Sugar reduction

The food conference titled: “Sweetness – does it need sugar?” at the end of November 2019 drew more visitors than it had in a long time. Clearly, the topic is on the table for both marketers and product developers. But how can you substitute the taste or the technical and economical characteristics of sucrose and other sugars?  

The most important properties of sugar are:

• Sweetness
• Texture and mouthfeel
• Filler behaviour
• Aroma 
• Colour
• Preservation
• Moisture retention and stability

 
Unfortunately, there is hardly a single raw material that can replace all these characteristics. Thanks to our broad supplier portfolio, our food engineers and scientists can develop solutions together with you that meet the demands of fastidious consumers.