INGREDIENTS HEALTHY Be when it comes to your
Today consumers want it all! In addition to wanting tasty and healthy bakery products, consumers are also looking for labels which offer positive nutritional
benefits.Suzanne Callander reports.
A
report from MarketsandMarkets highlights significant growth in the sweetener market right across the food and beverage industry with stevia
expected to have the largest share in the natural sweeteners segment during the forecast period from 2023 to 2028. There are several factors driving the popularity and market dominance of stevia. As a natural, plant-derived sweetener with zero calories, stevia aligns with the growing consumer preference for healthier, clean- label alternatives to traditional sugars. Its advantage lies in its high sweetness intensity,making it an effective sugar substitute in various food and beverage applications while maintaining a minimal impact on caloric content. As with all solutions, however, stevia has
both pro’s and cons when it comes to bakery reformulation. The pros include:
Natural origin: Derived from the leaves of the Stevia rebaudiana plant, stevia is prized for its natural origin, making it an attractive choice for consumers seeking wholesome ingredients.
Zero calories: Stevia is non-nutritive, providing sweetness without the added calories.
Low glycemic index: With its minimal impact on blood sugar levels, stevia is suitable for consumers with diabetes or those aiming to maintain stable blood glucose levels.
High sweetness intensity: Stevia has a sweetness potency that surpasses sugar, so smaller quantities are required to achieve the desired level of sweetness. This can potentially reduce overall sugar content in bakery products.
The drawbacks to the use of stevia in baked products include:
10 Kennedy’s Bakery Production Feb/March 2024
Bitter aftertaste: One of the primary challenges associated with the use of stevia is its bitter aftertaste, which can be perceived as unpleasant by some consumers, especially when used in higher concentrations.
Texture and browning: The use of stevia is likely to affect the texture and browning of baked goods differently, when compared to sugar, so adjustments in formulation and baking processes need to be considered to achieve the desired results in the finished product.
Regulatory considerations: While stevia is generally recognised as safe (GRAS) in many countries, regulations regarding its use do vary globally. In the United States, stevia and its extracts are GRAS for use as a sweetener in food products. However, specific guidelines exist regarding the purity of steviol glycosides and permissible levels in various food categories. In the European Union, stevia and its extracts are approved as food additives,
bakeryproduction.co.uk
positive ingredient choices
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