Sugars and Sweeteners “Focus and productivity are the next mental and emotional wellbeing functionalities that
capacity, manage stress levels and optimise brain function. Expect to see brands promoting the brain boosts available from familiar energising ingredients, such as plant-based ingredients like fruits, vegetables and legumes and caffeine (in moderation). But research will be needed to prove to consumers that the range of natural and functional ingredients from B vitamins to nootropics deliver on their cognitive health promises. New research and patents related to the pre- and post-biotics support cognitive health. These science-backed advancements will enable To this end, replacing sugar with functional ingredients can bring both technical and nutritional
enhancements to many food applications and the ingredients can be applied to obtain sugar-reduced foods with a great texture, natural sweetness and less calories. BENEO’s functional ingredients offer they say, do not require any compromises on taste and texture. Orafti® Inulin and Orafti® Oligofructose are easily applicable and help reduce sugar levels to 30%. These
properties, but also their relative sweetness compared to that of sucrose. On top, BENEO prebiotic BENEO’s Isomalt is the only nutritive sweetener derived exclusively from beet sugar, with a
mild, sugar-like taste. Thanks to its low hygroscopicity, it is the ideal sugar substitute in a multitude of applications; e.g. in confections or dry and soft baked goods. When replacing sugar by Isomalt in biscuits, the dough will not be sticky and the biscuits will remain sugar, bringing digestive wellness and on-pack labels as a bonus. Because sugar is so crucial for taste, texture and mouthfeel in confectionery
products there are a range of technical and sensorial challenges that need to be resolved when replacing or reducing it. “Today, a large number of candies and chewing gums are already sugar-free. However, confectionery is considered a treat and so taste, texture and mouthfeel are all key when it comes to indulgent treats. Depending on the application it can be very challenging from a technical point of view to replace sugar entirely, without also
Isomalt is very similar to that of sucrose, with a degree of sweetness of about 50% and no undesirable aftertastes. Also, thanks to its sugar- It is also tooth friendly – carrying a respective EU health claim and also an FDA health claim stating that it “does not promote
will be continued pressure on product makers to continue reducing the sugar, fat and salt content of their products and this pressure looks set to continue well into the foreseeable future. Consumers will continue to learn about the value of reducing their sugar consumption and this, in turn, will reinforce product makers’ efforts to reduce the sugar content of their products. Navigating and responding to this pressure will require the assistance of expert ingredient suppliers who know how their products work together synergistically to replace the taste
KennedysConfection.com
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