Publication date: Wednesday 5 February 2025
Editorial submissions deadline: Wednesday 15 January 2025
Editorial contact: amy.north@wrbm.com
How are sugar reduction strategies impacting the baking industry? With the second raft of HFSS legislation due to be implemented in late 2025, this feature will explore what bakeries are doing to reduce the sugar content in their products and how this is being communicated to shoppers.
Key areas this article will explore include:
- What sugar reduction strategies are bakeries employing and why?
- What new products or revamped ones have been released as a result?
- What alternatives are bakers using to sugar and why? What impact does this have on the recipe and production method?
- What innovative ingredients have been released to help with this?
- What funds are available to help bakeries on their sugar reduction journey?
- How much do consumers care about sugar content in baked goods? Does this differ against age groups, eating occasions, and so on?
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