Functional Ingredients


REDUCTION SUGAR


food systems.


Aligning with evolving


regulations, public health goals and consumer expectations is key to staying competitive and building lasting relevance.


“Through ongoing R&D and partnerships


– such as our collaboration with Bonumose (an early-stage food ingredient manufacturer specialising in the production of sugars such as tagatose and allulose) on natural, low-calorie sweeteners – we continue to expand what’s possible in sugar management. As expectations around sugar evolve, the bakery sector is well positioned to lead the way. With the right partners, the right science and the right strategy, sugar reduction can become a springboard for differentiation, value creation and sustained growth,” concludes Neus.


Overcoming challenges Irma Gonzalez, Global Product Manager, Sweet Taste, Givaudan Taste & Wellbeing highlighted


32 Kennedy’s Bakery Production June/July 2025


how challenging getting sugar reduction right in bakery applications can be. She said:         extraordinarily complex. When you remove sugar, the complexity and delicacy of a sweet          understanding about sweetness perception is       having help navigating the regulatory landscape – which is constantly changing – to meet the necessary requirements.


Irma believes that innovation is key to meeting evolving market needs in the bakery sector. “Formulas are now available to bakery       nutritionally balanced products that cut sugar without compromising taste.


Going beyond


 approach allows a deeper understanding of consumers’ perceptions of foods and beverages will be key to future product formulation,” she says.


Legislative demands


While sugar reduction has been a goal for bakeries for many years, it has more recently become a major focus – driven by tightening regulatory  consumer demand for healthier options. A series of restrictions on the promotion of


 came into force, in part, in England in October 2022. The intention of the Food (Promotion and Placement) (England) Regulations 2021 is to encourage the production and promotion of healthier foods and lifestyles and, in practical       for many bakery brand reformulations. Currently the legislation restricts the placement


               longer eligible for placement in ‘impulse’ areas such as checkouts or gondola ends and their online equivalents. While this legislation is only applicable


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