texture and appearance of baked goods. ADM’s holistic approach to sugar reduction
this point, achieving a Nutri-Score improvement from E to C, B and A. “By leveraging a tailored stringent nutritional standards,” explains Susen. “The result was a product that struck the right balance between health and pleasure, without asking consumers to compromise.” Cargill’s portfolio also includes glucose syrups
content for sugar reduction, including maltitol, other polyols, maltodextrins and a broad starch when it comes to reducing sugar in bakery applications,” continues Susen. “Our role is to application knowledge,
sensory expertise,
and a comprehensive ingredient portfolio to help brands meet evolving expectations.”
Replace, rebalance and rebuild Stuart Braid, Director Technical Solutions at ADM, argued that sugar reduction strategies should look to integrate alternative but familiar sweeteners along with functional ingredients and
bakeryproduction.co.uk Although they are
seeking reduced sugar options, consumers are unwilling to sacrifice the indulgent taste, texture and appearance that defines baked goods.)
to meet sugar reduction, clean label and cost objectives, along with delivering the required sensory experience. “Low- and no-calorie sweeteners can help bakers reach their ‘better-for-you’ bakery targets,” says Stuart. “Today, sugar reduction is more important to 54% of European consumers when also seeking low calorie offerings.” He pointed to erythritol as being one such sweetening solution that is able to provide optimal sweetness without the calories. As a sugar alcohol that is naturally occurring in certain fruits and foods, erythritol is a good option for meeting clean label targets and for replacing the bulking function of sugar. According to an ADM report, 65% of European consumers state sugar reduction is more important when also seeking clean labels. Many consumers also believe they can make the baked goods that they are purchasing at home, which is increasing the expectation for familiar, kitchen staple ingredients being represented on product labels. “As such, manufacturers looking to replace sugar have an opportunity to leverage familiar alternative sweetening solutions,” says Stuart. “For example, consumers are generally familiar clean labels and premiumisation trends. With a sweetening potency 25-30% higher than sucrose, achieve the same sweetness level. It also boasts binding and browning capabilities, solubility, moisture retention and humectancy, all of which contributes to its ease of use for bakers across a wide spectrum of treats.”
ADM is also able to leverage its proprietary ingredients and specialty syrups to support formulation considerations in the bakery space. binding properties, which are important in bars, deliver up to 30% sugar reduction,” says Stuart. Offering his advice for those tasked with reformulating bakery products to reduce sugar content, Stuart suggested that a gradual approach is a good way forward. “Maybe begin with the original full-sugar recipe and decrease the sugar content in steps, evaluating each iteration’s sensory quality. familiar taste and texture consumers expect from the original product, without sudden changes that could compromise its appeal.
Kennedy’s Bakery Production June/July 2025 29
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