Table of Contents
by Judie Bizzozero
Understanding Sugar Reduction in Frozen Desserts
by Kimberly J. Decker
Takeaways for Your Business
• Sugar replacement is not a 1:1 exchange, requiring a mix of solutions to deliver taste and functionality.
• Stevia, erythritol, isomalt, sucralose, ace K, oligofructose and aspartame are potential alternatives.
• Key formulation considerations include freezing-point depression, bulking, sweetness and taste.
Cargill offers a broad portfolio of sweetness and texturing solutions for ice cream and frozen desserts. We bring together the technical experts and a reliable supply chain to help enable your success. Whether your goal is to develop a new product to meet increasing consumer demand for label-friendly ingredients, reduce sugar or simply improve texture in existing products, we are here to help deliver solutions!
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