Sugar Reduction for Healthy Food Choices : The why and the how !

1. White Paper June 2020 | Sugar Reduction for Healthy Food Choices: The Why and The How !

2. CONTENTS 1 IMPORTANCE OF SUGAR REDUCTION 4 TYPE 2 DIABETES 5 WEIGHT MANAGEMENT 6 ORAL / GUM HEALTH 6 CONCLUSION APPLICATION APPROACH: SUGAR REDUCTION IN FOOD & BEVERAGES 9 ALTERNATIVE SWEETENER: KEY FACTORS AND DRIVER FOR SELECTION 10 SOLUBLE DIETARY FIBER SHORT CHAIN FRUCTO-OLIGOSACHARIDE: ® FOSSENCE AS ALTERNATIVE SWEETENER 12 POLYOLS AS ALTERNATIVE SWEETENERS: PROPERTIES AND SELECTION 13 SWEETNESS MANAGEMENT: MAKING THE RIGHT BLEND 14 APPLICATION APPROACH: BAKERY 16 APPLICATION APPROACH: DAIRY & BEVERAGES 17 APPLICATION APPROACH: CEREALS & NUTRIBAR 18 APPLICATION APPROACH: CONFECTIONARY & INDIAN SWEET 19 20 SUMMARY 21 RELATED REFERENCES

3. INTRODUCTION India, as well as several other developing countries, are witnessing a double burden of disease encompassing diseases due to nutrient deficiencies on one hand and the non-communicable diseases (NCDs - as obesity, diabetes, hypertension, cardiovascular diseases, etc.) on the other, particularly due to over nutrient. Calorie rich diets with high sugar content are being associated with the increased prevalence of NCDs among populations across socio-economic strata. The food choices in the Indian Subcontinent and surrounding regions are majorly carbohydrate-rich diets (with inadequate complex carbohydrates/dietary fiber), resulting in an increased risk of diet-related NCDs. A low-calorie diet with a balanced nutrient intake has already been shown to be effective in the management of weight gain/obesity and a better blood glucose control. The importance of our lifestyle thus becoming an essential factor in our overall health and wellness. Sedentary Lifestyle Change of diet & food habit Diabetes Obesity Cardiovascular disorder Figure 1: Lifestyle and metabolic risk factors Figure 2: Impact of imbalanced nutrition vis-à-vis calorie intake Page 1

4. Individuals are putting in efforts to follow healthy lifestyles and dietary patterns; however, these fail to be sustainable in the long run. Limitation or absence of sugar in foods becomes impractical to individuals, as they make the taste of foods unacceptable, thus challenging the “healthy dietary intake patterns”. As a solution, alternate sweeteners are safe alternatives to sugar being added in the foods and their applications, helping to reduce the overall calorie content of the foods and maintaining the taste of food. However, one should remember that sweeteners only restrict the energy content derived from sugar of the food. If the same energy is obtained from other food sources, the diet modification to reduce overall reduced calorie intake goes in vain. Hence balanced nutrition is essential, and without compromising both ‘under’ and ‘over’ nourishment, alternate sweeteners are becoming the healthy alternative. In a global scenario, as well as in the Indian context, significant problems arise due to this imbalanced nutrition. Page 2

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6. TYPE 2 DIABETES Diabetes, which affects around 82 million people American Diabetes Association in its in South East Asia, has presented itself as a new position statement in 2013 and medical epidemic. International Diabetes Federation (2019) care standard for diabetes 2018 observed indicates India as the diabetes capital of the world, that alternate sweeteners have the with about 75 million diabetes population. potential to reduce overall calorie and Diabetes is characterised by high blood glucose carbohydrate consumption if used as a levels due to the inability of the body to either replacement of sugar without increasing produce insulin or use it efficiently, or both, with a energy intake from other sources. The third type that occurs during pregnancy association also found that replacement of (gestational diabetes). In all these three types of sugar in beverages may help in reducing diabetes, proper management of blood glucose is calorie intake. British Dietetic Association extremely important, and one that is primarily with in their position statement agrees that well-timed and quantified intakes. alternate sweeteners may be useful in dietary approaches to manage diabetes. The safety of alternate sweeteners has been Multiple studies indicate that alternate studied in healthy individuals and people living with sweeteners may have a beneficial effect diabetes. Evidence shows no increase in on postprandial glucose and insulin in glycaemia or insulin levels with the use of alternate healthy individuals and people with sweeteners. Alternate sweeteners by individuals diabetes. thus become a useful means to manage sugar and its subsequent calorie intake, helping these health-conscious individuals achieving a sustainable dietary regimen. Alternate sweeteners help to provide individuals with diverse sweet food options without compromising on their health. Page 4

