Alternative Ingredients
FIE REVIEW
Kiran Grewal speaks with key experts at Cargill and ADM to discuss what alternative ingredients there are in place of traditional sugar and the impact this has on NPD
sweetscience Unlocking the I
n the ever-evolving realm of confectionery, the pursuit of reduced sugar content has taken centre stage as consumers increasingly prioritise healthier choices. In this feature, we delve into the dynamic landscape of consumer preferences and
innovative strategies employed by industry leaders, Cargill and ADM, through the perspectives of Amber Herman, Sweetness Marketing Specialist at Cargill, and Sarah Diedrich, Senior Marketing Director of Global Sweetening & Texturising Solutions at ADM. Amber Herman brings forth profound insights into the dynamic landscape of consumer preferences and Cargill’s innovative strategies in developing reduced-sugar foods and beverages.
Cargill’s proprietary research highlights a heightened awareness among consumers about their sugar intake, with two-thirds of EMEA shoppers meticulously scrutinising ingredient lists. Amber emphasises, “Sugar remains a key focal point on nutritional labels, and as consumers actively seek to reduce sugar consumption, their scrutiny extends to sweeteners as well.” In the pursuit of crafting reduced-sugar
options that not only taste exceptional but also align with clean-label trends, Cargill places its trust in nature- derived alternatives, notably Stevia. The IngredienTracker 2022 Survey underlines the positive health perceptions associated with naturally sourced ingredients such as honey, stevia, and stevia leaf extracts.
14 Kennedy’s Confection December/January 2023/24
Stevia-based sweeteners have witnessed a surge in popularity since receiving EU approval in 2011. “Next-generation stevia products, coupled with increased consumer familiarity, have ushered in a new era of reduced-sugar formulations in harmony with clean-label trends,” Amber points out. Cargill’s European stevia product range boasts versatility across various applications, ranging from beverages to dairy, and includes distinguished offerings like Truvia® and ViaTech® stevia leaf extracts. Navigating the challenges of formulating
reduced-sugar confectionery products, Amber underscores Cargill’s pioneering role in the stevia space. “Our food scientists have invested over 300,000 hours in studying stevia’s sweet components since 2008,”
KennedysConfection.com
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