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REDUCED SUGAR AND YET NATURAL: POSSIBILITIES FOR TODAY AND THE FUTURE

“In the beginning, there was aspartame, acesulfame-K, cyclamate and the polyols maltitol and sorbitol. After a multitude of controversies and digestive disturbances, the more natural steviolglycosides and the new generation of polyols such as erythritol came to the fore. But stevia did not taste very good and erythritol had disadvantages too. Meanwhile, the search for new alternatives continues and there appears to be a future for developing clever combinations. What do we know already and what can we expect to find out to help us focus our efforts and go full-out for sugar substitution?”

Charlotte Boone, Knowledge Manager, Flanders' Food   

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PRESENTATION: REDUCED SUGAR AND YET NATURAL: POSSIBILITIES FOR TODAY AND THE FUTURE

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