7. WEIGHT MANAGEMENT The prevalence of overweight and obesity has increased exponentially in the past few decades. In India, obesity affects around 135 million people, posing a huge financial burden on individuals and the nation’s economy. Overweight/obesity is the primary cause of diet-related NCDs diseases like diabetes and cardiovascular disease. Thus, efforts to decrease the velocity of weight gain among individuals are warranted. Consumption of sweeteners has also been investigated for change in hunger, appetite, and sweetness. In 2014, a consensus was reported that alternate sweeteners do not increase appetite and have no discernible effect on satiety, alternate sweeteners help to reduce energy when used in place of higher energy ingredients, and that alternate sweeteners can enhance weight loss under real-life conditions when used as part of a behavioural weight loss programme. Weight management or its reduction of weight is a multifaceted process that requires balanced nutritional diet, increased energy expenditure with physical activity, combined with a programmed well-calculated decrease of calorie intake based on the current weight status and the desired weight reduction. Recently questions have been raised about the effect of alternate sweeteners on gut microbiota, based on animal studies. So far; few have been linked to change in gut microbiota; however, long-term human studies are required to substantiate the claims. Artificial sweeteners have shown some shifts in the populations of gut microbiota; yet, the effects have not been completely elucidated and need to be further investigated. Managing the weight gain by reducing the energy intake through non-nutritive sweeteners is a promising strategy in recent times. Human intervention studies have shown a neutral or beneficial effect of sweeteners on weight management. In various studies, where alternate sweeteners are compared to sugar or where alternate sweeteners are used as a part of a comprehensive weight loss program, alternate sweeteners are found to be effective in weight management. Replacing regular sugar with alternate sweeteners alone may not reduce weight, but will certainly help in reducing the intake of calories. These sugar alternatives have become popular among health enthusiasts as they can provide options for sweet consumption with lower calories. Conclusively, the addition of alternate sweeteners in foods/food applications would support in reducing the calorie content in that product. Page 5

8. ORAL/GUM HEALTH According to the World Health Organisation, dental EFSA opines that sweeteners maintain tooth caries affects a significant population of the world. mineralisation by decreasing tooth Tooth decay or cavities are caused by acid 4 demineralisation . Canadian Dental produced by bacteria by fermenting sugars in the Association recommends replacing sugars mouth. Oral bacteria cannot metabolise sweeteners; with sugar substitutes. The view is supported 1 hence they do not cause any dental caries . by researchers also indicating “sweeteners have dental benefits when used in food, beverages, toothpaste, and medications, provided other constituents are also non- cariogenic and non-erosive.” CONCLUSION Alternate sweeteners are a safe alternative to free sugar when someone is trying to limit their daily calorie consumption. Sweeteners have become a successful lifestyle modification for many health enthusiasts who desire to decrease their sugar consumption (thus calorie also) without compromising on taste. There are several myths in the consumer’s mind but without scientific validation. Some are mentioned in the table below. Table 1: Some myths and facts MYTH FACT Not true. They actually reduce calorie load caused by sugar Unhealthy False. Some of them are 100-600 times sweeter than sugar Not sweet Sugar reduction will make my product taste/feel/look less appealing Sensory profile can be maintained or even improved by understanding the application-specific requirements False. They can be used in any formulation and wider options and combinations are possible as desired Not possible to add in all foods/beverages False. Also need to maintain a healthy lifestyle Increase craving, weight gain Some may have some bitter after taste but that can be masked After taste Page 6

