date:Aug 15, 2012
es in response to the common food problem of acidity. Acidity reduces bacterial growth and is therefore important for food preservation. Food manufacturers have either to add organic acids or use a process that reduces the pH, like fermentation of yogurts. However, the downside of acidity is that consumers do not necessarily like the taste.
To counter this, manufacturers add sugar and other ingredients, but such an approach adds cost, calories, and to the number of ingredients on the label. Ano