SUGARS & SWEETENERS
Monk fruit has emerged as a favourite clean-label sweetening ingredient.
sugar crystals. Incredo goes through a physical change in the structure of the crystals which allows the crystals to break more quickly and therefore dissolve more quickly in saliva and create a higher concentration of sugar around the sweet taste receptors. The human brain interprets this as more sugar in the food, which results in a sugary experience with substantially less sugar. “It’s important to remember that it’s simply a physical change in the structure of the crystal – there are no additives or additional chemical processes used.” Incredo sugar technology is said to work best with dry applications such as baked goods, cereals, and fat-based applications like chocolate and chocolate spreads. As it revolves around how fast the sugar dissolves compared to normal sugar, it is not yet suitable for liquid-based or, more specifically, water-based applications. “The texture is maintained by adding healthy ingredients such as fibres and proteins, to ensure the final product is the same texture and taste as before the sugar was reduced,” says Ari. Through partnerships, such as the one it has with Blommer Chocolate Company, Incredo has already broken into the US market, where several products contain the ingredient. Other products utilising Incredo for its sugar reducing capabilities are also in development in the UK.
An incremental approach Bakers need to consider all aspects of the formulation 18 Kennedy’s Bakery Production June/July 2023
process, as well as their end product goals when reducing sugar, advises Bastian Hörmann, Global Marketing Director, Sweet Food, Dairy, Specialised Nutrition at ADM. He says: “Adopting an incremental approach while adjusting baked good formulations can help ensure targets are met across different reduced-sugar applications.”
Bastian pointed out that sugar reduction strategies will be highly dependent on the type of baked good being produced. “In savoury products, such as artisanal breads, bakers may only need to slightly adjust the yeast system to reduce sugar, as there typically isn’t high sugar content included. On the other hand, more careful consideration will be needed for sweeter bakery products, such as biscuits, tarts and cakes. Some of these treats may achieve high sugar reduction with a one-for-one swap of sugar with sweetening solutions, such as those from ADM’s sweetener portfolio. Bakers must also pay attention to swapping granulated systems for liquid ones, as water content may be impacted.”
The ADM approach to sugar reduction looks at each formulation holistically, ensuring that not only sugar reduction and sensory goals are met, but also that bakers are able to achieve their clean label and cost optimisation goals. “While each product can pose challenges, our methodology enables us to reduce sugars, while also replacing sweetness, rebalancing flavour and rebuilding functionality,” continued Bastian. ADM recently introduced an agave-based sweetener
bakeryproduction.co.uk
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