9. The main aim of sweeteners usage is maintaining the palatability and acceptance of the food and reducing the calorie intake at the same time. One teaspoon of sugar contains approx. 16 kilocalories of energy, which means every replaced one teaspoon sugar will save this additional intake. Sugar- sweetened beverages like soft drinks or lemonade have sugar as the primary source of calories, therefore, replacing sugar with sweeteners in such products may help to reduce the calorie intake. Food products like ice cream and puddings contain other sources of calories; therefore, replacing sugar with sweeteners only help in reducing the calories provided by the sugar. Remaining ingredients will still add to the total calorie intake. Thus it is vital to keep a note of the portion size of the product intake, to track the total calorie intake. People often assume that replacing regular sugar with the sweeteners has made their daily food healthy diet. It is essential to understand that sweeteners are only a part of a healthy diet. A healthy diet is a mix of multiple food items with overall calorie consumption. For example, using sweeteners instead of sugar in sweet desserts will help in reducing the calorie contribution of sugar in the dessert. However, other ingredients of the products (such as semolina/wheat flour, shortening/ghee) will still add up to the products calorie content. Therefore, it is advisable not to depend solely on sweeteners in lifestyle modification but to use them in conjunction with monitoring the portion size of the intakes as well as combining the healthy regimen with other habits such as an active lifestyle. Page 7

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11. APPLICATION APPROACH: SUGAR REDUCTION IN FOOD & BEVERAGES As we all know, sugar gives sweetness. It is a cookies or cake, which ultimately provide texture natural sweetener, which improves the palatability and volume to the product. Sugar’s melting of food product and making it tastier. Apart from characteristics and crystallisation offer different the taste enhancement, it also provides certain attributes to confectionary. It can act as a functional aspects to the product. Sugar gives preservative or give body to beverages like dairy characteristics flavour when it is processed: like drinks. So when we are selecting an alternate caramelisation, or it reacts with protein, called sweetener; apart from sweetness, we have to Maillard reaction to give unique brown colour with keep the other functions of sugar in food products flavour. Sugar assists in cream formation with in mind. butter or with fat, required for bakery application in Page 9

12. ALTERNATIVE SWEETENER: KEY FACTORS AND DRIVER FOR SELECTION There are different factors involved in selecting the right alternate sweetener. For the consumer, health & nutrition factors like calorie or glycemic index drive purchase trend. Cost consideration is always important, especially how much costlier it is, relative to sugar. For the food formulator, physical attributes and functionalities of sugar; such as its closeness to sugar in terms of solubility, colour, stability are critical. Other than its sweetness, the application-specific aspects for different product categories are also important criteria when selecting an alternate sugar. And ultimately, how the consumer perceives products, drive the success of the products. In terms of properties, sugar and sugar alternatives have unique characteristics in terms of sweetness profile. For sugar family ingredients like sucrose, fructose, glucose and high fructose corn syrup, the sweetness onset is rapid, of short duration and is clean in taste. On the other hand, popular sugar alternative- the polyols have intermediate sweetness onset with closer to clean taste (Table 2). Table 2: Common sugar alternatives and their sweetness profile Example Sweetener Type Sweetness Profile • Sucrose • Fructose • Dextrose • High fructose corn syrup • Rapid sweetness onset • Short duration • Clean taste Sugar Family • Xylitol • Maltitol • Sorbitol • Erythritol • Intermediate sweetness onset • Short duration • Close to clean taste Polyol • Variable Sweetness onset • Long duration • Off taste (bitter/chemical) Note • Sucralose • Aspartame • Acesulfame Potassium • Neotame • Stevia High-Intensity Sweetener • Intermediate sweetness onset • Short duration • Clean taste • Short-chain Fructo-oligosachharide (scFOS) Soluble Dietary Fiber Page 10

