The role for yeast extracts in sugar reduction
01 Aug 2018 | Biorigin
At IFT in Chicago last month, Biorigin was exhibiting how their yeast extracts can be used for sugar reduction. Maria Helena Branco tells FoodIngredientsFirst: “Consumers are looking for healthier products in the market. The biggest trend that we see now is sugar reduction. The yeast extracts we have are usually used in savory products, but can now be used in sweet products. It is important to understand the specific profiles of the yeast, some are more savory than others. We have been able to reduce sugar in iced coffees, juices, cakes and biscuits. This is a growing platform and a solid trend in the market.”
