhance sweetness with flavor modifiers for stevia. Gascon will detail stevia against sugar and other high-intensity sweeteners, describe the silver lining of flavor modifiers, and present a tasting session.
Gascon is a certified flavor chemist and has served as president of the Society of Flavor Chemists. He also is a member of the Institute of Food Technologists (IFT) and the American Association of Candy Technologists (AACT). He is known internationally for his work in flavors and ingredients and has been published in “Modifying Flavour in Food” (2007) contributing “Masking Agents for Use in Foods."
