The outcome of a Swedish academic investigation shows high consumer acceptance in cookie without added sugar

A group of students at Uppsala University's Department of Food, Nutrition and Dietetics have conducted a sensory assessment on consumer acceptance of buckwheat cookies with sugar vs buckwheat cookies without added sugar. The sugar replacer solution was provided by Bayn Europe AB.A consumer test of 120 consumers showed that the acceptance of both kinds of cookies was high. The result further showed that acceptance is even higher when information is given regarding the health benefits of the cookie, rather than when no information is given. The conclusion was that as both cookies were equally