An estimated 9.4% of Americans (30.3 million people of all ages) had diabetes and 33.9% of adults had pre-diabetes in 2015 according to the CDC. There is a clear need for many to cut back on sugar and refined carbohydrates. This presentation, by a lifelong bakery expert who has worked on products through the “sugar free” to the “Atkins- carb free” eras, provided interesting options to reduce the sugars and carbs in baked goods. The challenges in doing so were discussed. “Flavor and texture count.”
David F. Busken, Principal, Bakery Development Ltd. speaking on “Taking Sugar Out Baked Products” at the 2017 Sweetener Systems Conference.
