in England, other devolved UK nations are in the process of developing their own rules. At some point in the future the HFSS regulations are also expected to restrict television and online advertising. Because reformulating isn’t just about replacing sweetness Ulrick & Short’s sugar reduction solutions have been tailored to            “Whether its aeration and volume for cakes,         in cookies, the range is designed to deliver the  Martha Wood, Marketing Lead at Ulrick & Short.          manufacturers don’t need to compromise on ingredient declarations – something which has       of the ultra-processed foods debate and the growing demand for simple, recognisable ingredients. Our solutions are also suitable for  Martha’s advice when it comes to reducing                                 bakeries choose the appropriate replacement and   needs as different applications require different solutions. A sugar replacer that works well in          


ar replacer that works well in 


 


textures. Keep the label      consumers are seeking simple,


recognisable ingredients.


possible choose clean label sugar replacers that don’t compromise     declaration.”


placers romise 


Getting fruity?


  


   


suggested the use of fruit preparations as being a good,


 Fruit, it argued,


and comes in a wide range of different can give baked goods an In most cases,


flavours that can give baked goods an exciting twist. In most cases, it is possible ugar content and also create


to reduce the sugar content and also create 


 bakeryproduction.c tion.co.uk Kennedy’s Bakery Production June/July 2025 33 June/July 2025


se of fruit preparations d, natural, and sustainable  ed, has a natural sweetness, a wide range of different


gnisable Where clean


  the label  seeking





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”


Offering an example, it pointed to the use of applesauce in baked cakes instead of sugar, giving a sweet baked apple flavour with fewer calories.


also offer alternative toppings for pastries and alternatives and clean-label       


Swapping out white sugar for fruit preparations can also help to reduce the fat        being able to use a combination of fruit puree or sauce as a fat or sugar substitute.        pointed out that substituting white sugar for a  little heavier than usual explaining that its fruit       when used in recipes that make heavier products        also offer alternative toppings for pastries and


         reduce the overall sugar content of baked goods.        products is not a simple matter of swapping out ingredients, it demands a multifaceted approach that addresses not just sweetness, but the entire  – from moisture retention and browning to mouthfeel and shelf life. As consumer awareness       innovative ingredient solutions and technical expertise to support successful reformulation projects. Strategies range from using soluble       alternatives and clean-label plant-based   


plant-based 


       application to help ensure that indulgence and 


application to help ensure that indulgence and 


    


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