Baking & Snack - July 2021 - 37

FORMULATION
Sweeteners
Sweet
ON INNOVATION
W
The push for health and wellness means finding creative ways to replace or reduce sugar.
by Donna Berry
While sugar is one of the simplest pantry ingredients -
it's obtained from sugarcane or sugar beets through just
a few steps (extraction, evaporation and drying) - it
happens to be one of the most controversial. The medical
community and wellness advocates have urged the
public to stay away from it, but some of the most popular
baked goods contain concentrated amounts, making
them delicious and craveable. It's no wonder the sweetener
community remains active in identifying systems
to assist with reducing sugar in several baked foods, including
cookies, cakes, bars and muffins.
" Over the last decade there have been calls to reduce
the amount of sugar in our diet as a growing number of
chronic conditions can be linked to excessive consumption, "
said Kishan Vasani, co-founder and chief operating
officer of Spoonshot, a food and beverage innovation
company that leverages artificial intelligence and food
science. " This has resulted in the evolution of an entire
industry searching for new solutions to replace or reduce
sugar. "
ADM Outside Voice research showed that eight out
of 10 consumers are actively trying to reduce sugar in
their diets. Of those eight consumers, 79% find sugar reduction
is important in bars and snacks. Seventy percent
find it important in baked goods.
" Shoppers may further scrutinize product labels on
store-bought baked goods as they are also likely baking
these same offerings at home, " said Sarah Diedrich, marketing
director-sweetening solutions and fibers, ADM.
" In fact, 53% of consumers are reviewing the type of
sweetener used for baked goods. If an ingredient can't
be found in the home kitchen or pantry, it can be a sign
of processing or compromise to consumers. This raises
the bar for included sweeteners, which need to be either
familiar or justified for use in certain products to be fully
accepted. "
Overcoming hurdles
When reducing or replacing sugar, bakers face a number
of challenges, as sugar not only provides sweet taste
and functions as a flavor carrier, it also contributes to
mouthfeel, texture and appearance - think Maillard
browning. In yeast-leavened baked goods, sugar may
also help manage fermentation. And bakers appreciate
sugar's humectant properties to assist with extending
product shelf life.
www.bakingbusiness.com / July 2021 Baking & Snack 37
Isomaltulose is a
slowly digestible
and low-glycemic
carbohydrate that
provides a steadier
insulin response
than sugar.
Beneo
http://www.bakingbusiness.com

Baking & Snack - July 2021

Table of Contents for the Digital Edition of Baking & Snack - July 2021

Baking & Snack - July 2021 - Intro
Baking & Snack - July 2021 - 1
Baking & Snack - July 2021 - 2
Baking & Snack - July 2021 - 3
Baking & Snack - July 2021 - 4
Baking & Snack - July 2021 - 5
Baking & Snack - July 2021 - 6
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https://www.nxtbook.com/sosland/bs/2015_12_01
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