SUGAR REDUCTION
“Soluble dietary fibre can help meet consumer calls for added fibre, while also acting as a useful ingredient when reducing sugar”
“We take a holistic approach to sugar reduction – replacing sweetness, rebalancing flavour and rebuilding functionality. Combining our methodology with a portfolio of low- and no-calorie sweeteners, it is possible to identify the best sweetener to overcome formulation hurdles, meeting a bakery’s sensory and sugar reduction goals, clean label targets and providing optionality and cost optimisation. With the right sweetener or combination of sweeteners, bakers are able to achieve ideal sweetness, flavour and functionality without overcompensating with other added ingredients or processes,” continues Jeff.
ADM recently introduced an agave-based sweetener
which has a sweetening potency 30% higher than sucrose. “With less input required to attain the same sweetness level, agave can aid both sugar and calorie reduction,” says Jeff. “Moreover, agave has a neutral sensory profile, provides binding and browning properties, and has good solubility, moisture retention and humectancy, enabling ease of use for bakers. It also has a low glycemic index.”
For alternatives to more traditional syrups, ADM suggests rice syrup or reduced sugar glucose syrup, both of which provide binding and viscosity properties similar to those of traditional syrups without sacrificing functionality, enabling formulation flexibility in various baked applications. Reduced sugar glucose syrup can also achieve 30% sugar reduction and, when combined with sweeteners such as stevia, allows bakers to reach even greater sugar reduction targets without sacrificing taste or functionality. Additionally,
ADM suggests that complementary
ingredients can make a useful addition in reduced sugar offerings, particularly those that have multiple positive attributes. For example, soluble dietary fibre can help meet consumer calls for added fibre, while also acting as a useful ingredient when reducing sugar, without affecting key sensory aspects. Its structural and binding qualities can help build back integrity that can be lost when sugar is reduced or removed completely from a recipe.
There can be no doubting that the move to lower-sugar bakery products is going to continue – consumers are demanding it and regulatory organisations will ensure that products not complying will be penalised by higher taxes, restricted promotional capabilities and more stringent labelling requirements. While reducing sugar in bakery products can pose challenges, there are also many solutions, so do communicate with your ingredients suppliers to see how they can help you keep one step ahead of legislation while continuing to delight consumers.
bakeryproduction.co.uk
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