of note – What are the options for sugar replacers?

16 April, 2018

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.

Haven't found what you were looking for?

News from the Group

To read more of our latest articles click here.

Work for usarrow pointing right

Find out more about what it's like to work for Science Group and the opportunities available.