The right balance of sweeteners key in reduced-sugar baked goodsBy Michelle SmithNewer technologies include sweetness enhancers and flavor maskers that can overcome off notes.
Bakers target sugar reductions on sweet baked goodsBy Michelle SmithAchieving lower amounts often takes various approaches to replicate the full-sugar versions.
Sodium alternatives aid in taste and functionalityBy Donna BerryIf bakers can maintain the flavors consumers know and love without them noticing the reduction, it’s a win for all.