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In the UK in specific, particularly
the sugar reduction trend is having a big impact on the chutney market.
Not exact matches
They can replace industrial sweeteners or flavourings, supporting current
sugar reduction and clean label
trends.
Sugar reduction is a big
trend in dairy at the moment, but if you reduce added
sugar it impacts taste, texture, mouthfeel, functionality, and shelf life.
In it, we have insights on the latest
trends in functional ingredients for confectionery, as well as
sugar reduction and the use of high intensity sweeteners in confectionery and bakery products.
The rising
trend of
sugar reduction and clean and clear label development is reflected in NPD demands by the exhibiting and visiting companies, that are looking for innovative ways to reduce
sugar in their products while retaining the structure, moisture, shelf life and taste of their food products.
There are several brands that are highlighting less traditional vegetables in their products (peppers, lentils, sweet potatoes, etc.), which is a
trend we expect to continue especially with the emphasis on
sugar reduction.
The conference will cover topics such as the growing
trend of premiumisation, portfolio diversification,
sugar reduction creating «better - for - you» drinks as well as other priorities which business are facing which include importing / exporting with distributors.
The conference this year will cover topics such as the growing
trend of premiumisation, portfolio diversification,
sugar reduction, creating «better - for - you» drinks as well as other priorities which businesses are facing which include importing / exporting and working with distributors.