Less sugar, more ice cream? US review explores ways to reduce sugar in dairy
A new report by North Carolina State University (NC State) and the US National Dairy Council (NDC) is reviewing the options available to the dairy industry to reduce sugar in dairy products. Published in the Journal of Dairy Science, the review focuses on reducing sugar in products such as ice cream, yogurt and flavored milk without sacrificing taste.
The dilemma of how to reduce sugar content without sacrificing flavor and negatively affecting product sales is challenging, as sugar plays an important role in dairy foods, not only in flavor, but also in texture, color and viscosity. Replacing sugar can have negative effects, making substitution inherently difficult, Food Ingredients First reports.
Related news
Alimentaria & Hostelco: sustainability and responsible production in the spotlight
Food and hospitality trade fair Alimentaria & Hostelco took place…
Read more >MDOSZ: The SMART PLATE® for children is ready
The National Association of Hungarian Dietitians (MDOSZ) has issued a…
Read more >Companies don’t really spend much on corporate health
Róbert Lancz and János Kóka, the presidents of the board…
Read more >Related news
Tetra Pak has announced that Alex Henriksen will be the managing director of the Eastern European region
Tetra Pak, one of the world’s leading food processing and…
Read more >Coca-Cola Hungary has developed new educational modules on waste circulation
After the online curriculum on the basics of the circular…
Read more >Auchan has appointed a new product director
From July 1, László Varga will perform the duties of…
Read more >