When we do not replace sugar with a low-calorie ingredient, the content of all ingredients increases, including the fat content. The question is that: What should be used as an alternative to sugar?

Animal-based ingredients include specific features that affect the taste and texture. There are many challenging problems for texture optimization and taste enrichment to replace animal-based ingredients with plan-based ones.

Consumers’ growing interest in ingredients and their origins affect new product purchases. However, it is difficult for manufacturers to determine how these various trends translate to the development of new products.