13. However, for high-intensity sweetener, sweetness onset is variable. It can be intense, long duration and generally associated with an off-note like bitterness or chemical note (Table 3). Table 3: Off-notes like bitterness, chemical and metallic taste of different alternative sweeteners. Adapted from Tan, V W K et al. Food Research International 121 (2019) 39-47 Area under the curve (AUC) of sweeteners for all attributes. Bitterness Metallic taste Sweetener Sweetness Chemical taste Acesulfame-K Allulose Aspartame Dextrose Erythritol Fructose Luo Han Guo MaltitoI Mannitol Mixture Palatinose Sorbitol Stevia (RebA) Sucralose Sucrose Xylitol 20.4* 20.3* 33.8* 23.8* 21.1* 23.3* 22.9 24.1 22.0 25.1 25.4 19.2* 21.6* 37.7* 28.2 25.4 20.3* 10.9* 5.9 2.4 1.3 2.0 12.6* 0.3 1.0 0.7 0.9 4.3 12.4* 3.8 0.2 0.7 5.3* 3.3* 3.4 3.5* 2.1 3.0 10.8* 2.2 3.4 1.9 2.3 5.8* 9.5* 5.1 1.3 1.3 11.4* 10.5 14.4* 6.5 11.1 7.5 20.7* 6.4 9.7 5.5 6.4 12.8* 22.7* 12.1* 4.3 6.1 a a 1:1 Sucrose-allulose mixture (weight basis). Now if we look at the sugar alternatives like polyols or high-intensity sweeteners, then apart from the sweetness, other important criteria of selection that come in are energy value, Glycemic index etc. For example, polyols like maltitol have intermediate Glycemic index, whereas erythritol or sorbitol has a lower glycemic index. All polyols provide 'bulk' in products. While selecting a high-intensity sweetener, the consumer prefers 'natural', and some of the examples for natural high-intensity sweeteners are stevia or monk fruit extract. For polyols, unlike high-intensity sweeteners, the sweetness profile is closer to sugar while the intensity of sweetness varies depending on the ingredient. As shown here for the erythritol and sugar, the sweetness profiles of high-intensity sweeteners are generally associated with variable onset and stay for a longer time on the tongue. In comparison with sugar, they differ substantially, and are associated with an off-note. Page 11

14. SOLUBLE DIETARY FIBER SHORT CHAIN FRUCTO-OLIGOSACHARIDE: FOSSENCE AS ALTERNATIVE SWEETENER ® ® Table 4: Properties of FOSSENCE and Sugar Soluble dietary fibers like short-chain Fructo-oligosaccharides- or FOSSENCE has intermediate sweetness onset and short duration like sugar. The taste is also clean, like sugar. As shown in Table 4, the physical properties like providing bulk or in-terms of function it is very similar to sugar. The sweetness profile of FOSSENCE is very similar to sugar without and after taste. However, the sweetness intensity is ~40% ® Functional Properties Sugar ® FOSSENCE (scFOS) Chemical Structure Sweetness Function (Like Sugar) Calorific value Fiber content Glycemic Index Provide Bulk Natural GFn (2 < n < 4) ~40% of Sugar Yes 1.5-2.0 kcal/gm 95 ~0 Yes Yes GFn (n=1) 100% Yes 4.0 kcal/gm 0 60 Yes Yes ® Page 12

15. POLYOLS AS ALTERNATIVE SWEETENERS: PROPERTIES AND SELECTION The next question that comes for the food formulator after sweetness balance is the right bulk selection. Glycemic index and sweetness intensity can be the primary guide towards selection or polyols or soluble dietary fiber. As shown in Figure 3, polyols with similar sweetness index with sugar like xylitol or maltitol can be preferred. However, many polyols show negative heat of solutions, which gives cooling effect. In term of cooling effect, polyol like erythritol or xylitol gives more cooling effect. Hence these may not be suitable for application for bakery or chocolate etc. However, erythritol/xylitol can be a good choice for chewing gum or beverages application. The major advantage of incorporating soluble dietary fiber like FOSSENCE as sugar alternative is that it gives very similar heat of solution like sugar as its molecular structure very similar to sucrose and it is natural. ® Preferred 1.2 -40 1 Relative Sweetness Calories per gram 0.8 0.6 Preferred for Bakery or Confectinary 20 0.4 0.2 0 Sorbitol Sorbitol Xylitol Maltitol Erythritol Mannitol Isomalt Lactitol Erythritol Xylitol Mannitol Lactitol Isomalt Maltitol Sucrose Sucrose Sweetness Index Heat of Solution Figure 3: Sweetness index of polyols with sugar Figure 4: Heat of solution for the polyols in comparison to sugar So up to now, we understand the criteria for selecting alternate sweetener based on sweetness profile and properties like the glycemic index or other physical properties. Let us focus on a specific application approach for a different category - like bakery, dairy & beverages, cereals & nutribar, confectionaries & Indian Sweets. Page 13

