The FOS derived from beet sugar offers a mild sweet taste.

Sometimes a combination of ingredients is necessary to create a sugar substitute.

The baking industry searches for ways to reduce sugar without sacrificing the joys of snacking.

Inulin supplier Beneo heralds study from FMCG Gurus.

Bread is the hardest to replicate when developing a gluten-free product.

Bakers replacing sugar or wheat starch with fiber must replicate the key functionality these ingredients provide. 

Addressing the textures of gluten-free baked foods largely depends on the application itself. 

Fiber can meet the needs of increasingly health conscious consumers.

Bakers can add fiber to their products to achieve a low-carb or low-sugar claim.