How to Address Sugar-Reduction Demands While Preserving Indulgence in Confectionery, Biscuits, Cakes and Pastries
Introduction
Reducing added sugar while creating delicious, nutritious products that delight and nourish are key challenges for the food industry.
The situation is complex not only because science is involved, but also regulatory changes, public health, consumer perceptions and, of course, misconceptions.
In this article, you will find insights and answers with a wide range of solutions, from partial sugar reduction to complete substitution.
Why should we consider reducing sugars?
Consumers look to a healthier lifestyle
The sugar topic is
- Top of mind for consumers. in terms of health.
- A key priority for the industry in terms of finding effective formulation solutions.
“3 in 5 U.S. consumers would rather cut back on sugar than consume artificial sweeteners.”
Source: Innova Market Insights, What's your sugar strategy?, June 2020
Public health factor
An excess of added sugars intake can lead to:
- A risk of non-communicable diseases (NCDs).
- A higher risk of developing dental caries.
Overweight and Obese
1.9 billion overweight globally¹
- Including 650 million obese adults
- 13% of the world’s adult population
Worldwide prevalence of obesity x3 from 1975 to 20161
Diabetes
422 million adults with diabetes globally¹
- 1.6 million deaths from diabetes
- 2.2 million deaths from high blood glucose
Worldwide prevalence of diabetes x4 from 1980 to 2014¹
Cardiovascular diseases
First cause of death globally¹
- 17.9 million people died from CVDs
- 31% of all global deaths¹
Oral health diseases and tooth decay
3.5 billion people worldwide affected by oral health diseases²
- Decays of permanent teeth: 2.3 billion people globally²
- Decays of primary teeth: 530 million children globally²
¹ World Health Statistics 2016, World Health Organization, global statistics - adults aged 18 years and older, 2016
² Global Burden of Disease Study, World Health Organization, 2017
Regulatory pressure
Regulatory pressure is increasing on the topic of sugar content. In Europe, the nutritional claim on “low sugar/no sugar added” is the most common one. It is spreading not only in Europe with soda taxes on high-content sugar products in most EU countries. These taxes and other governmental strategies around warning icons, traffic light types, and advertising limitations are also rising worldwide, especially in Latin America.
How can we achieve sugar reduction?
Partial sugar reduction
“Reduced in sugars”
- Minimum 30% reduction in Europe
- Minimum 25% reduction in the USA
“Low in sugars”
- Overall level of sugar <5%
How can we partially reduce sugars?
Using soluble fibers produced from corn or wheat, food manufacturers can easily formulate sandwich biscuits or smart jellies with 30% less sugar.
NUTRIOSE® is the consumer-friendly range of soluble fiber for proven healthier food products.
No added sugars to sugar-free
No added sugars
- No sugar from added sweeteners
Sugar-free
- Overall level of sugar <0.5%
How can we achieve no added to reduce sugar?
Food manufacturers can easily formulate indulgent vanilla muffin with no added sugar or high-fiber and sugar-free biscuits by using nutritive carbohydrates produced from corn or wheat and soluble fibers.
SweetPearl® maltitol and LYCASIN® maltitol syrup are the best 100% sugar alternative for balanced food products.
Conclusion
Sugar management in confectionery remains a critical topic where manufacturers can benefit from different options: from mass-market through partial substitution, front of pack labeling or silent claims, to healthiest consumer targets with total substitution. A combination of solutions can also be part of the answer for specific applications. Roquette experts are available to collaborate and support your creativity.