Sugar Reduction Solutions for Baked Goods, Snacks and Dairy

Sugar reduction in your products proving a challenge?

The addition of sugar not only gives flavour, but contributes to the texture and mouthfeel. Therefore, a reduction can often leave a product tasting bland and texturally inferior.

ITS has developed solutions, aimed at baked goods, snacks and dairy which can achieve 20%-50% sugar reduction with no detrimental effect on flavour or function.

Please click here to read more.