The Sweetener Showdown: Isomalt v. Erythritol
Summary As tariffs, supply-chain volatility, and growing consumer skepticism disrupt erythritol’s longtime dominance in reduced-sugar formulation, isomalt emerges as a stable, cost-effective, and sensory-superior alternative. Derived from beet sugar and delivering a smoother sweetness curve with far less cooling, isomalt offers reliable bulk, excellent heat and acid stability, and a Read more…
