of note – What are the options for sugar replacers?

From the Scientific Advisory Committee on Nutrition (SACN) recommendations to Public Health England guidelines and the Soft Drinks Industry Levy, multiple factors have driven sugar reformulation up the agenda. But simply decreasing or removing sugar is rarely the answer. It’s a multifunctional ingredient, which can affect structural as well as sensory properties. Sugar replacers are one of the tools product developers can use to reduce sugar, but which is the best choice? In this latest of note paper, Kathy Groves and Jenny Arthur examine the options.

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