>The company has tested sweelin in a range of foods, achieving a 70% reduction in the sugar content of ketchup and a 50% reduction in that of chocolate, for example, without changing palatability.
Why can they not replace 100% of the sugar? For their top line advertisement, feels like there is some gotcha that prevents total sugar substitution.
Why can they not replace 100% of the sugar? For their top line advertisement, feels like there is some gotcha that prevents total sugar substitution.