SupplySide Stories Episode 5: Sweetening considerations for differing applications - dairy, beverage, snack – podcast

In this episode of SupplySide Stories, we talk about sweetener options and customer concerns around formulation.

July 14, 2020

3 Min Read

In this episode of SupplySide Stories we chat with Cargill food scientist, Wade Schmelzer, about strategies for formulating with sweeteners for specific consumer products. Working directly with customers to create products that that overcome flavor and texture challenges, Wade supports the development and application process behind the creation of products that appeal to consumers within the health and wellness sector. 

Join us for an inside view into this collaborative process between supplier and brands.

SupplySide Stories · Episode 5: Sweetening considerations for differing applications - dairy, beverage, snack

About Wade Schmelzer:

Wade Schmelzer 117x132.jpg

Wade Schmelzer is a principal food scientist within Cargill’s North American Food Applications team. He is focused extensively on providing technical leadership in support of Cargill’s high intensity sweetener business. In this role, he has been actively involved in the development and commercial launch of new stevia leaf extract products in the ViaTech® portfolio, as well as the introduction of EverSweetstevia sweetener. From an applied perspective, Wade has a wealth of formulation experience across a wide array of food and beverage applications. He has collaborated with application colleagues and customers on sugar reduction projects across the globe, helping to accelerate their product development cycle. 

Wade received Bachelor degrees in Business and Food Science from the University of Minnesota. He also received his Master’s degree in Food Science from the University of Wisconsin-Madison. He has been working at Cargill for 19 years supporting the development of various health and wellness focused ingredients with over 9 years of experience on formulating with stevia sweeteners.

"For Stevia, we have created groundbreaking sensory work looking at, 'how do we leverage these components of the leaf to give a better quality to the sweetness"  – Wade Schmelzer, principal food scientist, Cargill

More information on Cargill can be found at SupplySide Connect


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