Sugar versus sugar substitutes in the hospitality industry
Lifestyle Lifestyle Health-conscious sweetener optionsAs health-conscious dining continues to grow across the Middle East and globally, guests are increasingly seeking sugar alternatives. This shift is largely driven by the rising awareness of sugar-related health risks, such as obesity and diabetes, which are relevant concerns both regionally and worldwide. Consequently, many hospitality venues and individuals are now exploring a variety of sugar substitutes, including stevia, erythritol, monk fruit, and artificial sweeteners.Lifestyle The challenge of sugar substitutesOne major challenge for the hospitality industry is maintaining the flavor and quality of dishes while using sugar substitutes. This is particularly difficult for chefs and F&B managers, as sugar plays a key role in taste, texture and preservation. However, alternatives often lack these crucial properties. For example, erythritol may not caramelize like sugar, which affects the presentation of certain desserts....
