REDUCTION SUGAR


role of sugar A


Reformulation journeys need to address the multifaceted


Suzanne Callander reports on the solutions that are available today to successfully replace the many important roles played by sugar in bakery products to create more healthy alternatives.


s health awareness grows, consumers are becoming increasingly deliberate in their food choices, with sugars being one of the main ingredients that are being put under


closer scrutiny. In France, Germany, and the UK, nearly two-thirds of consumers are actively trying to reduce their intake of sugars, with many seeking lower-sugar alternatives to their favourite bakery items, according to proprietary research by Cargill in 2022. At the same time,      


28 Kennedy’s Bakery Production June/July 2025


the indulgent taste, texture and appearance         traditionally played a leading role in achieving. For bakeries,


this creates a complex


reformulation challenge. Sugar is not just a sweetener, it also contributes to browning, mouthfeel, moisture retention and shelf life. Simply removing it or replacing it with one- dimensional substitutes will, more often than not, compromise product quality. Susen Gottwald, Bakery R&D Lead at Cargill, advises that bakeries take a holistic approach to sugar reduction. “It is important that those responsible for new product development and reformulations have a good


understanding of sugar’s many functions within each recipe and application,” she says. “One of our innovations in this space is Cargill Soluble         and developed using licensed microreactor technology in partnership with Germany’s Karlsruhe Institute for Technology,


this


     while maintaining the sensory experience that consumers expect. Because it has minimal colour        bakery applications, helping preserve visual appeal and taste.” Cargill’s reformulated brownie concept proved


bakeryproduction.co.uk


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