Balancing less and more in dairy product formulationsBy Donna BerryDairy processors can promote the inherent nutrition of milk, while reducing some ingredients and boosting others.
Food industry seeing more regulations for sugarBy Ron SterkSpeakers at the International Sweetener Colloquium highlighted some challenges.
Reducing sugar in dairy alternatives 'can be complex'By Donna BerrySwapping caloric sweeteners with non-caloric ones is not always the best, depending on the application.