SWEETENER SOLUTIONS
therefore needed to explore various sugar alternatives which are able to provide the sweetness consumers desire without the adverse health effects associated with sugar. Consider carob So, sugar has become an ingredient that consumers love to hate and the creation of reduced or no-sugar confectionery that doesn’t impact palate appeal or consumer health continues to be top of mind for confectionery manufacturers today. According to Innova Market Insights ‘Consumers expect sugar-reduced products to maintain the sensory properties of sugar, such as sweetness, mouthfeel, and texture, with fewer calories and less sugar.’ Consumer focus is also on ‘natural’ solutions, so there is a growing need for sugar alternatives that don’t add label complexity. “We are nearly one-quarter of the way through the 21st century and food technologists are still grappling with the simultaneous challenges of lowering formulation sugar content and cleaning up labels – while making foods more appealing than the competition,” says Udi Alroy, CEO and Co-Founder of CarobWay. “A key challenge for confectionery producers is still on how to eliminate sugar-replacer aftertaste, replacing ingredients one-to-one while managing costs.
“In seeking natural sweetening solutions, 22 Kennedy’s Confection April 2024
We are nearly one-quarter of the way through the 21st century and food technologists are still grappling with the simultaneous challenges of lowering formulation sugar content and cleaning up labels.”
we need to take a much more natural approach – using pure sources, chemical-free production and reduced processing,” he says. One example of just such a solution is CarobWay, a natural sugar-replacement solution derived from carob. This single ingredient is said to be able to replace sugar as nearly a one-to-one drop-in flavour enhancer. “CarobWay is a flavourful clean- label sweetener, without the bitterness or aftertaste that other sugar replacers have,” explains Udi. “The versatility of this syrup – which adds notes of caramel and vanilla – makes CarobWay appealing for a broad range of confectionery applications, including sweets, baked goods and chocolates.” Udi added: “If you are going to put an ingredient on your label, it might as well do other heavy lifting – and not just serve as a non-nutritive sweetener.” There is a wealth of scientific research that highlights carob’s nutritional qualities. It has a low glycemic
index (GI), which helps prevent sugar spikes, thanks to its naturally high D-Pinitol. Research also suggests it can also be an insulin regulator. Subjects who consumed D-Pinitol-rich carob syrup and powder had lower blood glucose levels than the control group. “Carob has the highest levels of D-Pinitol among all plant sources and this is good news for people who hunger for pastry confections and sweets,” said Udi. “CarobWay sweetener’s low-GI attributes have opened up products to new demographics – people with pre-diabetes.”
Carob provides a good source of vitamins
A, B, and D, fibre, calcium, magnesium and potassium. Science shows that it may also support digestion, promote heart health and deliver anti-oxidative benefits. Offering an example of how CarobWay is being used in confectionery applicatons, Udi said: “Functional gummies are supposed to be good for you, but are often loaded
KennedysConfection.com
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