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Even but five years ago, it was unthinkable that an ingredient as regular and ubiquitous as sugar would catapult into a massive global controversy. Consumers want less of it, and governments want to tax what’s left – and this is a huge challenge for F&B manufacturers. FOODStuff SA editor, Brenda Neall, explores sugar reduction and Doehler's options with its South African GM, Kieran Quinn.