Hydrosol technologists and scientists have developed a new line of sugar reduction solutions based on stabilizing and texturing systems. Innovation has determined the optimum interplay of individual components in various food products. The result is individual ingredient combinations for foods like yogurt, drinking yogurt, mixed milk drinks and pudding, as well as for fruity refreshing drinks, energy drinks, ketchup and… Read more »
Confectionery brand Nestle has vowed an across the board reduction of 10% in the sugar content of its chocolate and sweets in the UK and Ireland by 2018.
A survey carried out by Action on Sugar in the UK has revealed that cereal manufacturers are failing to reduce the sugar and salt content of their cereals, and in some cases, sugar content is increasing. The survey compared its results with those published in 2012 following a similar survey by Which?. It found that the highest sugar containing cereals… Read more »