Enzymes are a sweet substitute for sugar in the bakery industry

increasing importance of health trends and healthy lifestyles in the food market and the growing demand for clean label products, trends such as reducing sugar, salt or fat have become increasingly common in many first world countries in the West. Reducing sugar in sweet bakery products is also on the agenda of producers and they are increasingly looking for ways to replace and reduce sugar. This wave of trends, although delayed, has also reached the Middle East, and manufacturers must look for appropriate solutions to respond to these trends.