Challenges and innovations of sugar reduction in confectionery products
Reducing sugar in food products, particularly in sweets and chocolates, has become one of the main challenges for the food industry in recent years. Increasing consumer awareness about the harmful effects of excessive sugar consumption, along with pressure from governments and health organizations, has driven manufacturers to reduce sugar in their products. However, sugar plays a crucial role in taste, texture, and mouthfeel, making its removal difficult and presenting many challenges. Despite this, the industry is innovating to tackle these issues. Read more “Challenges and innovations of sugar reduction in confectionery products”