
Reformulation – a fix for the obesity crisis?
The Food Programme
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
00:00
Transcript
Play full episode
Remember Everything You Learn from Podcasts
Save insights instantly, chat with episodes, and build lasting knowledge - all powered by AI.