Baking & Snack - May 2024 - 59
FORMULATION
Sugar Reduction
Bakers strive to achieve various sugar-reduction targets for baked goods.
by Michelle Smith
T
The message from the medical community is clear about
consuming too much sugar. It can lead to obesity and increase
the risk of diabetes, heart disease and more health
problems, according to the Centers for Disease Control
and Prevention (CDC).
The Dietary Guidelines for Americans recommends
that consumers limit their intake of added sugars to less
than 10% of their total daily calories. That's about 12 teaspoons
of sugar, or 200 calories, for a 2,000-calorie diet.
Although added sugars don't include the naturally occurring
sugars found in ingredients like fruit and milk,
limiting them is challenging because they contribute so
much to the enjoyment of sweet baked treats.
Bakers are responding to the concerns of health-conscious
consumers who want to indulge by offering them
products with reduced sugar, no sugar or no-added sugar.
" Brands often target modest reductions of 20% to
25%, " said Dave Lindhorst, technical service manager,
Cargill. " However, more recently, we have fielded requests
from customers exploring deeper cuts, with some
aiming for reductions of 50% or more. Oftentimes, these
more aggressive sugar-reduction projects are associated
with brands targeting the keto or low-carb consumer,
and those brands are pushing the envelope on how
much sugar can be removed from these formulations. "
Achieving lower sugar amounts in sweet goods often
takes various approaches to replicate the full-sugar versions,
but formulators have many tools to get the job
done. They must find the right mix of ingredients for
each application.
" I've had some pretty amazing baked goods that have
used a combination of different sweeteners, and I think
that's the key, " said Thom King, chief executive officer
and chief food scientist, Icon Foods. " Instead of a solo,
you look for the full orchestra. "
Reduction goals increasing
The sugar reduction targets bakers are striving to achieve
run the gamut, depending on the claim bakers want to
make and the baked good that is being produced.
" Typical sugar reduction targets start at 25% and increase
from there, " said Jeff Hodges, manager, bakery,
snacks and confections applications, ADM. " Anything
less and the change couldn't be called 'reduced sugar'
according to the FDA (Food and Drug Administration),
negating any potential benefits being claimed. "
The 'less is more' approach with sugar is generally
considered beneficial, said Eric Shinsato, senior project
www.bakingbusiness.com / May 2024 Baking & Snack 59
Some suggest
formulators work
to get functionality
and mouthfeel right
on reduced-sugar
baked goods first,
then work on taste.
©Petrrgoskov-stock.adobe.com
http://www.bakingbusiness.com
Baking & Snack - May 2024
Table of Contents for the Digital Edition of Baking & Snack - May 2024
Baking & Snack - May 2024 - Intro
Baking & Snack - May 2024 - 1
Baking & Snack - May 2024 - 2
Baking & Snack - May 2024 - 3
Baking & Snack - May 2024 - 4
Baking & Snack - May 2024 - 5
Baking & Snack - May 2024 - 6
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