Baking & Snack - November 2020 - 52

SUGAR REDUCTION

be natural flavors designed to hide or block undesirable
tastes, or flavors that intensify desirable ones.
" While today's consumers pressure bakers to reduce
or eliminate sugar in their products, they are unwilling
to sacrifice sweetness, mouthfeel and delicious taste, and
sugar is often largely responsible for delivering those
benefits, " said Dave Douglass, business development
manager, Apura Ingredients. " Because of this, low- and
no-calorie clean label sweeteners, such as allulose, stevia
and monk fruit, continue to grow in popularity as alternatives to sugar in baked goods. "
These tools allow baker to deliver on sweetness. But
sweet is just one of many roles of sugar.
" Sugar has many functions, " said Deborah Waters,
senior business development manager, bakery, Kerry
Ingredients. " In a sweet baked good, it controls batter
viscosity, provides humectancy, lowers water activity,
extends shelf life, provides a smooth, sweet profile and
gives a softer texture to the crumb. In a yeast-raised
product, sugar can impact fermentation or proofing,
slow staling and increased sweetness, as well as mask astringency in higher fiber or whole wheat recipes. "
Better-for-you ingre- Delivering on sweetness
dients like alternative Consumers want better-for-you snacks and baked goods
flours can cause flavor but not at the cost of good taste. Threading that needle
challenges when sugar is
in formulating bakery and snack products is the key to
reduced in the formula.
meeting these consumer demands.
Kerry Ingredients

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

" As health and wellness trends continue and a surge
of new better-for-you snacks and baked goods hit the
shelves, flavor is more important than ever, " said Hanna
Santoro, senior scientist, baking development and applications, ADM. " Modifying solutions are customizable
to specific requirements. Depending on the application
and ingredients used, flavor modifying technology solutions can serve multiple functions. "

FORMULATING FOR
REDUCED SUGAR, BETTERFOR-YOU INGREDIENTS AND
GREAT TASTE BECOMES
THE ULTIMATE PUZZLE.
Allulose has been attracting considerable attention
in the baking segment. This " rare sugar " was Generally
Recognized as Safe in June 2012. In April 2019, the US
Food and Drug Administration determined that allulose
may be excluded from total and added sugars counts on
labels and that the lower calorie content may be used for total calorie determination. That's because allulose is not metabolized by the body. Its caloric value in humans is about
0.2 per gram as compared to 4 calories per gram of sugar.
These numbers make allulose appealing for baked



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Baking & Snack - November 2020

Table of Contents for the Digital Edition of Baking & Snack - November 2020

Baking & Snack - November 2020 - 1
Baking & Snack - November 2020 - 1
Baking & Snack - November 2020 - 2
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