Sugar reduction, putting science into practice

When reducing sugar in larger quantities, a successful approach requires that the mixture of replacers takes over the original functional role of sugar in the product.

During this lecture an explanation will be given on how:

• sugar interacts with other ingredients
• these interactions can be described through physical parameters
• these parameters can be used to calculate recipes that resemble the original product very closely

The 'sugar reduction tool' of Wageningen Food & Biobased Research enables reduction of 1-100% sugar, by generating combinations of selected sugar replacers that take over sugar's functions in the product. The tool is based on years of scientific research that has been published in renowned scientific journals.