Reducing sugar levels

Producers in the Baking, Breakfast Cereal and Snack sectors are under constant pressure from retailers and the Government to make their products healthier.

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 flapjacks, granolas, clusters, cookies and cereal bars which achieve 20%-40% sugar reduction with no detrimental effect on flavour or function.

To read more about this, please click here.