A new generation of sugar substitutes

Sugars have gained somewhat of a bad reputation in recent years, because of their contribution to the growing obesity pandemic. However, many carbohydrates are essential for human health and can find application in a wide range of industrial sectors, such as food, feed, cosmetics and pharmaceuticals.

Replacing or reducing sugar is a complex task. Although an ingredient can work well to replace sugar in one product, it is not necessarily appropriate for another application. In addition, not all reformulated products have fewer calories than the standard full sugar products. Overall, substituting sugar while still meeting consumer expectations remains a challenging task for the food industry.

Published: February 2017
The World of Food Ingredients

Article is only in English

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