2 minute read
Sugar optimiser for permissible indulgence
Imagine a world where you can have your cake and eat it. Symrise has developed a comprehensive product solution that allows one to balance the taste in biscuits with up to 50% sugar reduction. Sugar reduction is a key innovation that can assist your brand to leverage these opportunities as we move into a world where more and more consumers are looking for that permissible moment of indulgence.
As we move into a world where more consumers are looking for that permissible moment of indulgence, the ability to reduce sugar is a key innovation that can assist your brand to leverage these opportunities.
Sugar reduction is on everyone’s lips with diverse implications from the different viewpoints mainly: environmental, consumer and product perspectives:
ENVIRONMENT
• WHO has set goals for sugar reduction
• Government push via regulations/taxes for more sugar-reduced products
• NGOs run campaigns against products with an above-average amount of sugar
• The industry proactively works on solutions to get away from the unhealthy image of products with a high sugar content.
CONSUMER
• Consumers actively seek sugar-reduced products in the bakery due to health reasons such as obesity, diabetes, tooth decay and calories
• Lacking availability of sugar-reduced products, unpleasant taste or missing natural sweetener solutions are reasons not to use sugar-reduced products
• There are four different consumer segments with different expectations regarding sugar-reduced products.
PRODUCTS
• The key challenges are not only to rebalance taste, but rather adapt the complete recipe, since sugar reduction impacts much more than sweetness perception. It also impacts on colour, texture and overall mouthfeel of products. The symlife Sweet Optimizer Baking multi-functional compound (MFC) works with biscuits with up to 50% sugar reduction and rebalances sugarreduced product formulations in terms of sweetness perception, mouthfeel and flavour profile.
This incredible technology brings multiple benefits to sweet baked goods manufacturers:
• easily to apply in your recipe when reducing/removing up 50% of sugar as a compound of flavour and bulk ingredients
• creates the complex properties of sugar in baked goods (e. g. texture, volume, mouthfeel, browning, colour…)
• enables a consumer friendly ingredient list according to EU legislation (soluble fibres, natural flavours)
• Registered for patent, validated in application and commercially scalable. Research has validated the consumer perception of sugar content in baked goods, with 28% of consumers weighing sugar reduction as more important than calories.
It goes without saying that innovation into sugar reduction will become a key feature when launching baked products. •
