manufacturers in finding the best sweetening system to meet their sugar targets, sourcing transparency and clean label goals, in addition to delivering on taste, says Sarah Diedrich, Senior Marketing Director, Global Sweetening & Texturising Solutions at ADM. “We do this through our holistic approach to sugar reduction – Replace Rebalance Rebuild – which we combine with our technical expertise and library of sweetening solutions and technologies to replace sweetness, rebalance flavour and rebuild functionality. For example, to rebalance flavour, we employ our TasteSpark flavour modulation technology to support the key taste and mouthfeel elements that are needed for reduced-sugar confectionery.” The recent introduction of ADM’s SweetRight agave is said to be helping reach the sugar reduction goals and sensory experience expectations needed for exemplary reduced-sugar lollies, boiled and soft sweets. “With a sweetening potency 25-30% higher than sucrose, less input of SweetRight agave is required to achieve the same sweetness level,” explains Sarah. Available in both light and dark syrups and powdered formats and with a neutral sensory profile and good functionality, this agave ingredient is said to offer a good solution for confectionery manufacturers looking to elevate reduced-sugar options and overcome potential sensory hurdles. “Many consumers are familiar with agave, and our SweetRight agave is kosher, halal, non-GMO and Fair Trade, providing that extra premiumisation,” points out Sarah.
Also meeting the demand for natural sweeteners, ADM’s Fruit Up is a sweetening solution said to offer a good alternative to sucrose, which can also function as a binder to create texture in confectionery offerings. “Our SweetRight Edge stevia is yet another sweetening solution for sweet treats,” continues Sarah. “Leveraging our proprietary approach to stevia extraction and purification we are able to maximise the glycosides that taste the best and minimise bitter and astringent profiles.” SweetRight Edge stevia is said to deliver 15% more sweetness than other steviol glycosides with significantly less linger. To address additional functionality concerns in reduced-sugar confectionery, the company also offers a Reduced Sugar Glucose Syrup (RSGS) product which provides an alternative to traditional glucose syrups. “RSGS provides viscosity, bulking and binding properties, supporting consumer-preferred sensory attributes in various confectionery products, especially the specific texture for gummies. When used individually, it can help confectionery
producers achieve 30% sugar reductions; but when combined with our stevia solutions, even greater sugar reduction targets can be achieved, while maintaining taste and functionality,” concludes Sarah. For confectionery manufacturers, the path forward involves balancing tradition with innovation. Embracing alternative sweeteners and experimenting with reduced-sugar recipes are strategies that can help reconcile consumer desires for both natural ingredients and healthier options. Happily, there are solutions available to suit most sweetening requirements – the trick is finding the best solution for each individual application. There is no one-size fits-all solution today. The history of sugar in confectionery should act as a reminder of our industry’s capacity for adaptation and innovation. As consumer preferences continue to evolve, the confectionery industry faces an ongoing challenge to reinvent its offerings, ensuring that sweets can be enjoyed by future generations, without compromising consumer health.
The effect of low and no calorie sweeteners on human gut microbiota
A study has identified unique and potentially beneficial interactions between certain low and no calorie sweeteners – including stevia – and the human gut microbiota. Tate & Lyle PLC partnered with Cryptobiotix, pioneers in preclinical gastrointestinal research, to undertake the study. Dr Davide Risso, molecular biology specialist and Tate & Lyle’s Head of Nutrition Research, led the project to explore the potential impact of certain low and no calorie sweeteners on the gut environment in both healthy individuals and those with type 2 diabetes. The research involved taking samples from co- living adults consuming a similar diet – to lower the potential variation introduced by differences in long-term diet, a major driver of microbiota composition. The doses of low and no calorie sweeteners used were based on actual intakes, regulations and amounts that are generally included in foods and beverages
during different timepoints. Results from the pre-clinical study, published in the peer reviewed, open-access journal the International Journal of Food Sciences and Nutrition, found that some of the studied low calorie and no calorie sweeteners had no impact on the gut microbiota, while others had potential beneficial health effects. Sweeteners such as sucralose were found to have no impact the microbial composition of the gut, while others, including stevia, were found to have a beneficial impact on the gut microbiota as they are easily fermented and increase the density of certain health-supporting bacteria, with the production of short-chain fatty acids. The study adds to the existing scientific evidence demonstrating the beneficial role that some low and no calorie sweeteners can play when used as a part of a balanced diet.
KennedysConfection.com
Kennedy’s Confection April 2024
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