Formulating low-sugar foods that remain moist, palatable, and shelf-stable is a persistent challenge for food scientists, formulators, and R&D professionals. Traditional sugars like sucrose not only sweeten but also act as humectants, binding water to keep baked goods soft and snacks chewy. Replacing sugar with alternatives often leads to dryness and reduced shelf life, a

In an age where consumers are becoming increasingly health-conscious and demanding clean-label products, food manufacturers are striving to create innovative solutions to address these needs. MoistPlus® Low-Sugar Low-Carb High-Fiber Fiber syrup, also acting as a natural humectant, a single-ingredient additive derived from natural tapioca starch, emerges as a groundbreaking innovation with the potential to transform the