Sweeteners Keeping


he popular perception of a healthy food product has changed a lot over the years. Not so long ago, supermarket aisles were full of ‘healthy’ low-fat yoghurts (often filled with sugar), or ‘healthy’ low-fat ready meals (often high in salt). Fat was demonised, while ultra-processed, high-sugar substitutes were considered nutritionally sound. Since then, nutritional wisdom has evolved – and with it, consumers’ purchasing preferences. These


T


sugar down


With growing concerns over obesity and diabetes, there has been a surge in demand for sugar reduction in food and beverages. This trend has led many to question how the food industry can address these challenges while maintaining taste and sustainability. Abi Millar speaks to experts from Tate & Lyle and BioHarvest Sciences to explore how their partnership on plant-based sweeteners is transforming sugar reduction efforts and what it means for the future of healthier, sustainable food production.


days, health-conscious consumers are far more interested in ‘natural’ produce. They also care more about cutting sugar than cutting fat. According to Mintel, the top three factors people look for in healthy food currently stand as ‘low sugar content’ (31%), ‘contributes to five-a-day’ (24%) and ‘low fat’ (24%). The latter has dipped eight percentage points since 2018, with low-fat dairy products especially experiencing a slump in sales.


Ingredients Insight / wwwIngredients Insight / www.ingredients-.ingredients-insight.cominsight.com


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Luis Echeverri Urrea/Shutterstock.com


Luis Echeverri Urrea/Shutterstock.com


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