News & Analysis on the Bakery and Snacks Industries
Brands that innovate reduced-sugar applications today will be well-positioned for the market landscape of tomorrow. According to a survey from BioNeutra, many confectionery consumers say they would eat more ice cream, chocolates, baked goods, or candy if there were lower-calorie versions that had a similar taste and texture. This white paper explores insights from this study and the functional benefits that make IMO a popular choice for reducing sugar and optimizing sensory experience.
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