Less sugar, more ice cream? US review explores ways to reduce sugar in dairy

The researchers set out to find sugar alternatives that don’t compromise on taste

Related Articles

FormattedPicture

FOOD INGREDIENTS NEWS

01 Jun 2020 --- The space of bioprotection has seen renewed interest in novel fermented cultures solutions. Suppliers are breaking new ground in the plant-based sector, where... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

26 May 2020 --- With a growing demographic of consumers more likely to purchase dairy products with a high fiber and low sugar content, solutions that address both needs are in... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

22 May 2020 --- COVID-19 has put a strain on the plant-based and vegan food sector. That is according to Anne Marie Butler, EU R&D Applications Manager at Edlong, who says the... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

18 May 2020 --- India’s burgeoning market for plant-based meat and dairy alternatives is “highly promising,” according to vegetable oils and fats supplier AAK.... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

18 May 2020 --- The vegan and plant-based food sector is booming and further growth is expected in the F&B industry, according to experts. Environmental concerns, health and... Read More

trans