Israel-based Resugar has introduced a sugar-based approach to sugar reduction, claiming that its solution can remove up to 70% of sugar in applications without impacting the taste or functionality of the final product.On the show floor of Food Ingredients Europe (FiE), which took place November 19–21 in Frankfurt, Germany, Nutrition Insight spoke with Michael Zviely, PhD, senior vice president for R&D at Resugar, about how the company is leading the charge in lower-sugar solutions over no-sugar products.
