IFT First Review Reduce
sugar, not Taste
Dr. Srini Subramanian of dsm-firmenich takes to the Business FIRST stage at IFT First to explore consumer friendly flavour and sweetener solutions that meet current consumer expectations.
A
t the IFT First 2024 event, Dr. Srini Subramanian, an industry luminary, delivered an in-depth presentation on the pressing issue of sugar reduction in the food and
beverage industry. The talk, sponsored by dsm- firmenich, delved into the complex challenges and innovative solutions for reducing sugar content while maintaining the taste and appeal of products. This report provides a detailed account of Dr. Subramanian’s insights and the strategies he presented to address this multifaceted issue. Dr. Subramanian opened his presentation by drawing attention to the alarming statistic that more than 2 billion adults worldwide are classified as obese. He stated, “There are more than 2 billion adults in the world that are obese.” This global health crisis underscores the urgency of addressing sugar consumption, which is a significant
18 Kennedy’s Confection July 2024
SPEAKER: Dr. Srini Subramanian EVENT: IFT First 2024 DATE: Tuesday, July 16, 2:00 PM - 2:30 PM CST LOCATION: Exhibit Hall - Business FIRST Stage (Booth 2385) SPONSOR: dsm-firmenich
contributor to obesity and related health issues such as diabetes and cardiovascular diseases. The need to reduce sugar intake has become a critical public health priority, as evidenced by various governmental and organisational initiatives.
Motivations for sugar reduction
The motivations for reducing sugar in food and beverages are diverse and compelling. Health concerns are at the forefront, as Dr. Subramanian noted, “You want to make your product healthy or want to reduce calories in your product.” Regulatory pressures also play a significant role, with governments and health organisations, including the World Health Organization (WHO), advocating for lower sugar consumption. He mentioned, “The governments are putting pressure on, like WHO recommended, sugar taxes.” Additionally, the environmental impact of sugar production is considerable, particularly in terms of water usage.
Dr. Subramanian highlighted the WHO’s guidelines, which recommend that sugar intake should constitute less than 10% of total daily energy intake, with an ideal target of below 5%. This recommendation is particularly crucial for older adults. To illustrate the point, he noted, “Just one can of soda, you’re already weighed about your daily requirement of sugar. So, that’s how much we consume in the US.”
Despite the numerous reasons for reducing sugar, Dr. Subramanian stressed that consumer preference for taste remains the most critical factor in food and beverage purchasing decisions. “Taste is king. So, if it doesn’t taste good, there’s no repeat purchase. So, taste remains a key determinant,” he emphasised. If a product does not taste good, it will not achieve repeat purchases, regardless of its health benefits. Taste is, and will always be, king in the food and beverage industry.
KennedysConfection.com
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