The drive for more healthy meals with diminished sugar content material continues to realize momentum and whereas there are actually a number of sugar options – each pure and artificial – changing sugar in baked items and confectionery stays a little bit of a problem due to the truth that sugar does far more than simply including sweetness.
Pressure to scale back the sugar content material
Food producers proceed to face mounting stress to scale back the sugar content material in meals in an effort to curb the elevated incidence of weight problems and diabetes. This consists of the confectionery and bakery trade, which as a result of nature of a lot of its merchandise equivalent to truffles, biscuits and different indulgent snacks, shoulders a lot of the criticism for the incidence of weight-related well being points.
The problem for this, and different meals producers, is that whereas shoppers are aware of decreasing sugar consumption, they don’t seem to be ready to compromise the style expertise.
When it involves baked items, nevertheless, sugar does extra than simply present a candy kick – sugar contributes not solely to the style of meals gadgets, but additionally to different elements together with texture, bulk, mouthfeel, aroma and color.
It additionally helps to brown items rapidly and evenly as a result of it caramelises when heated. It is hygroscopic and thus, helps baked items maintain onto moisture conserving them moist and tender, stopping them from going stale as rapidly as baked items made with out sugar. Its moisture-grabbing character additionally helps to delay gluten growth and it helps with leavening of baked items by offering a construction for fuel growth within the oven, selling carry and rise in baked items.
Although there are a number of completely different sweetening choices obtainable, none style or extra importantly, behave precisely like sugar. According to Margaret Carter Chemgrit meals product gross sales supervisor, there are different points to contemplate when sugar options. With sweeteners you need to take into account whether or not they’re nutritive or non-nutritive, their comparative sweetness to sugar, ease of use, warmth stability, how the product is metabolised with different components, after style, compatibility with different sweeteners and laxative impact.
Furthermore, as a result of sugar does multiple factor, it’s unimaginable to exchange it with only one factor. Multiple components are wanted to fulfil all the opposite roles it performs. This isn’t solely due to the chemistry concerned, but additionally because of bodily portions. Many of the sugar options – be they synthetic or pure – are considerably sweeter than sugar, and are required in a lot decrease portions, which impacts the majority of merchandise.
Bulking brokers like maltodextrin can be utilized, nevertheless, if decreasing energy is what producers are after, then this isn’t perfect as maltodextrin really has the same variety of energy to sugar. Conversely, different bulking brokers which can be low in energy are costlier than components they’re changing, making them unattractive from a costing viewpoint.
A mixture of sweetening choices and thickeners could should be used in an effort to obtain a palatable final result.
This is simpler in candy baked items and has been achieved in some situations however has not been as profitable in breads.
The candy different
Sucralose has develop into a preferred alternative for sugar and is in higher demand. While worth and availability has been a difficulty, it’s now extra available. Sucralose is 600 instances sweeter than sugar and has zero energy, could be very straightforward to make use of though it performs finest in dairy merchandise in addition to in drinks and candies.
Saccharine, Sodium Cyclamate, Aspartame and Acesulfame Okay are additionally well-liked options to sugar and are utilized in many meals merchandise.
Consumers are additionally changing into smarter and savvier and are extra particular about what goes into their meals. While most sugar options are recognised as being protected, there stays some resistance to artificial sugar options with a rising demand for clear and sustainable components. This is driving the demand for pure sweeteners equivalent to monk fruit, stevia, agave nectar, date syrup and coconut palm sugar.
Taste nonetheless trumps
“While the industry is making great strides in reducing and replacing sugar in food products, in particular confectionery and baked goods, it seems that for the moment, taste and experience remain the most important issue for consumers,” says Lucinda Cordia, Chemgrit Food normal supervisor.
Chemgrit Food, a division of Chemgrit SA provides the bakery and confectionary trade with a variety of components together with a spread of sugar and sugar options. Chemgrit represents trade leaders and offers instantly with producers & suppliers each regionally and internationally.