Insight
Asia
Food & Drink
Innovation
Source:
Sugar substitutes and
sweetener solutions
C
‘
onsumers are turning away from sugar, and natural
alternatives are in high demand. Solutions include stevia, monk
fruit, polyols, and caloric options such as honey and agave – but
there are many innovative solutions available beyond sweeteners
themselves.
Food and drink
companies have many
natural and low-calorie
avenues to explore
when it comes to sugar
reduction , without
resorting to the use of
artificial sweeteners or
alternative sugars.
According to Mintel, added sugar in food has become the
number one health concern of consumers. The drive to cut
sugar, from consumers and regulators alike, has led to a wave of
ingenious solutions from food scientists. Food and drink companies
have many natural and low-calorie avenues to explore when it
comes to sugar reduction, without resorting to the use of artificial
sweeteners or alternative sugars.
Natural solutions to cutting sugar
Nestlé researchers, for instance, say they have developed a
hollow sugar crystal that dissolves more quickly on the tongue
than regular sugar, allowing a nearly identical perception of
sweetness with up to 40% fewer calories. The company intends to
start selling confectionery with the ingredient next year, increasing
the amount gradually to prevent any sudden change in the taste
of its chocolates.
Cacao fruit pulp, which used to just be a waste by-product from
producing chocolate, also holds potential as a natural sweetening
ingredient, according to Mintel. US smoothie-maker Suavva uses
cacao pulp for its sweetness as well as its tangy flavour, and
has said it hopes other manufacturers would want to use it too.
What’s more, the FDA’s draft guidance explicitly excludes pulps
from being labelled as “added sugar”, according to Stephanie
Mattucci, Global Food Science Analyst at Mintel.
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