date:Jan 29, 2013
The drive to curb the obesity epidemic seems to have moderated approaches to sugar and fat reduction in product development. Especially in categories where serving sizes can be large, replacement of all of the sugar and/or fat often leads to products that are not appealing to the consumer.
A much more moderate approachthe reduction of calories through partial fat replacement and a 30% to 50% reduction in sugarhas led to more consumer-acceptable products, which, like 100-calorie packs, have a be