"Sugar reduction": Develop food and beverage recipes for today's consumers.

Luis Fernandez, Senior Vice President, Global Application Development
Over the past two decades, consumers have experienced significant changes in food and beverage preferences and consumption habits. "Information-driven consumption" is one of the most mainstream trends of the day: consumers want to know more about the food and beverage products they buy in order to make appropriate choices based on the value of their products and whether they are good for their health.
consumer demand
for consumers around the world, it is imperative to reduce total sugar consumption and calorie intake. Tyler conducted an online survey in July 2015 involving 7,200 respondents from the United States, Mexico, Brazil, the United Kingdom, France, Germany, Russia, China and Japan. According to the survey, an average of 55 percent of consumers said they were working to reduce their sugar intake, while 42 percent said they were trying to reduce their calorie intake. Echoing this, the Innova Global Food and Beverage Survey shows that the total number of food and beverage products with no/low calories and no/low sugar claims increased by 87% compared to 2010.
addition, many countries have tax and new labelling requirements for food and beverage manufacturers. For example, the U.S. Food and Drug Administration's (FDA) latest label requires a special emphasis on total calories and indicates the amount of added sugar. Many consumers are starting to look for options based on their health needs, but are reluctant to sacrifice the delicious experience. Food and beverage manufacturers are once again facing the challenge of meeting their customers' consumption needs for non-calorie and non-sugar products while meeting their requirements for a good taste and eating experience.
Opportunities and challenges coexist
Food and beverage manufacturers need to consider developing more non-calorie and non-sugar products that help manufacturers position healthy brands, effectively circumvent sugar excise taxes, and meet specific advertising needs and labeling requirements.
in food and beverage, it is not easy to achieve "sugar reduction". Sugar reduces freezing points in frozen products, enhances candy light and coating, and browns baked goods. Recipe experts must be fully aware of the synergies of the various sweetening solutions available and keep in mind that ingredients are not simply "one-to-one alternatives". Manufacturers face two major challenges in "sugar reduction": sweetness compensation and texture replacement.
and textured taste replacement
high-level sweeteners can achieve effective sweetening of the formula after desaccharides. Adding "natural" ingredients such as stevia glycosides and rohango to the formula provides additional consumer-friendly labeling advantages for the product. However, some high-level sweeteners produce bitter aftertaste. Therefore, the formulation expert should use no bitter taste, taste pure high-fold sweetener.
high-level sweeteners can improve sweetness, but sometimes some of the effects of sugar are still not achieved. The manufacturer must determine the correct combination of ingredients based on the specific application in order to re-emerge the sensory feelings provided by sugar. Aloxone sugars, for example, have the same good taste, texture and functionality as sucrose, but are extremely low in calories. Some fibers also ensure a sensory experience with whole sugar products by maintaining body mass and taste.
manufacturers face challenges in "heat reduction" in food and beverages, and working with suppliers with a full range of ingredient solutions and expertise can greatly simplify the process. More importantly, such cooperation also ensures that manufacturers meet the fullest extent of the claims of the target consumer's needs.
author's introduction:
. Luis Fernandez is currently Senior Vice President of Global Application Development at Tyrone and has over 25 years of experience in the application of ingredients for a wide range of foods, including confectionery, beverages, bread snacks and dairy products, and is a member of the American Academy of Food Craftsmanship and the International Academy of Food Sciences.
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