Baking & Snack - November 2020 - 51

FORMULATION
Sugar Reduction

Formulators have their work cut out for them when reducing
sugar. With today's food technology, they can find ...

by Donna Berry

L

Less sugar but same great taste ... that's what today's
consumers want. Formulators must factor in better-foryou ingredients like nuts and seeds, ancient grains, fiber,
protein and functional oils, all of which can produce offflavor notes in baked goods. Sometimes these off flavors
are noticeable when the product is fresh from the oven.
Other times they intensify over a product's shelf life,
as in the case of unsaturated fatty acids oxidizing and
turning rancid. Without the well-rounded sweetness of
sugar to hide such undesirables, these off-flavors become more pronounced. Formulating for reduced sugar,
better-for-you ingredients and great taste becomes the
ultimate puzzle.
" Bakers are using flours that are whole grain and
gluten-free and adding vegetable proteins to achieve the
natural label that the consumer desires, " said Charithra
Rai, senior innovation scientist, Sensient Flavors.

" Unfortunately, these ingredients can introduce offnotes. In addition, reducing sugar can lead to texture
and mouthfeel issues. Not addressing these challenges
could lead to undesirable taste of the finished product. "
Despite these formulating challenges, reduced sugar
as a consumer trend is not going away any time soon.
" The demand for products with lower sugar content
will grow as this attribute moves away from trend status
and toward the standard, " said Philip Caputo, marketing
and consumer insights manager, Virginia Dare. " Having
a product with high-sugar content is becoming a barrier
to entry in many application categories. "
When a baker removes sugar from a recipe, the product must be reformulated to balance out the flavor,
among other attributes. Additional tools come in the
form of flavor maskers, modulators and enhancers -
collectively referred to as flavor modifiers. These may

Reducing sugar requires
intimate knowledge about
how the sugar impacts
taste and functionality in
a particular formulation.
Wixon

www.bakingbusiness.com / November 2020 Baking & Snack 51


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Baking & Snack - November 2020

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Baking & Snack - November 2020 - 1
Baking & Snack - November 2020 - 1
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