date:Feb 28, 2019
are of the sugar content that these products contain.
Sugar reduction will be one of the major topics, not only for 2019, but also beyond. We expect to see further raw materials and ingredients to be discovered and investigated, Hoffmann explains. There is also room for developments based on using less sugar, while focusing on differing taste varieties and moving away from the classic sweet perception. We can expect varieties focusing on fresh, acidic or even bitter taste components increasing