Food First Blog | Tip of the Week: 5 Better-For-You Sweet Swaps

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Tip of the Week: 5 Better-For-You Sweet Swaps
Tip of the Week: 5 Better-For-You Sweet Swaps

Reducing sugar intake is top of mind for many consumers and food producers alike. Alternative sugar ingredients should be purposeful for your baked goods and enhance the taste. In order to understand how sugar functions in sweet goods, training is essential. In AIB International's Foundations: Batter Cakes seminar, five days of baking production will sharpen your skills for manufacturing reduced sugar products. This seminar is designed for a seamless way to improve baked goods, but start now with these five ways to make better-for-you sweet swaps:










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