Asia Pacific Food Industry features an article about the sugar reductions challenges in their Jan/Feb 2018 issue. There are a number of challenges in sugar reduction, and there are several natural sweeteners available that manufactures within the food and beverage industry should know about, especially as consumers are becoming more aware of the health risks associated with overconsumption of sugar. In this issue, Suzanne Preddie-Atterby, Ingredient application and regulatory manager, and Srdjan Solaja, Food Engineer, both working at Bayn Europe, an independent developer of cutting edge and healthy sugar reduction solutions for the food and beverage industry, were asked to share their view on the issue and present a number of solutions.
The article highlights the importance of breaking the sugar habit but also points out that removing the sugar from food or beverages can be complicated. When changing a recipe, it is important to consider taste, texture, structure, legislation, and image. Reformulation for a sugar-like taste can involve a combination of natural sweeteners, high intensity sweeteners, caloric sugar alternatives, and modified sugars, as well as others.
“If the combination is successful, you get a great tasting product with no adverse side effects. However, it is just as easy for the opposite to occur. The resulting product may have a lingering aftertaste, lack mouthfeel, or cause gastric discomfort”, Suzanne and Srdjan explain in the article.
The article further illustrates the challenges the industry faces in reducing sugar in products and how legislation and consumer attitudes can affect new product development. Focus is on natural sweeteners being on the rise. To read the full article and to get more insight into the different options available on the market, follow this link.