INDUSTRY PERSPECTIVE: CHALLENGES
OF REDUCING SUGAR AND USING SWEETENERS
DR KAVITA KARNIK, PRINCIPAL SCIENTIST (GLOBAL NUTRITION)
AGENDA
Why is calorie reduction needed?
 Problem and changing picture
 Challenges with behaviour change
Industry Perspective with Examples
 Beverages
 Dairy products
 Baked goods
© Tate & Lyle 2016
WHY IS CALORIE REDUCTION
NEEDED?
A ‘LARGE’ PROBLEM, WE ALL KNOW ABOUT -
© Tate & Lyle 2016
Food and Health in Europe: a new basis for action WHO report 2004
- IS ACTUALLY EVEN BIGGER!!
Food and Health in Europe: a new
basis for action WHO report 2004
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CONSUMER RESEARCH
A SNAPSHOT OF CONSUMER NEEDS
Which nutrients are you trying to eat more or less of?
53.0%
Much more of
Much less of
-32.0%
-54.0%
Fat
© Tate & Lyle 2016
46.0%
-55.0%
Carbs
Sugar
-51.0%
Fibre
Tate & Lyle Survey Data
Protein
Salt
-42.0%
Calories
CONSUMERS ARE CONSCIOUSLY TRYING TO DECREASE SUGAR INTAKE
% of European consumers finding these
claims very important (2014)
Sugar-free
33%
Sugar ranks #1 on the list of what
European consumers are trying to
decrease their intake of, with 41% trying
to reduce their consumption
Source: Innova Sugar Reduction Key Trends and Developments October 2014
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Reduced
sugars
36%
BUT CONSUMERS ARE ALSO CLEAR THAT TASTE IS THE MOST
IMPORTANT FACTOR WHEN CHOOSING WHAT TO EAT AND DRINK
Percentage of consumers agreeing that “taste is the most important
consideration” when choosing what to eat and drink
Global
75
Western Europe
78
Germany
84
France
Spain
76
UK
76
Italy
Source: Roper Reports Worldwide 2012
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A NUMBER OF
CHALLENGES!
DRIVERS FOR REFORMULATION
Key drivers
- Consumer demand (leading to importance of claims on packaging)
- Public Health Authorities
Low sugar
…..where the product contains no more than 5g of sugars per 100g for solids or 2.5g of sugars per 100ml for liquids.
Sugar free
……where the product contains no more than 0.5g of sugars per 100g or 100ml.
No added sugar
……where the product does not contain any added mono or disaccharides or any other food used for its sweetening properties.
Energy reduced
…..where the energy value is reduced by at least 30%, with an indication of the characteristic(s) which make(s) the food reduced in its total
energy value.
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EU Nutrition and Health Claims Regulations 1924/2006
WHEN REDUCING SUGAR, FORMULATORS ARE FACED WITH A
NUMBER OF CHALLENGES
Replacing sugar requires:
 Compensating for sweetness
 Replacing the bulk and texture
 Compensating for functional properties
 Shelf life
 Appearance (e.g. browning)
 Texture (e.g. moistness, crunchiness)
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IMPORTANT TECHNICAL CHARACTERISTICS OF SUGARS
Sugars are not just sweet, they provide a unique
combination of physical and chemical properties
 Boiling point elevation; important for confectionery and condiments
 Freezing point depression; important for ice creams and frozen desserts
 High concentration of sugars decreases water activity, which helps in preservation
 Provides bulk, texture and physical structure to foods
 Impact on starch gelatinization; in baked products sugar delays the onset of
gelatinization allowing more time for the product to rise
 Provides the base for yeast fermentation
 Undergoes browning reactions to create colour and flavour
 Humectancy properties help to extend shelf life
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LOW CALORIE SWEETENERS
- Sweeteners are substances used to impart a sweet taste to food
- Intense sweeteners, which are used in low calorie foods and
beverages, including table-top sweeteners, have a relative
sweetness many times that of sugar (sucrose), which means:
-
© Tate & Lyle 2016
they can be used in much smaller amounts
they are added to foods to replace the sweetness normally provided
by sugars, without providing energy
ROLE IN FOODS AND DRINKS
Replace sugar(s)
Provide sweetness
Provide no/few
calories
© Tate & Lyle 2016
Provide the
consumer with
greater choice
of lower calorie,
sweet tasting
products
THE USE OF SWEETENERS MUST ALSO COMPLY WITH REGULATIONS
 In the EU, sweeteners are approved for use in particular food categories up to a specified
maximum use level
 Many of the category definitions require that the final food or beverage meet particular calorie
and/or sugar reduction criteria if sweeteners are included
 Flavored drinks – only energy reduced (30%) or with no added sugar
 Flavored fermented milk products – only energy reduced (30%) or with no-addded sugar
 Breakfast cereal – only breakfast cereals with a fibre content of more than 15%, AND containing
at least 20% bran, energy reduced (30%) or with no-added sugar
 Confectionery – only confectionery with no-added sugar
