Ingredient Solutions for Sugar Reduction

Food and drink producers are under increasing pressure to support ambitious legislative targets for a reduction in sugar intake, however, translating this directive into a commercially-viable reality is a challenge for product developers. The multi-faceted role of sugar means it can’t be substituted on a like-for-like basis. So although there are a growing number of alternative ingredients, each must be evaluated in terms of its strengths, weaknesses and limitations in the required application. Here we review the options from a technical, regulatory and consumer perspective – and explain why understanding these dynamics is essential to finding the right solution.

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