Advertisement

Topics

Techniques for reducing sugar content in dairy products show promise

20:00 EDT 19 Aug 2018 | AAAS

(Elsevier) Dairy foods are popular among consumers, and sales gross more than $125 billion per year (IDFA, 2017). With dairy product popularity comes new demands from consumers for healthier, low-calorie products that taste the same as their higher calorie counterparts. In a report published in the Journal of Dairy Science researchers review the options available to the dairy industry to reduce sugar in products such as ice cream, yogurt, and flavored milk without sacrificing flavor.

Original Article: Techniques for reducing sugar content in dairy products show promise

NEXT ARTICLE

More From BioPortfolio on "Techniques for reducing sugar content in dairy products show promise"

Advertisement
Quick Search
Advertisement
Advertisement

 

Relevant Topics

The Top 100 Pharmaceutical Companies
Top 10 biotech and pharmaceutical companies worldwide based on market value in 2015 2015 ranking of the global top 10 biotech and pharmaceutical companies based on revenue (in billion U.S. dollars) Johnson & Johnson, U.S. 74...

Nutrition
Within medicine, nutrition (the study of food and the effect of its components on the body) has many different roles. Appropriate nutrition can help prevent certain diseases, or treat others. In critically ill patients, artificial feeding by tubes need t...