Baking & Snack - August 2023 - 42

SWEETENERS
Emerging natural
sweeteners include
monk fruit and agave.
©Carl-stock.adobe.com
as allulose can provide bulk along with sweetness, at
roughly 70% of the sweetness compared to sucrose. "
The Food and Drug Administration (FDA) in 2019
exempted allulose from labeling requirements for added
sugars, and it has since grown in popularity. The sweetener
is often combined with stevia or monk fruit as a
clean label, 1-to-1 sugar replacement, Mr. Wang said.
Erythritol is another zero-calorie sweetener that pairs
with stevia and other high-intensity sweeteners to provide
necessary mouthfeel and bulk, Mr. Lindhorst said.
On the stevia side, Cargill offers ViaTech stevia leaf extract
and EverSweet stevia sweetener.
" Erythritol rounds out their sweetness profile, creating
a more sugar-like sweet taste, " he said.
Classic and cutting-edge varieties
Beyond stevia, bakers have an ever-expanding array of
natural sweeteners to choose from, ranging from emerging
varieties to familiar staples in consumer diets.
For example, the use of malt powders and extracts in
baked goods has grown recently, Mr. Savelli noted.
" These have been used in the baking industry for a
long time, but as the demand increases for baked goods
that stay true to their origins, bakers are returning to using
malt as a primary sweetener, " he said.
Malt enhances the flavor, texture and aroma of a variety
of baked goods ranging from pizza doughs and bagels
to chocolate cookies and cake, Mr. Savelli said. The
company's MaltRite Sweet, for example, offers the aroma
and flavor of malted milk without dairy.
Oat extract is a sweetener rising in use thanks in part
to its familiarity and clean label appeal as well.
" Its toasted flavor gives it caramel-like notes that go
great in many different baking applications, " Mr. Savelli
said. " It is also a great ingredient for use in vegan and
plant-based baked goods, which have high appeal to
consumers who enjoy oat milk. "
Honey similarly is appearing in more baked goods
42 Baking & Snack August 2023 / www.bakingbusiness.com
due to its strong popularity among consumers. A 2021
IFIC survey found that honey is the No. 1 preferred
sweetener in foods and beverages. The ingredient serves
as a natural binder in nut and seed bars, and as a humectant
helps keep products moist longer. Its low PH also
helps inhibit some strains of bacteria growth.
" We expect honey's popularity to continue growing
as more and more consumers begin to understand the
important connection that honey and honeybees have
with the entire food system, " said Catherine Barry, vice
president of marketing, National Honey Board.
Other lesser known but emerging sweeteners include
monk fruit and agave. Monk fruit can enhance a product's
fruity or citrusy notes, Mr. Kanthak noted, and has
appeared in a variety of low-sugar applications ranging
from peanut butter and jelly sandwiches to snack bars.
ADM's Sweetright Agave offers structural benefits
such as binding and browning properties, moisture retention
and humectancy with a neutral flavor profile and
is 25% to 30% sweeter than sugar, making it an easy-touse
sugar reducer for a range of baked goods.
" Our agave checks all of the boxes consumers are
looking for as both a familiar and premium ingredient
on product labels, " Ms. Diedrich said.
The polyol isomalt, the only sugar replacer derived
from sugar beet, may be used to reduce sugar and carbs
in baked goods with half the calories of sugar. It carries
a health claim from the FDA noting it doesn't promote
tooth decay and has a minimal effect on blood sugar
compared to other sweeteners.
Beneo's Palatinose can be used as a 1-to-1 replacement
for sucrose or other high glycemic sugars, making
it an effective ingredient for lowering the blood sugar
spike caused by some baked goods.
" With its mild sugar-like sweetening profile and nutritional
benefits, Palatinose is particularly popular in
applications for baked goods and snacks, " said Kyle
Krause, product manager, Beneo Functional Fibers and
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Baking & Snack - August 2023

Table of Contents for the Digital Edition of Baking & Snack - August 2023

Baking & Snack - August 2023 - Intro
Baking & Snack - August 2023 - 1
Baking & Snack - August 2023 - 2
Baking & Snack - August 2023 - FCa
Baking & Snack - August 2023 - FCb
Baking & Snack - August 2023 - 3
Baking & Snack - August 2023 - 4
Baking & Snack - August 2023 - 5
Baking & Snack - August 2023 - 6
Baking & Snack - August 2023 - 7
Baking & Snack - August 2023 - 8
Baking & Snack - August 2023 - 9
Baking & Snack - August 2023 - 10
Baking & Snack - August 2023 - 11
Baking & Snack - August 2023 - 12
Baking & Snack - August 2023 - 13
Baking & Snack - August 2023 - 14
Baking & Snack - August 2023 - 15
Baking & Snack - August 2023 - 16
Baking & Snack - August 2023 - 17
Baking & Snack - August 2023 - 18
Baking & Snack - August 2023 - 19
Baking & Snack - August 2023 - 20
Baking & Snack - August 2023 - 21
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