Baking & Snack - May 2022 - 52

SWEETENERS
SUCCESS BREEDS
Using
replacement
ingredients that
come in the
same format
as the original
present fewer
problems.
©manuta - stock.adobe.com
If a new option can offer additional benefits, like cost savings,
nutrition, etc., customers might be flexible on the differences. "
How to make the right choice
Replacing a sweetener may mean substituting one high-calorie
sweetener with another, swapping out low-calorie options, or
reducing the calorie count in a baked item by replacing a highcalorie
option with a low-calorie one.
" Sugar is the hardest sweetener to replace because of all of its
'gold standard' properties that include texture, mouthfeel, bulking,
taste and browning, " said Dave Douglass, business development
manager, Apura Ingredients.
He said that in a sugar reduction formulation change, the
company's technical experts work with a customer's research
and development team to reduce sugar while maintaining taste
and mouthfeel. Although one swap is not hard, he said.
" The one exception is switching out high fructose corn syrup
with sugar since the sweetness and taste are similar, " Mr.
Douglass added.
Using replacement ingredients that come in the same format
as the original present fewer problems, Mr. Shinsato said.
" Dry sweeteners will need to be replaced with another dry
ingredient in most cases, while liquid sweeteners are easier to
replace with other liquid sweeteners, " he explained. " In a frosting
or icing, sucrose can be replaced with dextrose without a
significant change in the finished product or processing. "
Going from sugar or another high-calorie sweetener to a
low-calorie option presents numerous challenges.
" The sugar reduction holy grail to food and beverage brand
owners is replacing sucrose with a single ingredient or a combination
of ingredients, at or near the same price as sucrose,
but without the calories of sucrose, " said Kyle Krause, Beneo
product manager, functional fibers and carbohydrates, North
America. " This is difficult to do, and the challenge becomes
52 Baking & Snack May 2022 / www.bakingbusiness.com
SOURCING WOES
Replacing clean label and specialty
sweeteners are some of the toughest
ingredients to substitute now.
" Clean label baked goods and
those needed for sugar reduction/
replacement formulations will be
the most challenging sweeteners
to source or replace due to their
fairly recent successful introduction
into bakery over the last decade, "
said Melissa Riddell, head
of innovation and technical services,
Batory Foods. " These types of
functional sweeteners are allulose,
erythritol, stevia extracts, steviol
glycosides and sweetener blends
like Batory Sweet Essentials, making
reducing or replacing sugar
much simpler. However, with
increasing consumer popularity,
improved functionality in application
and widening global regulatory
approval, these ingredients
are becoming easier to source. "
Depending on market conditions,
lower volume specialty
sweeteners can be harder to
source than commodity ingredients,
said Eric Shinsato, senior
project leader, innovation and
technical service, sweeteners,
Ingredion.
" Climate and environmental
conditions can have a significant
impact on the availability of
higher volume sweeteners from
corn, sugar beets, sugar cane and
stevia, " he said. " However, current
supply chain issues and high ingredient
demand seem to impact all
types of sweeteners, specialty and
commodity alike. "
As the demand for products
with less sugar rises, so does the
demand for the ingredients used
in them, said Kyle Krause, Beneo
product manager, functional fibers
and carbohydrates, North America.
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