Overcoming the Loss of of Sugar’s Functional Roles in Low Moisture Confectionery Products
Time: 4:20 pm
day: Conference Day One
Details:
- Identifying the functional roles of sugar that are challenging to replace with the current sugar replacement toolbox
- Considering consumer perception and sensory experience to ensure low-sugar snacking products meet texture expectations
- Discussing the best practices for using prebiotic fibre bulking agents to achieve a desirable texture and mouthfeel in confectionery
