SWEETENER SOLUTIONS
solutions have grown in popularity. Those from natural origins, such as honey, stevia and stevia leaf extracts are preferred, with almost two-thirds of global consumers saying ‘no artificial sweeteners’ is an extremely or very important statement on labels, according to the findings of 2022 Global Sweetener Report from HealthFocus International. At the same time, consumers expect reduced-sugar offerings to taste great which is why zero-calorie sweeteners, such as stevia continue to grow in popularity. Improvements in next-generation stevia products, combined with consumers’ greater familiarity with the ingredient, have opened the door to a new wave of reduced-sugar formulations in alignment with long- standing, clean-label trends. Cargill’s current stevia product range in Europe includes Truvia and ViaTech, which are heat-stable, zero-calorie options for a wide range of applications. “We are also excited to announce that our next generation sweetener, Eversweet stevia
24 Kennedy’s Confection April 2024
sweetener – a product from Avansya, a joint venture of dsm-firmenich and Cargill – recently received a positive safety opinion from both the European Food Safety Authority (EFSA) and the UK Food Standards Agency (FSA), bringing the sweetener one step closer to commercial availability in the European Union and UK,” says Amber Herman, Sweetness Marketing Specialist at Cargill. Stevia leaves contain dozens of sweet components. However, two of the best-tasting, Reb M and Reb D, comprise less than 1% of the stevia leaf. Cargill and dsm-firmenich pioneered an innovative approach, using fermentation to produce EverSweet, a Reb M and Reb D stevia sweetener, with less water, less land use impact and a smaller carbon footprint. “The Cargill Stevia Sustainability
Agricultural Standard was the industry’s first stevia standard and, in our opinion, it remains the most comprehensive. Traceability is built into this system, enabling us to trace our stevia back to the farmers and cooperatives
who planted the crop. This standard has been externally verified and benchmarked as a silver level program by the SAI Platform’s Farm Sustainability Assessment 3.0.”
Targeted solutions
Replacing the sugar content in confectionery items will always depend on the end application, so the first step in an any sugar reduction attempt should be to evaluate the sugar reduction target and the desired sensory experience that must be achieved. Reducing sugar in confectionery may lead to challenges in balancing sweetness, taste and texture because sugar plays a crucial role in both taste perceptions and formulation functionality.
Product labels also need to be considered, as consumers purchasing reduced-sugar confectionery are more likely to be drawn to premium, quality ingredients in their indulgent treats, according to the findings of an ADM Outside Voice report. “We can support confectionery
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