When reducing sugar, functional qualities can’t be forgotten

By Charlotte Atchley Source: https://www.bakingbusiness.com/articles/46643-when-reducing-sugar-functional-qualities-cant-be-forgotten  As Len Heflich wrote in a column in the June issue of Baking & Snack, consumers are well on their way to demonizing yet another critical ingredient to the baking industry — this time sugar. Attitudes about sugar and the U.S. Food and Drug Administration’s latest “Added Sugar” line on Read more…

Sweetening solutions gain momentum in reducing sugar content, improving taste

Check out the original article by Barbara Harfmann here: https://www.bevindustry.com/articles/91870-sweetening-solutions-gain-momentum-in-reducing-sugar-content-improving-taste A McDonald’s TV commercial that aired in the late-1970s featured a little boy adorably telling a little girl who was moving away how “neat, sweet and hard to beat” she was. When it comes to sweetening solutions like stevia, erythritol and monk fruit, Read more…

The Rush to Reduce Sugar

Karen Nachay | November 2018, Volume 72, No.11 Click here to read the article from the original post.  Eat less sugar. That’s what consumers have heard for years. Consuming less sugar can be a challenge though. Sugar plays several functional roles in food and beverage applications and often turns up Read more…

Taking The Mystery Out Of Sugar Reduction

To capture a fickle consumer’s attention, and their purchase, food developers should use ingredients that consumers understand. This is especially true when using sweeteners because the category is filled with misconceptions. Sugar, corn syrups and particularly high fructose corn syrups, have gotten a particularly bad rap. Satisfying America’s sweet tooth Read more…