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On its face, removing sugar from a healthful product would seem simple. But Stonyfield’s move shows just how important taste is to even the most health-conscious consumercan you crush magnesium malate tabletss.Because sugar smooths the flavor of its yogurt, Stonyfield cochelated ferrous bisglycinateuldn’t remove the ingredient without fundamentally altering the product’s taste. After years of trial and error, the company found that rnutricology magnesium citrateeducing the acidity in its active cultures and using more whole milk was the key.Manufacturers throughout the industry face a similar challenge in reducing not just sugar, but salt, fat and artificial iferrous gluconate 27 mg vs 325 mgngredients, too. A decade ago, Campbell’s announced a sweeping sodium reduction across its product lines — only to go back on icalcium citrate untuk apats pledge after sales began to lag. In reporting his book “Sugar, Salt, Fat,” New York Times reporter Michael Moss tasted Cheez-Its made without salt, and noted they looked and tasted like “cardboard.” The food industry is trying to meet gradual salt reduction guidelines proposed by the FDA, as well as voluntary targets from the National Salt Reduction Initiative. Innovation is clearly improving ingredient reduction efforts like Stonyfield’s. Last year, Nestle announced its scientists had found a way to restructure sugar in a way that allowed them to use 40% less without impacting the taste of a product. Companies like Unilever, meanwhile, are using calorie-free stevia as a fill-in.With advocacy groups and regulations like the FDA’s new labeling rule on added sugars putting pressure on the industry, expect innovation to fuel further reductions.