Part 6/8:
These findings are encouraging because they indicate that, at least in baked goods, reduced-sugar formulations can meet or even surpass sensory expectations.
Challenges and Limitations
Despite promising results, DouxMatok clarifies that Incredo isn't suitable for all applications—particularly liquids like juices, yogurts, or sodas. The technology is primarily targeted at pre-packaged foods and baking mixes, where the changing baking process and texture considerations are manageable. Additionally, because the restructuring alters the physical form of sugar crystals, the product isn't sold independently, making widespread adoption a gradual process.