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Sugar Reduction_v1

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Summary:

Sugar is vital in food manufacturing for taste and other attributes, but its reduction is essential for improving public health and reducing chronic conditions. This has led to a growing industry focused on sugar replacement and reduction, marked by significant investment due to the challenges in replacing sugar’s versatile roles. Despite new sugars, sweeteners, and technologies, no single comprehensive solution exists yet. Current strategies include developing new sweeteners, enhancing extraction methods, and techniques to make products seem sweeter.