Alternative sweeteners: Finding the correct technical and nutritional balance

Successful sugar replacement requires expert technical knowledge of alterna tive sweeteners and Ingredients. However, many alternative ingredients have physiological benefits as well as a technical role. Finding the correct te chnical and nutritional balance in sugar replacement is becoming a driving force for new product development. Polyols and other speciality carbohydrat es are valuable alternatives to sugar and often fats in "better for you" pr oducts. It is anticipated that polyols and speciality carbohydrates will ha ve a significant impact upon the ability of manufacturers to produce "bette r for you" products with even higher quality taste and wider, more general appeal.