Reformulation

Consumers are now paying more attention to the ingredients and nutritional content in their products. Pic: Cargill

Sugar reduction

How low can you go? The evolution of sugar reduction

By Anthony Myers

Consumers are now paying more attention to the ingredients and nutritional content in the products they purchase and are becoming more mindful about what they put in their bodies, food experts and analysts agree, and confectionery is on the front line...

Pic: iStock/thodonal

Healy leverages cocoa shells for natural sugar reduction

By Katy Askew

Healy Group, the Ireland-based ingredient supplier, has developed a process to turn cocoa shells – an otherwise under-utilised by-product of cocoa production – into a micronised cocoa fibre that can help with sugar reduction in chocolate.

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