Food reformulation, the process of redesigning processed food products to make them
healthier, is considered a crucial step in the fight against noncommunicable diseases. The …

In light of the growing interest in products with reduced sugar content, there is a need to
consider reducing the natural sugar concentration in juices while preserving the initial …

Growing demand for the tasty and healthy food has driven the development of low-calorie
sweeteners, sweet taste modulators, and bitter masking compounds originated from natural …

The current levels of added sugars in processed foods impact dental health and contribute
to a range of chronic non-communicable diseases, such as overweight, obesity, metabolic …

Featured Application This work can be used for the development of sweet-tasting syrups rich
in fructooligosaccharides by taking advantage of yacon agri-food by-products. Abstract …

Background/Objectives: Low-and no-calorie sweeteners (LNCSs) provide sweetness in food
applications that are suggested to support consumers' reduced consumption of caloric …

The success of plant-based beverages hinges not only on their inherent properties but also
on an understanding of consumer behavior. Factors such as health conditions, sustainability …

This study aimed to estimate the quantity and trends of salt intake from industrial fermented
dairy products, develop strategies to reduce salt content, and inform policymakers on …

In this study, it was aimed to investigate the effect of using the carob, carrot and orange pulp
powders, which are food industry waste rich in dietary fiber and other functional …

Introduction: The use of sweeteners has increased greatly in recent decades due to
concerns about the negative effects of excessive sugar consumption, associated with …