16. SWEETNESS MANAGEMENT: MAKING THE RIGHT BLEND The challenge that comes up is, how we can manage the sweetness profile effectively? As mentioned polyols or dietary fiber have a similar profile like sugar lower intensity and intensity may need to increase. That can be done by incorporating high-intensity sweetener like sucralose. However, since high profile also needs to push towards sugar. This can be achieved effectively by making the right blend. A right blend of polyols or soluble ® dietary fiber FOSSENCE can produce very similar taste profile as sugar. The right balance of high-intensity ® sweetener with soluble dietary fiber like FOSSENCE or polyol can make right sweetness intensity. These give a unique opportunity for food formulator to incorporate soluble dietary fiber or polyol in their food product without compromising on taste. Sweetness profile can be manipulated very close to sugar, as shown in Figure 5 & 6 with the right choice of blends. High Intensity Sweetener Arbitrary Intensity Sugar Polyol Soluble Dietary Fiber Figure 5: Sweetness profile of polyol, soluble dietary fiber, and high-intensity sweetener compare to sugar High Intensity Sweetener Arbitrary Intensity Sugar Right Blend Polyol Soluble Dietary Fiber Figure 6: Making right blend: Sugar sweetness profile matching with Soluble dietary fiber (FOSSENCE ) / Polyol and high-intensity sweetener ® Page 14

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18. APPLICATION APPROACH: BAKERY not increase linearly, and other off-notes get more prominent. So when sucralose is used the threshold could be 200 to 300 ppm, and it provides 12-15% of sugar sweetness. Now to match bulk as well as sweetness, maltitol can be used. However, when we use maltitol and a high-intensity sweetener, the sweetness can be addressed but the cookies structure become brittle, and there is a problem with browning or flavour as it does not contribute with Maillard reaction. In Bakery, apart from imparting sweetness, sugar plays a different role in different products. It gives texture and crust colour in cookies or cakes and acts as a creaming agent. It acts as food for yeast in bread. When a high-intensity sweetener used, it can provide sweetness, but cannot make up the bulk. Here the bulk can be managed by polyols or soluble dietary fiber FOSSENCE . ® Let's illustrate this with an example. Here we have taken one high sugar content product, cookies as a test case. In cookies apart from bulk ingredient flour or Fat, Sugar constitutes about 25% of the bulk. So, when a high-intensity sweetener is used, 25% of the bulk needs to be managed without altering the taste and texture (Figure 7). Moreover, bulk also directly relates to other functional attributes of products. ® Here FOSSENCE can be very effective. The right blend of polyols/FOSSENCE with a high- intensity sweetener can make a better texture for cookies, as well as give appropriate browning and flavour. Moreover, FOSSENCE can mask the ‘off-notes’ of the high-intensity sweetener. As shown in Figure 8 the right blend of FOSSENCE /Polyol with high- intensity sweetener can effectively address all three aspects required for sugar-free or sugar-reduced bakery product development. ® ® ® By using high-intensity sweetener like sucralose or stevia, we can replace the sugar sweetness aspects. However, these alternate sweeteners have a saturation level beyond that. The sweetness does High Intensity Sweetener Sugar Control Make up Bulk Function Sweetness Match 100 25 Sugar Equivalent (gm) ® FOSSENCE 25 % Maltitol 75 Maltitol Others Sugar Fat Flour 50 Sugar 12.5 25 Sucralose (200ppm) Sucralose (200ppm) 0 Control Test Balancing Bulk reduction and Function Sweetness Management Figure 8: The right blend of Polyol/FOSSENCE with high-intensity sweetener provides all three aspects – sweetness, bulk and sugar functions ® Figure 7: Bulk adjustment for cookies- where ~25% sugar used Page 16

19. APPLICATION APPROACH: DAIRY & BEVERAGES In the dairy & beverages category, generally, the sugar content is ~ 7-12%, and in this case, the sugar not only provides taste but also gives mouthfeel and stability to the product. Here the sweetness can be managed, but with a high-intensity sweetener, however reduction in the total solid content will make the product texture different. Polyol or fiber can be used here to improve solid content as well as optimum sweetness. Inert bulk like maltodextrin also can be useful. ® When FOSSENCE is incorporated, we have observed several benefits with the products like – it gives a better taste profile and texture consistency. As FOSSENCE has high solubility, it makes it easier to incorporate in the existing process. Furthermore, FOS interacts with gum synergistically to give better mouthfeel and body to dairy & beverages. ® In the sensory evaluation of certain flavoured milk is shown in Figure 10 – where one can notice that FOS added beverages give similar or better taste profile than control in most of the parameters. Test product with 6% FOS (reduced sugar) is compared with a control sugar added product. Figure 9: Advantage of FOSSENCE in dairy & beverages ® Figure 10: Sensory analysis of Flavored milk Color 8.00 ® FOSSENCE added product shown 7.00 6.00 Better Mouthfeel Overall Flavor 5.00 4.00 Taste Profile 3.00 2.00 Texture Consistency Aroma Mouthfeel Ease in Process as FOS is soluble Synergistic interaction with Gum FOS (6%) Control Page 17 Taste

