Preference for lower-calorie applications is now widespread, according to a new consumer survey from BioNeutra North America, a leading producer of food ingredients with a focus on oligosaccharides. This white paper provides the results of the survey and outlines how isomaltooligosaccharide (IMO), a mixture of short-chain carbohydrates with naturally digestion-resistant properties and sensory profile similar to sugar, offers natural possibilities for reducing sugar in confectionery applications.
