Sugar Reduction

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The presentation dove deep into the ways consumers are attempting to avoid sugar in their diets. Efforts include drinking water instead of caloric beverages; eliminating certain foods and drinks from their diet; removing table sugar from food and drinks; utilizing nutrition fact labels to find products with less sugar; and using low-calorie sweeteners to substitute sugar.

The inclusion of polydextrose in the newly expanded list of isolated or synthetic non-digestible carbohydrates in the classification of dietary fiber provides formulators with an economical, highly functional ingredient that qualifies for label claims.

Visitors to DSM’s IFT Booth S2849 can try AVANSYA™ Reb M in a sweetened yogurt application, where the new sweetener has enabled a 100% reduction in added sugar. AVANSYA™ Reb M, with its sugar-like sweetness, allows producers to achieve a zero-added-sugar product while maintaining a preferred taste profile in the application. 

The top eating pattern cited was intermittent fasting (10%). Diets considered at least somewhat restrictive of carbohydrates were well-represented, including Paleo (7%), low-carb (5%), Whole30 (5%), high-protein (4%), and ketogenic/high-fat (3%). Younger consumers (age 18 to 34) were more likely to follow a specific eating pattern or diet than those 35 and above.

Biorigin will exhibit at this year’s Institute of Food Technologists’ (IFT) exhibition and use IFT Booth #4479 showcase its Bionis yeast extract line. These natural yeast extracts round off taste and provide umami, help formulators reduce sodium and sugar, and replace caramel coloring with a natural alternative.

Salt of the Earth conducted a number of successful trials on several sauces with high sugar and salt content. In a standard ketchup recipe, Mediterranean Umami was able to reduce sodium by 30%, and sugar by 25% while maintaining an identical organoleptic profile.

Today’s Millennials are shifting more toward moderation and they’re prioritizing high-quality, tasty foods and beverages in place of excessive alcohol consumption. In the beverage sector, Innova Market Insights has seen big brands adapt their marketing of light drinks toward the more mainstream consumer—with the focus on worry-free enjoyment. This has resulted in an increase in drinks with a low alcohol content. 

Sugar-related health and wellbeing concerns are high on consumers’ radar, especially amongst Millennials and health-conscious adults. They all have one thing in common: the search for good food with a better nutritional profile that doesn’t force them to compromise on taste. 

BESTEVIA Reb D, SweeGen’s non-caloric, high-purity stevia sweetener with a clean, sugar-like taste, is produced from the stevia leaf.

One very important ingredient in this is sugar - adults and children in many countries simply consume too much. We need to reduce the amount of sugar that we eat drastically. Various solutions to reduce the sugar content of food are available.