Ingredion debuts system for lower-sugar juices

07/15/2013 | FoodBusinessNews.net (free registration)

Ingredion has developed Dolcerra, a flavor and texture system for reducing the amount of sugar in juices. "This breakthrough in sugar reduction capability will allow juice producers to maintain their brand equity because they won’t be adding anything artificial to their labels when they move to a reduced-sugar formulation," said Mary Lynne Shafer, global marketing director of texture for Ingredion.

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