International Sugar Journal

Product reformulation – Can sugar be replaced in foods? [Full subscriber]

Reformulation of food products is currently seen as an easy panacea for obesity. Sugar is often singled out as a high calorie ingredient which is a justifiable for reformulation. This paper highlights the multi-functional properties of sugar and reviews how these properties may be replaced by alternative ingredients in a range of food products. There is no universal sugar replacer and each product provides challenges if sugar is replaced and/or reduced. The main issues are multiple ingredients and typically multiple additives to replace the many functions of sugar. This results in increased labelling and specific warnings about over consumption of…

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