Technical / White Paper
Sugar Reformulation Top Tips 2015
With the recent publication of the ‘Carbohydrates and Health’ report by SACN, industry is under even more pressure to reformulate products to reduce sugar. Sugar reduction, like all reformulation exercises, is not easy. There are many aspects that the reformulated food must deliver on without losing the taste; food safety and stability, texture and appearance, clean label, naturalness perception, functionality of the ingredient, cost; the list goes on. In this white paper, Leatherhead Food Research’s Product Development leader outlines top ten tips for a successful sugar reduction/reformulation exercise
