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    Sugar and fat reduction using natural flavors

    08 Jan 2019 French-headquartered flavor firm, Metarom presented its flavor modification solutions that can be used to lower the fat content of baked goods. When applied in synergy with a sweetness solution, the “active” flavors can effectively reduce the fat content of a pound cake by 50 percent and the sugar content by 30 percent, while maintaining the organoleptic properties and the sweetness of the reference product. When speaking to FoodIngredientsFirst, Vincent Pajot says: "We have just launched a range of flavors that are active and help our customers to reduce sugar or fat in their formulas and several formats. We are hoping to have more solutions for the dairy industry in 2019 and we continue to focus on salt fat and sugar reduction."
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