The drive towards healthier choices in food and beverages has become so strong that it is even relevant to treating. Taste quality is essential to confectionery, sweet bakery, ice cream and desserts, however, formulating ‘better–for–you’ sweet treats can be challenging.  Sugar is inherent to the concept of treating and is therefore a particularly important focus for ‘better–for–you’ development. In fact, research shows that 91% of consumersRead more about Cutting sugar and boosting protein in ‚better-for-you‘ sweet treats[…]