Reducing added sugar are key challenges for the food industry.
Roquette
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!