Sugar is a widely debated topic with both pros and cons. It is not only the white table sugar but also the ingredient that gives flavour, texture, air and colour to our food. Olle Lundström from OPSIS LiquidLINE spent 24 hours in Chicago searching for this common ingredient. This is his story.
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What is sugar? And why is it important to control different sugar types in the food processing industry? Let us give you our explanation.
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Sugar has long been an ingredient in our cooking. Its characteristics features have made it possible to apply sweetness in several different dishes and food products. Today, however, the sugar is not as popular as before because of today's knowledge of its negative impact on our health. Therefore, the food industry is now struggling more than ever to find the right way to meet its customers desire for less sugar in our food products.
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