Blueprinting for effective sugar reduction

Leatherhead’s Kathy Groves, Head of Science & Microscopy, has been published in the June 2017 issue of The World of Food Ingredients with the article ‘Blueprinting for effective sugar reduction’. In the article, Kathy explains that when replacing sugar, product developers must consider the impact on various properties, and assess whether the reformulated product will be acceptable to consumers, regulators and retailers. To read the full article, click on the PDF link below.

Functionality of starch in biscuits - sweetener small 2

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