Creating dairy foods that have a reduced sugar quotient is a rapidly changing field today, thanks to the denouement of the low-carb fad. However, although the Atkins diet may be falling by the wayside, consumers are still seeking products that offer a lowered sugar content. Trends in the dairy case and frozen dessert aisle are moving toward the "light" label, products that boast a reduced-calorie load or fat content, or products billed as the newly popular "no sugar added."
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