Sugar reduction in food is hot topic as government targets and consumer demands changes. Below is a series of articles on sugar reduction in food.
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When did you last consume some sugar? Chances are it was probably today. It’s a difficult ingredient to avoid,
This project aims to take an alternative approach by understanding how far sugar can be simply removed before product quality is compromised.
Charlotte Holmes discuses the technical, regulatory and consumer challenges to replacing sugar in products. (Charlotte Holmes)
This session explains the impact that sugar reduction is having on labelling practices for food business in the UK.
By 2025, it is predicted that the UK food and drink industry will need 130,000 new skilled workers to meet demand and replace retiring workers.
When designing healthy products with reduced levels sugar, fat or salt, or increased levels of nutrients such as vitamins, minerals and fibre, initial small ...