SUGARS & SWEETENERS


the indulgence element, Johan. “Options like carrot,


argues for


example, can deliver a vitamin-and- mineral-packed punch, while adding a complex, naturally sweet flavour to cakes,


biscuits and pastries.


Classics like raspberries are also a good match for cakes or as pie fillings, while both beetroot and pumpkin offer attractive colours and a distinctive flavour in a wide range of baked goods,” he says. While fruit purees, not from concentrate (NFC) juices and concentrates are popular as natural sweeteners,


Johan believes that


it is the use of white vegetable ingredients where the most exciting new breakthroughs are being made to help bakers further reduce the sugar content of their products.


“While sweetness is inextricably linked with indulgence, with healthfulness being a top priority, products with a high added sugar content are no longer likely to attract consumers”


“SVZ’s Carte Blanche solution, for example, features white carrot, white pumpkin, and white rice as star ingredients to create bases for baked goods that are nutritious and lower in sugar than traditional solutions,” he says. “Their naturally neutral colour and flavour palette offers the opportunity for other tastes and hues to take centre stage in baked goods, while ensuring that ingredient lists remain short.


Waste not…


Global cacaofruit company Cabosse Naturals, a Barry Callebaut subsidiary, has recently launched a free- flowing, 100% pure cacaofruit powder which is says to be able to provide a replacement for refined sugar in bakery applications.


In addition to meeting growing consumer demand for


bakery products containing less refined sugar the upcycled cacaofruit ingredient also enables brands to apply for an ‘Upcycled Certified’ mark on packaging – the world’s first mark certifying the use of upcycled food in products. Preventing food waste is the single most effective solution to prevent global warming and cacaofruit is the most impactful fruit to fully upcycle, according to the brand, because it is currently the most discarded fruit on the planet Annually, about 14 million tonnes of cacaofruit are harvested around the world but traditionally up to 70% of the fruit is


16 Kennedy’s Bakery Production June/July 2023


Cacaofruit powder offers a sweetening ingredient that also helps reduce waste from the cocoa production process.


thrown away - that’s as much as 10 million tonnes. The upcycled cacaofruit powder is obtained from the sweet, fruity pulp of the cacaofruit, which would otherwise go to waste, and is blended with cocoa to produce a sweetening ingredient


Added fibre BENEO has recently expanded its functional sweetener product range with the introduction of a short-chain fructooligosaccharide (scFOS) that is said to offer versatility as a sugar replacement enricher of foods with dietary fibre. Available as a syrup, scFOS is a fibre derived from beet sugar that offers a mild sweet taste, good solubility and natural credentials that can contribute to improved taste and texture, as well as having possibilities for bulking in bakery applications.


Commenting on the new sweetener, Eric Neven,


Commercial Managing Director for BENEO’s Functional Fibres, says: “scFOS from beet sugar increases flexibility and availability for our customers. Increased production capacity of our chicory root fibre production plant in Chile, means that BENEO has further secured supply to meet the high demand for scFOS solutions to reduce sugar.”


Delivery times Incredo, (formerly DouxMatok) is the producer of an interesting sugar alternative – Incredo Sugar is a clean- label sugar reduction solution that is said to help reduce the amount of sugar in sweet foods by between 30 and 50%, with no change in taste, mouthfeel, or texture, and with no additions to the ingredients label. Binding real cane or beet sugar with trace amounts of a natural carrier aids the delivery of sugar molecules to sweet taste receptors on the tongue. This means that less sugar is required for the same level of sweetness. “Incredo Sugar is produced the same way that other sugars are manufactured,” explains Ari Melamud, Chief Executive Officer at Incredo. “The only difference is that at the end of the production process, where the liquids are dried to form


bakeryproduction.co.uk


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