date:Jul 04, 2013
t the sucrose or glucose content in a product should be at least 30% lower than in a comparative product. This is achievable using URC fruit ingredients, which are made using an Ultra Rapid Concentration process to concentrate the taste, texture and natural goodness of fruit into pieces, flakes and pastes for use in a wide range of applications like snack bars, baked goods, breakfast cereals, chocolate and confectionery.
Support for the glycemic index, including the benefits of a low GI diet, i