The practicalities of sugar reduction

Transcription

1 The practicalities of sugar reduction Jenny Arthur, Head of Nutrition and Product Development 9 November 2017 This document has been prepared solely for Sugar Reduction Summit and may not, without permission, be disclosed to any third party. 1

2 Agenda 1 Function of sugar in food and drink products 2 Key reformulation challenges 3 Blueprinting products examples of what is possible 4 FDF and Leatherhead reformulation guide spotlight on sugars 2

3 Section 1 Function of sugar in food and drink products 3

4 Functions of sugar in food and drink products TASTE Gold standard for sweetness AERATION Helps create air pockets and bubbles TEXTURE Physically provides structure which creates texture soft, hard, brittle, chewy, crispy, crunchy BULK Provides volume directly and through inter-ingredient interaction a key product building block FERMENTATION Interacts with yeast to create rise PRESERVATIVE Reduces microbial activity through binding water VISUAL APPEAL Creates colour sometimes through caramelisation 4

5 The 9 product categories Taste Preservative Bulk Texture Aeration Fermentation Visual appeal Breakfast cereals Cakes Biscuits Sweet spreads Yoghurts Confectionery Morning goods Puddings Ice-creams 5

6 Sugar functionality in cakes Cake Cake structure Volume Texture Aeration Keeping quality Humectancy (moisture) Crumb colour Shelf life Preservative Crumb tenderising Whipping and creaming aid 6

7 Section 2 Key reformulation challenges 7

8 Technical challenges & options Sugar contributes more than sweetness No single ingredient can replace the role of sugar Other nutritive sweeteners e.g. fructose, honey, agave etc. Same calories Consumer natural perception Flavour changes but cost and processing challenges High intensity sweeteners aspartame, sucralose, stevia etc. Replace the sweetness Clean labels may be compromised Taste limitations Bulk sweeteners e.g. polyols Lower calorie, different taste profile 8

9 Technical challenges & options Examples of bulk sweeteners Sugar alcohols (polyols) Replace the bulk in a formulation Clean labels may be compromised Laxative warning over 10% Other ingredients fibres e.g. inulin Opportunity to add more wholegrains/fibres 9

10 Cake/biscuit example Replace some sugar with higher proportion of other carbohydrates No calorie benefit all carbohydrates have 4 calories per gram Replace some sugar with higher proportion of fats Increase in total calories fat has 9 calories per gram Replace some sugar with a bulk sugar replacer (e.g. a polyol) Clean label implications Laxative warning over 10% Replace some sugar with combination of bulking agent plus high potency sweetener Impact on taste and flavour Few high potency sweeteners classified as natural 10

11 Section 3 Blue printing products: Understanding the microstructure & texture 11

12 What is a blueprint of a food product? It is a map of technical information telling you why your product behaves in the way that it does Where is each ingredient? What state are they in? Structure Texture Sensory It is used to provide a baseline for: Reformulation Changes to processing 12

13 The Leatherhead approach building the blueprint Use Rheology Texture Microstructure to blueprint the product and relate to sensory profile and consumer preferences 13

14 Examples of sugar replacement in biscuits Sugar Sweetener No sweetener Caster sugar Sugar free (with sweetener replacement) Sugar free no sweetener 14

15 Sensory profiles Sugar (388) Maltitol (542) AF_Uncooked AF_Burnt * AF_Sweet * AF_Salt TXT_Cloying AP_Glossy * AP_Burnt * AP_Pitted * AP_Uncooked centre * AR_Overall Aroma Intensity AR_Burnt * TXT_Crumbly FL_Overall Flavour Intensity TXT_Crunchy * FL_Uncooked TXT_Hardness on first bite * FL_Burnt * FL_Salty FL_Sweet * 15

16 Sensory profiles Sugar (388) Maltitol (542) Free from (865) AF_Uncooked AF_Burnt * AF_Sweet * AF_Salt TXT_Cloying AP_Glossy * AP_Burnt * AP_Pitted * AP_Uncooked centre * AR_Overall Aroma Intensity AR_Burnt * TXT_Crumbly FL_Overall Flavour Intensity TXT_Crunchy * FL_Uncooked TXT_Hardness on first bite * FL_Burnt * FL_Salty FL_Sweet * 16

17 Surface Sugar Sweetener 17

18 Rise & crumb structure Sugar Sweetener 18

19 Transmitted light microscopy thin slice through sugar biscuit 19

20 Transmitted light microscopy thin slice through biscuit Sugar Sweetener 20

21 Rheology and texture analysis Different probes to choose from Produce a characteristic curve Force Peak distance Brittleness Area under the curve = energy to penetrate biscuit 21

22 Energy required to penetrate through the biscuits (g.sec) Texture analysis results Biscuit F Biscuit M Biscuit S 22

23 The impact of sugar reduction We have only swapped sugar for sweetener Appearance paler, pitted Structure of crumb uneven, denser with larger air spaces Texture harder, with sweetener, crumblier Flavour less sweet, different flavour notes, more salty Ingredient distribution and interaction altered Flour (starch & protein) Fat Water 23

24 Section 4 FDF/Leatherhead reformulation guide spotlight on sugars 24

25 Product categories Product categories covered in the report Soft drinks Dairy products Bakery products 25

26 In summary One of the first steps is to consider the regulatory implications Also need to consider what is the objective of the reduction in sugar No single ingredient can replace the role of sugar Taste is the major driver for purchase and reduction of sugar is not straight forward and technically very challenging It is important to understand the functionality of sugar in different product categories 26

27 Epsom Yew Tree Bottom Road Epsom KT18 5XT UK London St James's Street London SW1A 1JT UK Phone: Phone:

28 Disclaimer Some parts of a report of this nature are inevitably subjective and/or based on information obtained in good faith from third party sources. Where opinions are expressed, they are the opinions of the individual author and/or the relevant third party source and not those of Leatherhead Food Research or its group. Furthermore, if new facts become available and/or the commercial or technological environment evolves, the relevance and applicability of opinions and conclusions in this report may be affected. Accordingly, while this report has been compiled in good faith, no representation or warranty, express or implied, is made by Leatherhead Food Research as to its completeness, accuracy or fairness. Except where limited by law, neither Leatherhead Food Research nor its group shall be responsible for any actions taken or not taken as a result of any opinions and conclusions provided in this report and you agree to indemnify Leatherhead Food Research, its group and/or personnel against any liability resulting from the same. 28