date:Feb 26, 2014
ative response it used to, in part because its seen as a natural sweetener, Ms. Dornblaser said, but consumers want to limit it for a variety of reasons.
Consumers arent afraid of sugar. They are only afraid of too much sugar, she said.
Food manufacturers will need to offer products with meaningful sugar reductions without sacrificing taste, she told attendees at the Colloquium.
The percentage of new product introductions in North America in 2013 that claimed low/no/reduced sugar was 4% to 5%