... of artificial substances – and front-of-pack nutritional labeling indicating high sugar content influence consumers’ perceptions of healthiness and purchase intention for food products. Design/methodology/approach An online experiment was conducted with 120 yogurt consumers in three sequential stages...

..., rheological behavior and microscopic analysis were performed during 6 months (T0, T30, T60, T90, T120, T150 and T180 days); quantification of sugars (fructose (F) and glucose (G)), moisture (M), F/G and G/M ratio only at T0. Findings All honeys showed changes during storage, and sugarcane honey stood out...

...Oluseyi Moses Ajayi; Wayne Martindale; Mark Swainson Purpose The purpose of this paper is twofold: first, it aims to investigate how salt and sugar reduction in foods due to the pressure from the emerging food regulations will affect the physico-electrical properties (PEPs) of orange juice...

... products. Each study reported adding different quantities of inulin to products (from 0.2 to 5 per cent), therefore it is not possible to conclude that adding a specific quantity of inulin to a food product will turn it into a prebiotic food. Inulin Food products Sugar Natural fibres Prebiotics...

...Carel Nicolaas Bezuidenhout; Shamim Bodhanya; Linda Brenchley Purpose Sugar from cane remains an important economic contributor in many countries. A lack of collaboration has been identified as a key problem in many of these regions. To date, few sugar researchers have exploited the valuable...