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No sugar added.(development of polyol to replace sugar)

Publication: Snack Food & Wholesale Bakery
Publication Date: 01-SEP-03 		Format: Online - approximately 362 words
Delivery: Immediate Online Access

Article Excerpt
Growing public concern over the negative health aspects of sugar-based food ingredients is forcing bakers and some snack food producers to use more acceptable alternatives. One alternative that has been gaining increasing respect is a group of sugar replacers known as polyols. SPI Polyols is...

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...at the forefront of polyol development.

Ron Deis,...

NOTE: All illustrations and photos have been removed from this article.



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