The drive towards healthier choices in food and beverages has become so strong that it is even relevant to treating. Taste quality is essential to confectionery, sweet bakery, ice cream and desserts, however, formulating ‘better–for–you’ sweet treats can be challenging.
Sugar is inherent to the concept of treating and is therefore a particularly important focus for ‘better–for–you’ development. In fact, research shows that 91% of consumers are at least a little influenced by sugar reduction claims. There have been winners and losers in reduced sugar treats, however, and there is no surefire route to success. Strategies vary and include
Sugar is inherent to the concept of treating and is therefore a particularly important focus for ‘better–for–you’ development. In fact, research shows that 91% of consumers are at least a little influenced by sugar reduction claims. There have been winners and losers in reduced sugar treats, however, and there is no surefire route to success. Strategies vary and include
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