SUGAR REDUCTION
The Nutri-Score nutritional label has been created to provide a quick and easy to read way for consumers to compare the nutritional value of food products. It is one of many nutritional signposting solutions that is currently being considered for adoption as a harmonised Europe-wide nutrition label by the European Commission. As with other high intensity sweeteners, stevia is not yet approved by the Commission Regulation (EU) No 1131/2011 for use in the majority of bakery products. However, it can offer benefits in icings, glazes, creams and similar applications, where it can be employed to replicate the sweet taste of sugar.
Martina believes that, as pressure to reduce sugar increases, it is likely that demand for baked treats, made with less sugars, will continue to grow. Her final words of advice? “The key is remembering that sweet baked foods are first-and-foremost an indulgence. They need to taste great, look appealing, and have the right texture and mouthfeel
“Sweet baked foods are first- and-foremost an indulgence. They need to taste great, look appealing, and have the right texture and mouthfeel”
26 Kennedy’s Bakery Production February/March 2023
for consumers to give them a try – and keep coming back as repeat customers.” Low-sugar demands Pointing out the importance of lowering sugar content in baked goods, Eva Esparza, Head of Marketing Europe, Food specialties at Roquette, highlighted that sugar is one of the main nutrients which, according to a Euromonitor survey, more than 40% of consumers globally were trying to limit in 2021. Eva reiterates the comments of others that consumer awareness of the effects of sugar consumption on health has increased the demand for products that are low in sugars.”
Apparently snacking sales have increased since the onset
of the Covid-19 pandemic as people search for comfort foods. However, there has also been a change in consumer behaviour relating to the type of products being sought, claimed Eva: “Today, consumers want to eat a product that will bring them joy and which can also be healthier – that’s the concept of permissible indulgence.” In order to address consumer demands, sugar management has become a key priority for bakeries. So, how is Roquette helping bakery manufacturers address their sugar management strategies? “Demand for nutritional solutions is dramatically increasing. According to Euromonitor, the market for healthier food products is expected to grow by about 12% in value between 2022 and 2026 in European countries,” says Eva. “To help overcome reformulation challenges and satisfy health-conscious consumers, we offer
bakeryproduction.co.uk
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