The Food Programme cover image

Reformulation – a fix for the obesity crisis?

The Food Programme

CHAPTER

Do You Have a Control Cake?

Inuline comes from chickory and has a lot of properties that make it very useful for replacing sugar. The one with the sugar reduction is got quite large air holes where it the crumb hasn't been fully stabilized by the sugar in in the recipe, in the batter. So this doesn't make you happy, re not really. If if you were an industrial baker, you would be very disappointed with that cake because it needs to be quite uniform for consistency. For for industrial bakers, they are looking for the same cake every single time. Unthinking consumer, i would be is that as effective in prolonging shelf life as sugar would have been? So it will go mouldy

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