The ongoing challenge of sugar reformulation. Professor Julian M Cooper

Transcription

1 The ongoing challenge of sugar reformulation Professor Julian M Cooper

2 Sugar in Foods & the Reformulation Challenge 1. What are Sugars? 2. Functionality of Sugars 3. How can the functionality be replaced? 4. Reformulation challenges

3 What are sugars? Carbohydrates C x (H 2 0) y (-oses) Single units (mono-) glucose, fructose, galactose Two units (di-) sucrose, maltose, lactose More Units (3 10) (oligo-) fructo-oligosaccharides Lots of Units (poly-) starch, pectin, fibre SUGARS Sugars are not just sugar

4 Sugars Terminology & Claims Total Sugars Carbohydrates - of which sugars on the label all mono and disaccharides in the product /100g Free Sugars Term recommended by SACN (replaces NMES). All mono and disaccharides added to foods by the manufacturer, cook or consumer, plus sugars naturally present in honey, syrups and unsweetened fruit juice. Lactose is excluded when naturally present in milk and milk products. Reduced (Sugars) reduction must be at least 30% compared to similar product energy must be equal or less than similar product Low in Sugars >5g sugars/100g; >2.5g sugars/100ml No Added Sugars must not contain any added mono or disaccharides or foods added for their sweetening properties Sugars Free max 0.5g sugars /100g or 100ml

5 Functionality of sugars

6 Functionality of sugar Structure Sugar provides structure in products e.g. cakes, biscuits, cereals, preserves and confectionery Texture Particle size is important Texture in fudge, snap in biscuits Colour and flavour formation Caramelisation Action of heat on sugars Maillard reaction Reaction between sugars and proteins Traditional colour and flavour generated in baking and processing

7 Functionality of sugar Fermentation substrate Broken down by yeasts to give alcohol and carbon dioxide - bread & beer Preservative Dissolves readily high osmotic pressure Jams, preserves, chutneys Food safety Extends shelf life

8 Functionality of sugar Sweetener Sucrose is the Gold Standard for sweetness All sugars and sweeteners compared with it Relative sweetness of sugars Fructose 1.2; Sucrose 1.0; Glucose 0.7; Lactose 0.4 Profile of sweetness just as important as the intensity

9 Sugar Reformulation What can I use? Sweetness Mouthfeel/Texture Structure Colour Flavour Stability/Preservation Humectancy High intensity sweeteners, polyols Hydrocolloids, polyols, sugars Bulking agents, polyols, fibres Colours Flavours Benzoates etc Polyols

10 Reformulation Drivers Regulations Regulators Soft Drinks Ind Levy PHE 20% cut by 2020 Cakes, biscuits, chocolate and sweets, ice cream, puddings, yoghurts, sweet spreads and breakfast goods Labelling FIC Additive Labelling regulations Health & Nutrition Claims NPD Developer Shareholders Brand protection Innovation Increased sales Consumers Healthier food Choice & Value Reduced calories Recognisable Ingredients Clean label Taste

11 Challenges when replacing sugars Multiple ingredients Increased labelling/warnings Gastro-intestinal consequences Food safety may be compromised Reducing sugar may increase calories (energy density) Taste and Consumer acceptance (manufacturer)

12 Regular Jam vs Sugar Free Preserve Regular Jam Sugar, Strawberries, pectin, citric acid Sugar Free Preserve Water, strawberries, polydextrose, maltodextrin, fruit pectin, locust bean gum, natural flavour, citric acid, potassium sorbate, sucralose, calcium chloride, Red 40 (colour)

13 Regular Jam vs Sugar Free Preserve Regular Jam Functionality Sugar Free Preserve Strawberries, sugar, Sweetness Strawberries, sucralose Strawberries, sugar, pectin Bulk Strawberries, water, polydextrose, fruit pectin, locust bean gum Pectin, sugar Gelling Fruit pectin, calcium chloride sugar Preservative Potassium sorbate Citric acid Acidity Citric acid sugar Flavour Natural flavour sugar colour Red40

14 Increased Energy Density (Calories/100g) Regular cake Cal reduced cake Wt(g) cals Ingredient Wt(g) cals Fat Sugar Flour Totals CONSULTING Ltd

15 Increased Energy Density (Calories/100g) Regular cake Cal reduced cake Wt(g) cals Ingredient Wt(g) cals Fat Sugar Flour Totals Calories increase/100g

16 Stepwise Reduction Shortbread recipe Butter 110g; Flour 175g; Caster sugar 50g Weight of sugar g Calories reduced Sugar g/100g Calories reduced = wt of sugar removed x 4cals

17 Stepwise Reduction Stewise sugar reduction Shortbread Recipe Fat g Carb g Protein g Sugars g Butter Flour Sugar % composition Total Recipe Wt g 335 Calories Total Cals 1552 Cals/100g 463

18 Stepwise Reduction Shortbread recipe Butter 110g; Flour 175g; Caster sugar 50g Weight of sugar g Calories reduced Sugar g/100g Actual Calories/100g Calories reduced = wt of sugar removed x 4cals

19 Reduced Sugars Consumer Expectations Reduced Sugar products Product Sugar g/100g Energy cals/100g Salt g/100g Fat g/100g Regular Sugar coated Product Reduced Sugar Product Regular Product

20 Nestle Reduced Sugar Chocolate Recent press coverage Ground breaking material science Harnessed science to reduce sugar in chocolate Restructured sugar 30% less sugar Milky Bar Wowsomes White Chocolate plus crispy oat pieces 18g bar; 95 cals 527cals/100g

21 Nestle Reduced Sugar Chocolate Recent press coverage Ground breaking material science Harnessed science to reduce sugar in chocolate Restructured sugar 30% less sugar Milky Bar Wowsomes White Chocolate plus crispy oat pieces 18g bar; 95 cals 527cals/100g Regular Milky Bar (no cereal fibre!) 543 cals/100g 16 cals more For 18g bar 98 cals 3% calorie reduction!

22 Summary Sugars on nutrition labels are not just sugar No unique sugar replacer for all applications Reformulation should deliver an improved nutrition profile and preferably a reduction in calories Some reformulations may have unintended consequences Some reformulations not all they seem!

23 THANK YOU