Sugar Reduction in Confectionery and Related Applications

  title={Sugar Reduction in Confectionery and Related Applications},
  • Published 2016
The World Health Organization (WHO) recognizes obesity as a global epidemic of public health concerns. Diet has a role on the incidence of obesity, consequently the WHO suggests among other strategies, to reduce the caloric intake arising from free sugars to below 10% of the total daily caloric intake. Sugar-reduction is therefore of interest to the food industry, in particular to markets that are traditionally based on the use of sugar, such as confectionery and market segments that use… CONTINUE READING

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