Healthy Ingredients “reformulating confectionery


products to reduce sugar without losing the qualities that make them so loved by consumers can be a difficult balancing act”


secretion, a permanent weakening of the immune system, a negative influence on the intestinal flora, etc. To reduce or replace sugar, sugar substitutes (e.g. birch sugar (xylitol), stevia, erythritol, mannitol or isomalt) or natural sweeteners (e.g. agave, maple or rice syrup) and fruits (e.g. yacon, lucuma or dates) make for good alternatives. Greet Vandeputte, Category Development Manager for


Bakery, Beverages and Confectionery at Tate & Lyle Europe says: “Over the next 12 months, 56% of consumers want to reduce their sugar intake. This presents an opportunity for manufacturers who can quickly adapt to offer reduced sugar sweets and chocolates. However, reformulating confectionery products to reduce sugar without losing the qualities that make them so loved by consumers can be a difficult balancing act.” There are other things to consider too. For example,


when given the choice, more of us are looking for food that only contains natural ingredients. “There can be negative perception around artificial sweeteners, so where possible manufacturers should look for solutions from natural sources,” explains Greet. “More than half of consumers agree that non-artificial


sweeteners, such as stevia, are an acceptable solution to control sugar content,” she adds. “Stevia sweeteners can be used in combination with other stevia options or different sweeteners to achieve different taste profiles while maintaining a ‘clean’ flavour.” In addition to increasing sweetness, some stevia extracts


they belong to the very few proven prebiotics. The positive effects of chicory root fibres on bifidobacteria abundance in gut microbiota and on bowel function parameters have recently been demonstrated by a new systematic literature review with meta-analyses, considered the strongest methodology in the hierarchy of scientific evidence.


Alternatives to traditional sugar ingredients Whilst consumers intend in adding more positives in their diet, this also means certain ingredients are to be steer- cleared of, and sugar is one of those. Confectionery often consists mainly of cane or beet sugar (sucrose) or other sugars such as glucose (dextrose), fructose (fruit sugar) or lactose (milk sugar). High amounts increase the calorie content and also put a strain on our organism due to excessive insulin


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can also be used as flavours with modifying properties, which can subtly alter different flavours or reduce any unwanted tastes. They can be used alone or in combination with sweeteners to improve overall flavour quality, and reduce bitterness and linger, helping manufacturers to achieve the exact taste they need. In many cases these can also appear as simply ‘Natural Flavourings’ on labels, meeting consumer expectations in the ‘natural’ space.


Maintaining texture When reducing or removing sugar or fats it’s not just the taste that needs to be compensated for – manufacturers need to think about the total sensory experience. “Sweeteners are generally used in lower quantities than sugar, which can impact texture and mouthfeel. However, manufacturers can use fibres and starches to build back mouthfeel and body when ingredients have been removed to create reduced calorie confectionery products, without any negative impact of taste or appearance” says Greet.


Kennedy’s Confection February 2023 15


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