According to an article in IFT’s journal, sugar has bypassed fat and carbs as the new “no-no” on ingredient lists. And yet, consumer still want the sweet taste which makes manufacturers look for other sweeteners to meet this demand. Food producers are exploring less refined alternative sources of sweetness such as turbinado cane sugar, sugar brown rice syrup, maple syrup, coconut sugar, date paste, and sweet potato puree.
Reducing sugar in products isn’t only about flavour challenges. Sugar also plays several functional roles such as controlling water activity, it serves as a bulking agent, provides structure in baked goods and impacts the mouthfeel.
So what’s the future of sweetness? IFT’s The New Future of Sweet gives you a glance.