{"id":22932,"date":"2024-03-11T10:20:04","date_gmt":"2024-03-11T09:20:04","guid":{"rendered":"https:\/\/www.herbstreith-fox.de\/?page_id=22932"},"modified":"2024-03-20T16:27:03","modified_gmt":"2024-03-20T15:27:03","slug":"sugar-reduction-as-a-challenge-in-product-development","status":"publish","type":"page","link":"https:\/\/www.herbstreith-fox.de\/en\/applications\/sugar-reduction-as-a-challenge-in-product-development\/","title":{"rendered":"# The challenge of sugar reduction in product development"},"content":{"rendered":"\n

Gelling, thickening & stabilization with H&F Pectin<\/h2>\n\n\n\n
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Sugar holds an irresistible attraction for our palate and is a versatile foodstuff with many different uses. In food production it substantially influences the mouthfeel, consistency, viscosity, color and aroma of a product. Its conserving properties are a further plus point for the development of food products. In order to balance out all these functions in a reduced sugar product recipe, it is necessary to carefully balance the combination of ingredients.<\/p>\n\n\n\n

The popularity of reduced sugar versions is primarily influenced by the sensory qualities of the product. The more similar the mouthfeel and the taste experience is to the classic version, the more popular the product is with consumers. This means that focussing on a balanced combination of ingredients is not only of decisive importance for the sensory aspects but also for the market success of newly developed products with less sugar.<\/p>\n<\/div>\n<\/div>\n\n\n\n

Herbstreith & Fox presents customised solutions for the development of recipes with reduced sugar for use in products such as confectionery and jam. Our experienced specialists work closely with you on new developments or reformulation of existing recipes. The aim: a perfect solution for<\/p>\n\n\n\n