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    Flavor strategies for sugar reduction

    31 Jul 2018 Sugar reduction is also an area for Sensient that cannot be ignored. FoodIngredientsFirst spoke with Keerthana Perumbala, from Sensient during IFT in Chicago. “It comes as no surprise that sugar is a highly controversial ingredient. There are so many projects that seek to reduce sugar, government strategies and new regulations about how much sugar a product should contain, as the world tries to reduce obesity and other weight-related health problems.” At the Sensient stand, Perumbala discussed sugar reduction comparison between a full-sugared cookie and a cookie that contained 30 percent less sugar, to see how they compared. “Consumers don’t want to sacrifice on taste – so we wanted to display this side by side comparison and see what the reaction was,” she adds.
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