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sugar reduction

How do different industries approach sugar reduction

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Explore how beverage, dairy, bakery, and nutraceutical companies approach sugar reduction using modern ingredients that preserve sweetness and mouthfeel.

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How do we reduce sugar without destroying taste?

How beverage brands can cut sugar while keeping sweetness

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Sugar reduction in beverages requires smart sweetener systems. Learn how to cut sugar while maintaining sweetness, mouthfeel, and consumer appeal.

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Why protein choice matters in baking

What are the best proteins for baking?

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Protein has become a core baking ingredient, not just a nutrition add-on. The right protein affects structure, moisture, flavor, and shelf life. This guide breaks down whey, casein, and plant-based proteins, explains where each works best, and shows how to increase protein in baked goods without compromising quality or scalability.

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How to choose the right protein ingredient for your formulation

How to choose the right protein ingredient for your formulation

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Choosing the right protein ingredient is no longer about nutrition alone. From solubility and taste to stability and cost, protein impacts product success at every stage. This guide breaks down how R&D and procurement teams can evaluate whey and plant-based proteins, avoid common formulation issues, and select ingredients that actually work in real-world food and beverage applications.

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How to formulate low-calorie beverages using allulose

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If you are in the beverage industry, you already know how challenging it can be to create low-calorie drinks that still feel indulgent. Consumers want sugar-like sweetness, fewer calories, and clean labels. This is exactly where allulose steps in as a game-changing sugar substitute. At 1 2 Taste, we work closely with R&D teams, procurement […]

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