REDUCTION SUGAR


“Sweetener combinations are also essential. Pairing erythritol or agave, for example, creates a more rounded sweetness and improves mouthfeel, helping mitigate any potential bitterness or off-notes from individual ingredients.”


A smart approach


Roquette has been pioneering a smarter approach to sugar reduction for decades, helping bakery  nutrition and indulgence.


“When reformulating bakery products, it’s tempting to focus on sweetness alone. But sugar is multifunctional. It’s responsible for the golden crust on a cookie, the soft crumb of a cake and the chewiness of a brownie. Overlooking these properties can lead to       – even if they hit their nutritional target. A successful approach to reformulation will be one that addresses all the roles played by sugar and builds those functions back into the recipe with purpose and precision,” explains Neus Arenas, Customer Market Leader Confectionery and Bakery & Snacks Europe at Roquette. Roquette can offer a comprehensive sugar reduction toolbox designed to meet the demands of modern bakeries – delivering on taste, texture and nutritional goals. It considers its LYCASIN


30 Kennedy’s Bakery Production June/July 2025


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”


maltitol syrup and SweetPearl maltitol powder as being smart sugar alternatives. LYCASIN retains moisture and softness – making it suitable for  one-to-one. SweetPearl offers mild sweetness, heat stability, and just 2.4 kcal/g, making it a  chocolate. “Both support ‘no added sugars’ claims and enable nutritionally improved recipes that deliver the full indulgent taste,” continues Neus.


For partial sugar reduction with added  offer a solution. According to Neus, it helps to  – supporting gut health and contributing to improved front-of-pack nutritional scores. Neus argued that, for successful and scalable sugar reduction, producers should focus on the following four guiding principles: •  Evaluate the full sensory and structural role of sugar in each product and use multifunctional alternatives that effectively mimic – or even enhance – these properties. •


 Consumers want better-for- you options but not at the cost of enjoyment. Sugar reduction should maintain the same rich textures and satisfying taste that make bakery products a treat – not a trade-off. •       Reformulation creates space to introduce ingredients that enhance nutrition. Fibres, for example, can support digestive wellness, while plant proteins contribute to satiety. These additions can raise a product’s overall health  


  Sugar reduction is part of a broader shift toward sustainable, responsible


bakeryproduction.co.uk


   


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