The many roads to sugar reduction
“Less sugar, but same taste.” It’s the challenge we hear time and time again from baked good brands. BakingBusiness recently featured Virginia Dare in an article on about how clean label, better-for-you demands are shaping the baking industry.
“The demand for products with lower sugar content will grow as this attribute moves away from trend status and toward the standard,” our Marketing & Consumer Insights Manager Philip Caputo says in the article. “Having a product with high-sugar content is becoming a barrier to entry in many application categories.”