Sugar reduction is becoming crucial for consumers focused on weight management, while the plant-based food market, especially dairy alternatives, is expected to reach USD 43.6 billion by 2028. However, combining sugar reduction with plant-based dairy poses unique challenges. Prepared Foods reached out to food scientist, author, and industry expert Rachel Zemse, owner of the Food Science and Development Consultancy, a la carte connections. She shared her insight into the best sweeteners to turn to when developing plant-based milk, yogurt, and ice cream. 

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