Sugars and Sweeteners
“Brands need to think about the educational marketing strategy that leads to consumers increasing trust in the efficacy of functional food and drink”
developers need to work closely with their ingredient suppliers and application experts to ensure product quality and taste meet the expectations of consumers.” Magalie Benoit, Senior Application Specialist Confectionery at Cargill says: “Fortunately, in the last decade, we have made huge leaps forward in the tools available to enable the reduction of sugars, especially in the stevia space,” says Magalie. “Cargill has invested a great deal of time studying the properties of the stevia leaf, searching for the optimal balance of sweetness and taste. As part of that research, it has developed the ViaTech portfolio of stevia leaf extract sweeteners which use a proprietary taste- prediction model to precisely predict which combination of sweet components delivers optimal taste and sweetness for a particular product.” Another way to meet new regulation has been with new product development where manufacturers are developing new products
that meet the HFSS regulations with low-sugar or sugar-free options. Nestle has launched a range of sugar-free chocolate products under its Smarties and Milkybar brands. Jnck Bakery is a notable company to recognise in terms of new product development as they aimed to revolutionise the sweet snacking and fresh bakery markets with the launch of its range of created in response to rising consumer demands for healthier, more sustainable treats - they have been rated Non-HFSS with a nutriscore of zero, using ingredients such as pea protein impressively, a bespoke, low sugar, protein chocolate. They do not include any palm oil - and are sold in fully recyclable packaging. Founded by brothers Alex and Sean Brassill, the company aims to completely disrupt the cookie sector, by proving that health and indulgence can co-exist. Almost two years of research went into the development of the cookies, led by Alex, a biomedical scientist who was head of NPD for the Nutrition Division at The Hut Group, owning innovation pipelines for MyProtein, MyVegan and MyVitamins. Alongside a team of PhD scientists and specialists in bakery and sports nutrition, he combined traditional fresh baking methods with cutting edge sweetness modulation technology - with over 2,500 documented trials and taste tests to create the perfect end results. Alex comments: “The growth of the protein snacks market shows there is a demand for a much healthier approach to grab and go food, but we felt strongly that we could create products that still tasted, felt and looked like indulgent treats, as opposed to high- protein gym products. Our cutting-edge sweetness modulation means Jnck Bakery products deliver without all the sugar and
68 Kennedy’s Confection April 2023
KennedysConfection.com
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84
