Some stressed out entrepreneurs drown themselves in alcohol, my stress relieving “vice” is that nighttime bowl of ice cream. I subscribe to the theory that there’s no problem too large that sugar can't solve. But what if the problem was that sugar-loving consumers want to maintain the same taste of their indulgences but curtail their sugar consumption? For many indulgence focused CPG brands that offer sweets, sugar reduction remains a top priority. While adding sweeteners (usually the artificial ones) was typical…sucralose, erythritol, and others have been getting beat up in the court of public opinion. But the largest food company in the world, Nestle, continues to search for alternate options through food technology advancements. One recent breakthrough uses an enzymatic process to reduce intrinsic sugar in ingredients such milk by up to 30%...with a minimal impact on taste and texture.

FOLLOW ME ON MY SOCIAL MEDIA ACCOUNTS