Building a better low-sugar doughnut makes the breakfast of champions even better
- Doughnuts’ high sugar content poses health risks, sparking efforts to reformulate them with reduced sugar levels.
- Reformulating doughnuts to be low in sugar involves precise adjustments to avoid compromising taste, texture and appearance.
- Alternative sweeteners like allulose, erythritol and stevia can help but lack some of sugar’s functional properties.
https://www.supplysidefbj.com/food-ingredients/building-a-better-low-sugar-doughnut-makes-the-breakfast-of-champions-even-better
