'Some ingredients can help reduce sugar, but all have benefits and drawbacks'

Philippa Knight, senior product manager at Puratos UK, looks at the challenge of – and some of the possible solutions to – sugar reduction in baked goods.

Subscribe now to read on...

Get full access to the whole site, your copies of British Baker magazine and email newsletters for just 26p a day!
If you're already a subscriber you just need to log in.

Sign up for newsletters

Not ready to subscribe? Sign up to our newsletters to get more of our exciting bakery industry news.

Want more stories like this in your inbox?

Sign up for our FREE email newsletter

My Account

Promotional Features 

Most read

Social