After fat: sugars reduction

Recently, consumers have been careful about their health and do some efforts each day and that in all countries in the world.  To respond to the demand and to the recommendations of the WHO (World Health Organization), the food industries formulate products with less sugar and fat component. In a french study, it was shown that products with less sugars are most consumed because they are considered to be "good for health".

The french company Roquette have made some efforts to reduce sugar contents. In that case, a dietary fibre is used to keep its image to do some natural products and to substitute sugars and calories.

In a french survey in 2011 among 300 people, the primary consumer criteria for buying sweet products are taste then price and finally nutritional values. Moreover than 75% of consumers identified sweet food taste with pleasure. In this same survey,the sugars-reduced products are consumed by 75% of the sample. People eat as many sugars-reduced products as standard products. But they make a link between percent of sugar and the calories (reduced-in-sugar = less caloric).

In that fact, they create a new molecule: NUTRIOSE which take the sweet taste with less calories. This molecule give an optimal quality and test and at the same time, improve the nutritional profil of less-fat products. Moreover this ingredient  is made of wheat or maize.

This molecule is so a good alternative for sugar and too much calories...