Sugars


ADM created a reduced sugar, filled and iced orange cupcake with 30% less sugar.


Staying relevant and beating restrictions


Suzanne Callander reports on the growing need to create more healthy bakery products, which includes sugar reduction, to ensure brands don’t fall foul of the forthcoming HFSS legislation.


T


rends in the bakery sector are ever changing but a relatively longstanding challenge revolves around the demand for reduced sugar offerings. Indeed, in recent years many countries around the world have introduced their own form of


‘sugar tax’ in a bid to reduce the prevalence of obesity in their populations.


Replacing sugar in bakery products is a challenge because – according to Campden BRI, a UK-based scientific, technology and advisory service for the food and beverage sector – it performs a great number of functions in bakery


18 Kennedy’s Bakery Production May/June 2022


products – from batter viscosity control through to mould- free shelf life as well as being a major bulking agent. So, reducing the sugar levels of a bakery product will require the introduction of one or more additional ingredients to replace the lost functionality of sugar. A challenge or not, sugar reduction has become a vital requirement for any bakery manufacturer looking to keep pace with consumer trends, as ever more consumers are putting an increased focus on their diet and looking to lead a healthier lifestyle. As a result, there is a growing demand for better-for-you sweet bakery offerings.


bakeryproduction.co.uk


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