Techniques for reducing sugar content in dairy products show promise

Monday, August 20, 2018 - 09:52 in Mathematics & Economics

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. Researchers now review the options available to the dairy industry to reduce sugar in products such as ice cream, yogurt, and flavored milk without sacrificing flavor.

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