Reducing Sugar Levels

As the debate continues on the actions needed to reduce sugar consumption, it is evident that pressure is mounting for manufacturers to produce healthier options for consumers. More and more consumers are seeking reduced sugar products which reflect the impact of the increasing concerns expressed by health advocates about links between high-sugar diets and levels of obesity, type 2 diabetes and tooth decay.

The U.S. government has for the first time given a specific limit of less than 10 percent of daily calories for intake of added sugars in their diet. As consumers become more aware about the warnings on detrimental effects of sugar, Google Trends data reported that online search interest in the term "added sugar" is on the rise and reached the height of its popularity in the U.S. last month.

Sugar is an important contributor to flavour by interacting with other ingredients. It has the unique ability to heighten flavour or depress the perception of other flavours depending on the application. The addition of sugar during processing or preparation of foods not only gives flavour, but contributes to the texture and mouthfeel. Therefore a reduction can often leave a product tasting bland.

SweetLITE™ range of products has been developed by ITS to enable manufacturers to make significant reductions in sugar content whilst still retaining the true characteristics of their products. This has been proven in flapjacks, granolas, clusters, cookies and cereal bars in which a 20%-40% sugar reduction was achieved with no detrimental effect on flavour or function.

Carl Smith, Innovations Manager says 'in a flapjack it is not just about flavour loss, it is about binding the ingredients together to offer a taste and texture solution. At ITS, we have a number of technically advanced solutions for various applications.’

For any enquiries, please contact or Tel: (+44) 01635 817416.

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