The importance of reducing sugar among consumers
Excessive sugar consumption can lead to problems such as high blood pressure, type 2 diabetes, cardiovascular disease, and tooth decay, according to the International Food Information Council (IFIC) survey in 2021, 72% of consumers were trying to limit or eliminate sugar. So, consuming less sugar is a major goal for consumers in 2022.
Reducing sugar in dairy products
Consumer focus on general health has increased over the past 20 years, increasing healthier food choices, particularly in dairy products. According to Dr. William Neal Reynolds, a professor at North Carolina State University, it is challenging to reduce sugar content without negatively affecting the product’s quality, because sugar plays an important role in the flavor, texture, color, and viscosity of dairy foods.
Challenges of reducing sugar
As today’s consumers pay more attention to nutritional information and ingredient labels, it has been found that the “no artificial sweeteners” label is the most influential claim. Because 69% of consumers consider artificial sweeteners unhealthy and do not trust them. Therefore, dairy products made with natural sugar substitutes that provide a satisfying sensory experience are more popular among today’s consumers.
Challenges:
Alternatives/options that help reduce sugar have a certain cost and can affect any or more of the following:
- Taste
Sugar is sometimes used as a flavor masking agent and reducing the sugar content will harm the taste of the product. Low-sugar products that resonate with consumers are those that mask off-flavors and bitterness while maintaining texture. In this regard, to make a mixture according to the customer’s needs, a mixture of hydrocolloids and natural flavorings and enrichment with protein or fiber can be added.
Ingredion, a starch and modified starch producer, offers Astrea, Liquid Allulose, to replace sucrose in ice cream and frozen desserts. It reduces calories and sugar without sacrificing taste and appearance and offers a smoother, creamier texture than other alternative sweeteners. Also, the company’s VersaSweet low-sugar glucose syrups can help reduce the sugar in dairy products while maintaining sweetness.
- Bulking effect
In addition to the sweet taste, sugar also is a bulking agent. Since most sugar substitutes do not add any bulk to foods, replacing sugar with other sweeteners has become a major challenge.
- Color and aroma
By applying heat, the sugar undergoes the Maillard reaction and becomes caramelized. This gives the baked products a golden-brown color and a pleasant aroma. For alternative sweeteners, this reaction does not occur.
- Durability
Many sugar substitutes do not form a stable mixture with food, which negatively affects the shelf life of such products.
- Texture/mouthfeel
Reducing sugar changes the texture/mouthfeel of foods, leading to consumer dissatisfaction. It is also difficult to mimic the texture and mouthfeel provided by sugar using substitutes. In low-sugar dairy products, fiber, bulking agents, and other texturizers are added to mimic the creaminess and mouthfeel that sugar provides.
New options such as Cargill’s SimPure Soluble Rice Flour provide similar viscosity characteristics and bulking performance while helping to enhance creaminess and mouthfeel (key benefits in low-sugar dairy).
Stevia-based sweetener technology allows formulators to reduce sugar by up to 100% and create a great mouthfeel. For example, ADM offers Stevia SweetRight Edge, which is calorie-free and has a zero glycemic index, making it attractive to more discerning consumers by offering exceptional flavor and reducing the need for flavor maskers.
SweetRight reduced sugar glucose syrup (RSGS) is also an excellent alternative to traditional corn syrup, offering bulking properties to produce creamy, smooth-textured ice creams and frozen desserts. RSGS can reduce sugar intake by up to 30%.
References:
https://www.foodbusinessnews.net/articles/18958-iff-launches-new-enzyme-for-dairy-products
https://www.anti-a.org/news/en/techniques-for-reducing-sugar-content-in-dairy-products-show-promise
https://www.dairyfoods.com/articles/95419-sugar-reduction-top-of-mind-among-consumers
https://www.dairyfoods.com/articles/95574-slash-the-sugar-in-dairy-products
https://www.greyb.com/sugar-reduction-technology/
