Overcoming the challenges of sugar and fat reduction in frozen meals

摘要

As health-minded consumers become ever-more sugar aware with their food and beverage choices, an area that is coming increasingly under food re-formula-tor's spotlight is frozen desserts. Sugar reduction in frozen desserts poses a significant challenge given the end-product must maintain the illusion of indulgence, despite containing less sugar. Rudy Wouters, Head of the BENEO Technology Center, discusses the challenges of sugar replacement in frozen desserts and how using the right ingredients can allow both indulgence and sugar-reduction, even in dairy dessert applications.