The challenge of sugar replacement

The challenge of sugar replacement

Sugar is present in many dishes, both salty & sweet. Ketchup, soups, vinaigrettes, sauces, pizzas or prepared dishes… the list of savory products containing sugar is long. In fact, this ingredient is unavoidable because it is essential for aromatic purposes, and as a corrector of bitterness or acidity. It also prevents meat oxidation and boost flavors or colors.

Many parameters to take into account

Consumers are now used to a specific level of sweetness and to the taste profile associated with sugar.  In addition to  the  reassuring  and  delicious  notes  it  brings,  sugar  is  involved  in  many  organoleptic  properties  that  must  be  considered  when  it  comes  to  its  replacement  in   food   and   beverage   applications. Texture,  viscosity,  stability,  solubility  and  storage  are  examples  of  features  impacted  by  the  use  of  sugar in a recipe.

A lot of sugar substitutes

Food manufacturers need to offer flavorful and indulgent low/no sugar foods and beverages to consumers seeking taste and pleasure. There are a lot of sugar substitutes on the  market, each with advantages and disadvantages : sweeteners  (which are  divided  in  2  types:  intense  or   bulk), natural sugars, aromas  and fibers.

More about sugar reduction in our white paper

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