The drive to curb the obesity epidemic seems to have moderated approaches to sugar and fat reduction in product development. Polyols are a group of sugar-replacement ingredients with a great deal of utility in this trend. They have become widely accepted, especially in confectionery where serving sizes are smaller and sugar-free has become the norm. Ingredion’s portfolio of polyols offers a wide range of properties, which allows convenient replacement of sucrose and sweeteners in many formulations. Learn more about choosing and using polyols when you download this white paper from Ingredion.