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

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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.

Techniques making sweeteners more cost-effective

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

The many uses of fruit and vegetable powders

- Give consumers the clean label they demand with a little help.

Be wary of new natural sweeteners

- Stevia and monk fruit make progress in sugar reduction, but others have 'significant defects,' says speaker at IFT17.