date:Nov 30, 2018
asy application, according to Ulrick Short.
Weve had a lot of success in the past in significantly reducing sugar in standard products, it was a natural progression to introduce this technology to the gluten-free sector. To develop a product that is capable of both improving nutritionals and retaining the free-from claim is very difficult and occupies a unique position in the market. This is the key for manufacturers to stay competitive, says Emma Walker of Ulrick Short.
The 2020 sugar redu