Sugar Reformulation What are the options for alternative sweeteners?

Transcription

1 Sugar Reformulation What are the options for alternative sweeteners? Carole Bingley September 2015 Customer Focused, Science Driven, Results Led

2 RSSL We provide science and technology outsourcing services to the global food and pharmaceutical industries >320 staff employed within 10 different laboratories Method development & validation Data generation for claim substantiation requirements (labels, regulatory dossiers) Resolution of product quality issues, production failures, stability issues and customer complaints Product development projects Consultancy support

3 Contents What is sugar? Role of sugar in food products Considerations for sugar replacement Sweeteners and bulking agents

4 Consumer perception of sugar

5 What is sugar? The term sugars legally describes a range of ingredients and not just sucrose Sugars includes all the mono and disaccharides used in foods Glucose, fructose, maltose, lactose and sucrose Sugar is a description reserved for sucrose

6 Role of sugar in food products Sweetener Structure texture in fudge, snap in biscuits Caramelisation Action of heat on sugars Maillard reaction Reaction between sugars and proteins

7 Role of sugar in food products Fermentation substrate - broken down by yeasts to give alcohol and carbon dioxide Preservative Dissolves readily high osmotic pressure to control water activity Food safety Extends shelf life Dispersion of functional ingredients Foam stabilisation

8 Why replace sugar? Media pressure and consumer awareness Calorie reduction Tooth decay Foods for specific diets Technical benefits Cost

9 Sources of sugar in the diet Dairy 6% Alcohol 10% Other 12% Sugar, confectionery and preserves 26% Biscuits, cakes and cereals 21% Soft drinks 25% National Diet and Nutrition Survey

10 Consumer need Considerations for sugar replacement Cost

11 NPD or reformulation? New Product No requirement to match taste and texture of current product, therefore, greater flexibility in ingredient selection Reformulation Need to meet consumer expectations in terms of taste, texture and appearance of current product careful selection and blending of ingredients required

12 Reduced sugar or sugar free/no added sugar? Reduced sugar At least 30% reduction in sugar (EU) Easier to match current product Sugar free/ No added sugar No added sugars 'Contains naturally occurring sugars if sugars contributed by ingredients Technically more challenging

13 Full sugar Reduced sugar Sugar free Sweeteners Sugar Sugar, Steviol Glycosides Sugars g/100ml Energy kcal/100ml Aspartame, Acesulfame-K

14 Rebalance formulation or sugar replacer? Rebalance formulation No unfamiliar ingredients Reduced sweetness only suitable for reduced sugar Unlikely to impact on calories (and fat may increase) Sugar replacer New ingredients on pack Legislation Match sweetness intensity of standard Suitable for reduced sugar and sugar-free Can achieve calorie reduction

15 Wheat Flour, Sugar, Palm Oil, Raising Agents (Ammonium Carbonates), Calcium Carbonate, Emulsifier (Monoglycerides), Niacin, Iron, Thiamin, Riboflavin, Vitamin A, Vitamin D Typical values / 100g Original Reduced sugar Energy 414 kcal 409 kcal Fat 7.2g 8.5g Carbohydrates 79.2g 73.8g Of which sugars 29.0g 20.1g Protein 7.0g 7.9g Wheat Flour, Maize Flour, Sugar, Palm Oil, Dextrose, Raising Agents (Ammonium Carbonates), Calcium Carbonate, Emulsifier (Monoglycerides), Niacin, Iron, Thiamin, Riboflavin, Vitamin A, Vitamin D

16 No Added Sugar Sweetener (Sorbitol), Strawberries, Acidity Regulator (Citric Acid), Gelling Agent (Pectin) 30% Less Sugar Than Standard Jam (40% More Fruit) Strawberries, Glucose-Fructose Syrup, Sugar, Water, Gelling Agent: Pectin, Lemon Juice

17 Intense sweeteners or bulking agents? Low Moisture Foods Beverages and high moisture foods Bulk sugar replacers Possibly high potency sweeteners High potency sweeteners Possibly texturising ingredients

18 Sugar Replacement in Beverages Acid and flavour Sugar Water Acid and flavour Sweetener Water 42kcal/100ml 0.3kcal/100ml

19 Sugar Replacement in Foods e.g. Biscuits Water 8% Sugar 17% Fat 17% Water Water 8% 9.55% Sweetener 0.05% Bulking agent 17% Fat 20% Fat 17% Water 8% Bulking Agent 17% Fat 20% Flour 56% Flour 68% Flour 56% 445kcal/100g 452kcal/100g 418kcal/100g

20 Ketchup with 50% less sugars Sweeteners: Sugar, Steviol glycosides Milkshake with 40% less sugar Sweeteners: Fructose, Sugar, Acesulfame-K, Sucralose

21 70kcal per bar Contains Oligofructose Syrup 52kcal per biscuit Contains Polydextrose Sugar Free Mints Sweetener: Sorbitol Sugar Free Butter Candy Sweeteners: Isomalt, Acesulfame-K

22 Sweeteners From Natural Origin or Synthetic Sweeteners? Sweeteners from Natural Origin Positive consumer image Higher cost Sweet taste quality may limit maximum sweetness Synthetic HPS Lower cost Well accepted sweet taste Some negative press

23 High Potency Sweeteners From Natural Origin Thaumatin Stevia/Rebaudioside A Luo Han Guo Brazzein Monatin Synthetic Saccharin Cyclamate Aspartame Acesulfame-K Sucralose Flour 56% Neohesperidine DC Neotame Advatame

24 Juice drink with no added sugars Sweeteners: Acesulfame- K, Sucralose Beans with 50% less sugar Fat Free Yogurt with sugars and sweeteners Sweeteners: Fructose, Aspartame Sweeteners: Sugar, Steviol glycosides Beans with 30% less sugar Sweeteners: Sugar, Saccharin

25 Bulking agents Polyols Can have similar properties to the sugars being replaced Contribute sweetness so may mean that HPS are not required Warning label required when polyol exceeds 10% of product Sweetener Directive can limit use Alternative Bulking Agents May increase fibre content of product Can be label friendly No / low sweetness may require HPS May require careful formulation to match full sugar product

26 Bulk Sugar Replacers Polyols Maltitol, isomalt, sorbitol, xylitol, lactitol, erythritol Alternative sugars Trehalose, isomaltulose, allulose Polydextrose Inulin/Fructo-oligsaccharides Novel soluble fibres Nutriose (Roquette), Promitor (Tate & Lyle) Starches / low DE maltodextrins

27 No Added Sugar Milk Chocolate Sweeteners: Inulin, Maltitol (<10%), Steviol Glycosides Sugar Free Sweets Sweeteners: Isomalt, Sorbitol, Aspartame, Acesulfame-K 128kcal per Lolly Contains inulin labelled as Chicory Root Fibre Sugar Free Gum Sorbitol, Xylitol, Maltitol, Maltitol Syrup, Aspartame, Sucralose, Acesulfame K

28 Summary Huge number of options in terms of ingredients to reduce sugar, most appropriate will depend on; Food matrix Brand and positioning Cost Target consumer Likely consumption levels

29 Thank you for your attention Any questions? Carole Bingley