Check out the November 2022 issue of Prepared Foods, featuring our cover story on healthy fats, the importance of sugar reduction to consumers and manufacturers, and much more.
Product launches with more than 30% fat content—such as high-fat dairy—are up, and butter sales have jumped, outpacing the growth of margarines and spreads by 360%.
Replacing sugar is more complex than simply replacing sweetness. Sugar carries flavor, enhances mouthfeel, provides bulk, is essential for browning through the Maillard reaction with amino acids, and attracts and retains moisture. In cookies and biscuits, for example, sugar interfaces with flour and fat to affect texture, firmness and spread. Without sugar, products may not crystallize properly, aerate, or set.