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

22 May 2019 --- Gat Foods’ Fruitlift, a fruit-based solution created for the replacement of refined sugars in ready-to-eat (RTE) cereals, is advancing into the next phase of... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

20 May 2019 --- The makings of a “trade war” between the US and the EU are brewing after the Office of the United States Trade Representative (USTR) announced it is... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

15 May 2019 --- Tate & Lyle and stevia partner Sweet Green Fields (SGF) have jointly launched their newest product innovation – ZOLESSE Natural Flavor. ZOLESSE, a new... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

13 May 2019 --- Europe’s second largest manufacturer of ice cream, UK-based Froneri, has today agreed to acquire Tip Top, Fonterra’s iconic New Zealand ice cream... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

13 May 2019 --- An electronic tongue could be helpful to food industry taste testers because it can handle much more heat and is more effective and accurate in taste-testing fiery... Read More