Ingredients Healthy
findings from this preclinical investigation unveiled a spectrum of responses among the scrutinised low calorie and no calorie sweeteners. While some exhibited negligible influence on the gut microbiota, others emerged as potential catalysts for fostering beneficial health outcomes. Leveraging Cryptobiotix’s state-of-the- art SIFR® (“cipher”) technology, adept at simulating the gut environment ex vivo, the collaborative research endeavour unearthed intriguing revelations. For instance, sucralose, a prevalent sweetener, was found to leave the microbial composition of the gut unaltered. In contrast, sweeteners like stevia demonstrated a salutary impact on the gut microbiota, characterised by facile fermentation and an uptick in the abundance of select health- enhancing bacteria, coupled with the production of short-chain fatty acids. This study augments the robust body of scientific evidence underscoring the potential boon of integrating low and no calorie sweeteners into a balanced dietary regimen. Ongoing evaluations encompassing additional sweeteners, such as allulose and erythritol, are nearing completion, promising further insights into their physiological ramifications. Reflecting on the study’s implications, Dr. Davide Risso remarks: “Our findings elucidate the multifaceted impacts of the low and no calorie sweeteners we’ve scrutinised, unveiling either benign interactions with the gut microbiota or the potential to confer health benefits transcending their conventional role in sugar and calorie reduction. Yet, conclusive evidence necessitates human clinical trials. At Tate & Lyle, our commitment to advancing comprehension of the role of these sweeteners in the diet underscores our ethos as a purpose- driven, science-forward entity.” Echoing this sentiment, Dr. Pieter Van
den Abbeele, Cryptobiotix’s venerable Chief Scientific Officer, emphasises: “Cryptobiotix’s inception stemmed from a fervent aspiration to furnish precise insights into ingredient behaviour vis- à-vis the gut microbiome. This study substantiates the imperative to discern the nuanced impacts of sweeteners individually, rather than treating them as a monolithic entity. The rigorous validation and robustness of the SIFR® technology afforded us the ability to pinpoint specific pathways conducive to health promotion vis-à-vis distinct low and no calorie sweeteners.” Kennedy’s Confection then speaks to
16 Kennedy’s Confection February 2024
Sophia Pai, VP Global Applications and NOAM Technical Services, Tate & Lyle, to gain further insight. Sophia says: “In confectionery, sugar plays a vital role beyond just sweetness; it’s essential for texture, flavour, and colour as well. When considering replacing it with nature-derived sweeteners like stevia, it’s not as simple as it may seem. Stevia is significantly sweeter than sugar, about 300 times more, which means manufacturers need to use much less of it, and it has its own unique sweet temporal profile compared to sugar. Depending on the amount of sugar being replaced, careful selection of which stevia to use is crucial for achieving a sweet taste close to sugar. “Additionally, there’s the issue of bulking. Sugar is excellent for filling out confectionery products, so when transitioning to natural high-intensity sweeteners like stevia, we need to find substitutes that can provide the same bulk. Suitable substitutes include Tate & Lyle’s PROMITOR® Soluble Fibre and DOLCIA PRIMA® Allulose, which offer non-nutritive benefits while contributing to the overall volume of the confectionery.” What innovative techniques or technologies are being employed to ensure the taste and texture of confectionery products meet consumer expectations while using natural sweeteners? “In our pursuit of satisfying consumer expectations with natural sweeteners, we’ve embraced innovative approaches. One of these leverages advanced flavour modifiers like NATROSE FLAVOR® 2.0 Natural Flavour and allulose based Prima Flavour™. These technologies work well with stevia sweeteners, effectively mitigating bitterness and lingering aftertaste, allowing formulators to precisely craft desired taste profiles,” Sophia answers. “Moreover, our commitment to innovation extends to understanding the combinatorial effects of
stevia and different soluble fibre ingredients. By carefully selecting and blending natural sweeteners with soluble fibres, we can replicate the texture traditionally provided by sugar. This enables us to mimic the texture, melt or chewiness associated with sugar in confectionery items like candies, chocolate and gummies.”
Are there any emerging natural sweeteners or ingredient combinations that hold promise for future confectionery development? “One promising sweetener gaining recent attention is monk fruit extract. Known for its intense sweetness and zero-calories, Tate & Lyle offers PUREFRUIT™ Monk Fruit Extract that appeals to both consumers and manufacturers alike. Monk Fruit Extract’s nutritional profile and ingredient labelling appeals to health-conscious consumers while its natural origin and minimal processing cater to manufacturers that aim to meet consumer preferences for wholesome and transparent ingredients,” says Sophia. “Optimised stevia compositions that
have similar taste to sugar are being explored as well. Overall, the exploration of emerging natural sweeteners and ingredient combinations holds great promise for the future of confectionery development, offering opportunities to create innovative products that meet evolving consumer demands for taste, health, and sustainability,” she adds. The rise of natural sweeteners heralds a new era of innovation and adaptation in the confectionery industry. With consumers driving demand for healthier options, manufacturers are embracing natural alternatives like stevia to meet evolving tastes and preferences. As regulatory approvals pave the way for market availability, the future of confectionery development looks sweeter than ever.
KennedysConfection.com
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