Testing in the lab: Formulating for low/no sugar

The pressure to reduce sugar content and artificial sweeteners is twofold: consumer-led and regulatory. “No added sugar”, which also signifies “natural” in the eye of the shopper, is on a faster track – according to Euromonitor.

So, if you are manufacturer or confectionery, snack, bakery or dairy products, in particular, you’ll be aware of the common textural effects of reducing or removing sugar that you are trying to avoid in your new formulation.