Tapping into the sugar reduction trend in baked goods with ERYSTA® Erythritol

Presented by

Janin Zippel and Juliette Maliska at Ingredion Incorporated

About this talk

Discover how to capitalise on the growing consumer demand for lower-sugar baked goods. Our sugar reduction experts will demonstrate how ERYSTA® Erythritol can help you deliver energy reduction or no added sugar claims, while still offering the sweetness and indulgent sensory experience that consumers love.
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