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Food Processors’ Big Challenge: Feeding America’s Sweet Tooth With Healthier Options

October 2, 2009: 09:34 AM EST
Makers of candies, cakes, ice creams, and other sweet treats are tackling a formidable challenge: finding healthier replacement ingredients for sugar and fat without sacrificing taste, texture, or consumer satisfaction. FoodProcessing.com interviewed food processors and ingredients suppliers to find out how they are handling the problem. Some ingredient solutions so far: probiotics in ice creams, whole grain cookie formulas, gum-based and other fat replacements, alternative sweeteners, and antioxidant fruits. Tricky problems linger, like “mouthfeel” and shelf life, when sugar and fat are reduced. “It remains very challenging to swap key ingredients for others with healthier benefits,” says one exec.
David Feder, "How to Build a Healthier Dessert", Food Processing.com, October 02, 2009, © Food Processing
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