Sucrose, fructose, oligosaccharides and other sweeteners are critical to many functional and organoleptic properties of finished baked foods.

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The many forms of sucrose

- Sucrose is the standard sweetener to which all others are compared.

Fiber solutions reduce sugar, entice consumers

- When sugar reduction is the goal, fiber can fill holes in formulations and offer nutritional benefits.

Techniques making sweeteners more cost-effective

- Enzyme technology focuses on a ‘rare sugar’ while fermentation may increase supply of steviol glycosides.

Bittersweet cutbacks: Strategies for sugar reduction

- “Added sugar” labeling change forces bakers to find alternative methods of sugar replacement.

Clean label sweeteners ease formulating challenges

- Reducing sugars with clean label alternatives helps meet consumer demands.