Using an enzymatic process, it reduces intrinsic sugar in ingredients such as malt, milk, and fruit juices by up to 30 per cent, with a minimal impact on taste and texture. The sugar-reduced ingredients are then used in recipes for various products. There is no need to add sweeteners or bulking agents to replace the volume of the eliminated sugar.
When the patented sugar reduction method is applied to milk-based products, it also increases prebiotic fibres. First clinical studies have shown that these fibres can support the growth of multiple types of beneficial bacteria leading to a favourable microbiome composition in healthy adults.
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