20. APPLICATION APPROACH: CEREALS & NUTRIBAR The sensory analysis of Nutribar is shown in Figure 12 – where you can notice that nutribar with FOSSENCE and Polyols gave better softness and texture over control. Sensory analysis has been done with a panel comprising of 10 semi-trained members. Test product with FOSSENCE /Polyols (no added sugar) is compared to standard marketed products. In a category like Cereals & Nutribar, sugar and sugar family compounds are generally used such as honey or invert syrup. Here, the sugar percentage can range from 15-40% depending on the products, where sugar also acts as a binder and provides the right texture. ® ® While using high-intensity sweetener, we have to keep in mind how to address those desired functions of bulk. As discussed in earlier categories, polyols can be used along with a high- intensity sweetener. However, only polyols with a sweetener do not provide the right texture for nutribar or muesli. Polyol-added nutribar can be brittle. To achieve an optimum moisture range, a humectant similar to glycerol needs to be added to get the right texture. Figure 11: Advantage of FOSSENCE in cereals & nutribar ® ® FOSSENCE syrup can be used with Polyol Does not crystallize Prevent crystallization Hold moisture Binding agent ® We have used FOSSENCE and Polyols as blends to completely replace sugar from cereal products like muesli, coated corn cereals or nutribars, and found that it provides the right binding and soft texture. Moreover, as FOSSENCE does not crystallise easily, and stays as syrup form, it gives better binding and a soft texture over a long period of time on the shelf. Figure 12: Sensory analysis of Nutribar Appearance 8.00 7.00 Overall Acceptance 6.00 Aroma 5.00 4.00 ® 3.00 Texture Taste Nutribar-FOS Nutribar-Control Softness Page 18

21. APPLICATION APPROACH: CONFECTIONARY & INDIAN SWEET Confectionaries and Indian Sweets are the categories where a significant portion of the product bulk comes from sugar. The sugar content may vary from 25 to 80 %. In some Indian sweets, sugar syrup also used. In such cases, sugar plays the role of giving texture and providing stability for the product. We have developed different products in this category and found that a Polyol/FOSSENCE blend gives a softer bite in sweet or improved sweetness likability. It also provides softer gummies or chocolate with better texture. ® The sensory analysis of chocolates shown in Figure 14 – with different FOSSENCE content. We found that 10% FOS can give an optimum sensory profile to chocolate when it is used with polyol or in reduced-sugar products. Test product with FOSSENCE / Sugar (reduced sugar) is compared with control sugar chocolate. ® When a high-intensity sweetener is used, it cannot be simply used to replace sugar completely because of saturation, as mentioned in the bakery category earlier. While a significant portion of the sweetness can be made up with a high-intensity sweetener, and polyols can be used with it to provide the rest of the sweetness; to achieve the appropriate texture FOSSENCE can be used along with suitable polyols. ® ® Figure 14: Sensory analysis of chocolate Sweetness Figure 13: Advantage of FOSSENCE in confectionary & Indian sweet ® 8.00 ® FOSSENCE added product shown 6.00 Better texture Improved taste in chocolate 4.00 Texture Overall Smoother bite in sweet Softness of gummies Control 5% FOS 10% FOS 15% FOS Improved sweetness likability Better outer surface Taste Page 19

22. SUMMARY To summarise, for selecting an alternate sweetener, the first step is to select the right ingredients which provide the required sweetness profile. Here we have to be careful with the sweetness saturation or off-notes like bitter or chemicals notes, especially if we are planning to use a high-intensity sweetener. The next step is to match the bulk, which will be compatible with the product matrix as well as the high-intensity sweetener. Finally, the last but important step will be to match the functional aspects of sugar. The right kind of blend of alternate sweetener along with soluble fiber like FOSSENCE can address most of the aspects of the functional attributes of sugar like caramelisation, Maillard reaction, texture or binding property if we choose the right blend for an application category. For the different application-specific approaches or sugar-reduced product development, you can reach us. We will able to provide you assistance from concept to prototyping to product development and also for deploying in the market with our technical, NPD, claim and regulatory support teams. ® Page 20

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