date:Nov 16, 2018
nd food techniques that created more complex, full bodied or impactful tastes: flavors so good, that the reduced sweetness wasnt missed.
We started this sweet culinary approach project about two years ago, where the idea was to work with chefs to see what they could do to make low sugar products that taste great, Andrew Daniher, Head of the Explore platform at Givaudan explains. They were not allowed to use high-intensity sweeteners or honey to make it sweeter. It was about discovering what the