Food and confectionery technologists moderate their approaches to sugar and fat reduction.
“Everything in moderation” seems to be the latest mantra for dealing with the obesity epidemic as well as product development. As such, food and confectionery technologists also have moderated their approaches to sugar and fat reduction.
This approach takes on even greater weight when working with categories that have large serving sizes, whereby replacement of all of the sugar and/or fat often leads to products that no longer appeal to consumers.