Addressing sugar reduction demands
Published March 18, 2026
Reducing added sugar are key challenges for the food industry.
Reducing added sugar while creating delicious, nutritious products that delight and nourish are challenges for the food industry. The situation is complex – not only is science involved but also regulatory changes, public health, consumer perceptions, and, of course, misconceptions.
We should remember that sugar reduction is now no longer a trend but an urgent official objective.
The question is: how do you achieve it?
Find out in the infographics!
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Insights
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William & YOGO BARs: Responding to the Demand for Protein-Rich Dairy Snacks
William, the entrepreneur, looks for products that support his active lifestyle and fit his nutritional priorities. YOGO BARs respond to today’s snacking trends by offering a high-protein option that promotes satiety and is also a source of fiber.
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Food
Global Dairy Congress 2026
Roquette’s Food and Nutrition team is pleased to announce that we will be attending Global Dairy Congress 2026 from June 17 to 18.