The debate surrounding sugar in food continues worldwide. In Europe in particular there have been clear government warnings to consumers to reduce daily intakes due to the link between sugar consumption and obesity and diabetes. Therefore, natural and healthier sweeteners are becoming an increasingly popular solution for consumers of baked goods who wish to control their sugar intake and limit their use of artificial sweeteners. Daisy Phillipson considers the role of sugar reduction and naturally derived sugar replacers on pages 18-19. Also on the subject of healthier indulgence, Keith Graham looks at the increasing popularity of confectionery that is 'better for you' on pages 12-13, discussing issues relating to the formulation and processing of confectionery that is 'less unhealthy' than the standard product or 'functional', which incorporates medication or dietary supplements that enable a positive health claim to be made.
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