It’s not surprising that food and drink producers are under increasing pressure to support ambitious legislative targets for a reduction in sugar intake.
Translating this directive into a commercially viable reality is a challenge for product developers, but one which can be achieved with the right approach. It starts with the understanding that sugar has many important functional properties, as well as a distinctive flavor profile. Sugar is unique and can’t be replicated on a like-for-like basis.
So understanding the strengths, weaknesses and limitations of alternative ingredients – and how to use them effectively in different applications – is crucial to finding the right solution.