Bakers Journal

Focus on fat not sugar reduction to keep customers: study

September 2, 2015
By Science Direct

Dijon, France – The biscuit industry should rather look for fat than sugar reduction, says a study out of France that found participants grew to like a 33 per cent fat-reduced biscuit but not a 28 per cent sugar-reduced biscuit after four weeks’ exposure to the products. Science Direct reports. | READ MORE

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