Using e-sensory technology to optimize recipe for sugar reduced ginger breads

As part of the development of Bayn Europe AB's cloud-based platform and e-sensory tool for sugar reduction, awarded the Seal of Excellence by the EU Commission for the EU Horizon 2020 and funded by Vinnova, the sugar reduction specialist is performing research into using e-sensory technology to optimize sugar reduced recipes. Mathias Lundgren, PhD. Physical Chemistry, has worked with gingerbread cookies, mapping the aroma profile of different recipes to find ways to better mimic the original gingerbread cookie when reducing sugar in the recipe.