Sugar 2.0? From low-GI sugar to next-gen sugars deploying ‘fluffy bulk’ technology to increase sweetness perception

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Singapore-based Nutrition Innovation Group says it is in talks with seven out of 10 of the world’s leading food manufacturers interested in using its low-GI cane sugar and is working on a suite of new products that combine sugar with fibers, proteins and intense sweeteners, and create ‘airy’ structures we perceive as sweeter.

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Darcy Fray