At Vitafoods Asia in Singapore, Sylvain Delanghe discussed with FoodIngredientsFirst the company's new active flavors for sugar and fat reduction. Metarom debuted a flavor modification blend that can be used to lower the fat content of baked goods. When applied in synergy with a sweetness solution, the “active” flavors can effectively reduce the fat content of a pound cake by 50 percent and the sugar content by 30 percent, while maintaining the organoleptic properties and sweetness of the reference product.

At Vitafoods Asia in Singapore, Sylvain Delanghe discussed with FoodIngredientsFirst the company's new active flavors for sugar and fat reduction. Metarom debuted a flavor modification blend that can be used to lower the fat content of baked goods. When applied in synergy with a sweetness solution, the “active” flavors can effectively reduce the fat content of a pound cake by 50 percent and the sugar content by 30 percent, while maintaining the organoleptic properties and sweetness of the reference product.