“Better for you” is the over-riding trend in the sweet treats market now. With the growing trend towards ancient grains and the reduction of refined sugars to help combat obesity especially in children, alternative methods of processing have had to be introduced, especially for cakes and breads where high moisture content is retained. Without stabilisation many of these products are liable to yeast and mould growth as well as the risk of pathogenic bacteria.

Read our full article in the June 2020 issue of Food & Drink Technology magazine: here