SUGAR REDUCTION


Finding functional sugar substitutes


The growing focus on sugar reduction in baked goods can present reformulation challenges.Suzanne Callander looks at some solutions that can replace the sweetness and functionality provided by sugar.


he demand for more healthy bakery products has been ongoing for some time. However, as a result of the global pandemic, the health agenda has been thrust even further to the forefront, resulting in greater scrutiny of product labels and a heightened interest in the reduction of sugars – even in more indulgent categories like baked goods.


T 24 Kennedy’s Bakery Production February/March 2023 Many consumers consider the use of sugar only as a means


to enhance sweetness and flavour in baked goods. While this is true, as all bakery manufacturers will appreciate, sugar also provides key functionality and mouthfeel, which is lost when sugar is reduced or removed from a recipe. So, while sugar-reduced products are increasingly being sought by consumers, the replacement of sugars – all


bakeryproduction.co.uk


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