 - only starch-based confectionery energy reduced (30%) or with noadded sugar
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Calorie Reduction in Beverages
© Tate & Lyle 2014
© Tate & Lyle 2016
FORMULATION OF REDUCED SUGAR BEVERAGES
Replacing sugar in beverages is relatively straight forward • The sweetness can be replaced by a sweetener
• In beverages such as soft drinks, a 100% reduction in
calories is achievable by using low calorie sweeteners
• 30% caloric reduction can be easily achieved, although there
may be a reduction in perceived “mouthfeel” and syrupiness
of the drink at higher levels of sugar replacement
• “Mouthfeel” can be compensated by the addition of a
soluble fibre alongside the sweetener – but this will increase
the caloric value slightly
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RASPBERRY LIME TEA DRINK
Benefits : 50% sugar reduction
30% calorie reduction
Balanced sweetness and rounded taste profile
BUILT WITH
BENEFITS
Low calorie sweetener
 Provides clean and sweet taste
 Allows 50% sugar reduction
Soluble fibre
 Provides body mouthfeel
 Helps to deliver a more balanced sweetness and taste
profile – roundness
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Tate & Lyle 2016
RASPBERRY LIME TEA DRINK
SENSORY RESULTS
TRIANGLE TEST
(n = 24)
25
p = 0,8617
N° of indications
20
18
15
10
6
5
0
Answers right
Answers wrong
NO significant overall difference
between 30% calorie reduced Raspberry Lime Tea Drink
and full sugar reference
20& Lyle 2016
© Tate
This data is provided in good faith for your information. Customers should take their own advice with regard to all legal and regulatory aspects of our food ingredients and their usage
for human consumption. Tate & Lyle accepts no responsibility for the validity of the claims set above.
REPLACING THE BULK AND TEXTURAL CHARACTERISTICS
Replacing sugar in beverages is relatively straight forward but what happens when
you want to take sugar out of ice cream, cakes, sweets and still maintain acceptable
taste???
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Sugar Replacement in Dairy Products
© Tate & Lyle 2014
© Tate & Lyle 2016
SUGAR REPLACEMENT IN DAIRY PRODUCTS
Sucrose not only provides sweetness but contributes to:
STRUCTURE
MELTING
BEHAVIOUR
MOUTHFEEL
• Sugar replacers need to deliver the same performance
• Therefore, it is important to understand the properties of the alternatives
e.g. Impact on melting characteristics, sweetness, texture and freezing point
depression factor
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NO-SUGAR ADDED FROZEN DESSERT
Further calorie reductions can be achieved with noadded sugar formulations which include high
potency sweeteners to add back the sweetness
Built with:
 Soluble fibre
 Polyol
 Stabilizer system
 Low calorie sweeteners
Benefits:
 No added sugar
 > 50% sugars reduction
 17% fewer calories
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Sugar Replacement in Baked Products
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SUGAR REDUCTION IN BAKED PRODUCTS
• Sugar reduction in baked products is technically challenging but can be achieved using
a number of ingredients to replace the sugar and maintain the taste and texture
required
• However, regulations in EU limit the type of baked products that sweeteners can be
used in
e.g. fine bakery products for special nutritional uses only
(includes sweet, salty and savoury products, including prepared doughs for their preparation, such as cookies, cakes, muffins,
doughnuts, biscuits, rusks, cereal bars, pastries, pies, scones, cornets, wafers, crumpets, pancakes, gingerbread, éclairs, croissants,
as well as unsweetened products such as crackers, crisp breads and bread substitutes)
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NO SUGAR-ADDED MUFFIN
Built with:
 Soluble fibre
 Polyol
 Low calorie sweeteners
Benefits:
 No added sugar
 18% fewer calories
 High fibre
© Tate & Lyle 2016
Prospective purchasers are advised to conduct their own tests, studies and regulatory review to determine the fitness of Tate & Lyle products for their particular purposes, product claims or specific applications.
TO CONCLUDE
• Sugar ranks number 1 in European consumers’ list of items that they need to reduce the
intake of.
• Sugar reduction is more complicated than ‘take the sugar out’! There are a number of
technical challenges
• Innovations from the food and beverages industry have provided helpful alternatives
• Current regulatory environment limits the opportunities of sugar reduction and food
reformulation
• A range of low calorie sweeteners, either used alone or in sweetener blends, can be a useful
tool in sugar reduction and reformulation by providing sweet taste without calories
• Stakeholders need to work more closely together to achieve the common goal of improving
the public health outcomes
© Tate & Lyle 2016
THANK YOU !
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