Fi Europe Review - Keynote Speaker
Sweet innovations help developers meet consumer expectations
At Fi Europe, Daria Nalewajek, global director for sweetener innovation at Sweegen, outlined some cutting-edge sugar reduction innovations, and highlighted the importance of working in close partnership with product developers
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how highlights included live presentations to the winners of the Fi Europe Innovation Awards and the Startup Innovation Challenge; the New Product Zone, showcasing the latest ideas from leading industry players, and the Innovation Hub, where many keynote speakers explored challenges and opportunities as well as sustainability and future-proof solutions. At the Innovation Hub, Daria Nalewajek, global director for
sweetener innovation at Sweegen, outlined some cutting-edge sugar reduction innovations, and highlighted the importance of working in close partnership with product developers. Meeting consumer demand for low-calorie products - while maintaining sensory consistency - remains a key challenge for manufacturers. Here, she tells us more about the developments at Sweegen and what she sees for the future of sugar reduction ingredients.
Daria, what are some of the key trends currently infl uencing product reformulation? Many new food trends are linked to the Covid-19 pandemic. Across all regions, consumers have become more aware of healthy eating, and are looking to make changes to their diets as a consequence. Many people are now actively trying to improve their diet, and reduce their sugar intake. Governments are also trying to tackle the obesity crisis, as
well reduce incidences of cardiovascular disease and diabetes. New UK regulations for example restrict the marketing of foods high in fat, sugar and salt (HFSS). Brands and retailers, especially in the soft drink segment, are looking to reduce
48 Kennedy’s Confection December 2022/January 2023
“Brazzein is a small, heat-stable protein, 500 to 2,000 times sweeter than regular sugar”
sugar while maintaining natural label declarations. The natural origin of ingredients also plays an important role for consumers. According to Innova, almost three in four consumers in Europe believe that companies should be more effi cient with natural resources, and 69% think that governments should do more.
And what are some of the challenges facing manufacturers in meeting these demands? From the perspective of food developers, the fi rst area of my focus lands on taste and fl avour. Making low-calorie products taste like sugar is very challenging. For years, due to its natural source, stevia has been regarded as the perfect sweetener to replace sugar, fructose, and artifi cial sweeteners. Historically the fi rst-generation stevia, also known as Reb
A, has often been associated with aftertaste, sweet linger, delayed onset. Depending on the source and quality of the raw ingredient used by some suppliers, it can give poor results.
KennedysConfection.com
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