Customer Focused, Science Driven, Results Led

Sugar ReformulationWhat are the options for alternative sweeteners?

Carole Bingley

September 2015

•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

RSSL

•What is sugar?

•Role of sugar in food products

•Considerations for sugar replacement

•Sweeteners and bulking agents

Contents

Consumer perception of 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

What is sugar?

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

•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

Role of sugar in food products

•Media pressure and consumer awareness

•Calorie reduction

•Tooth decay

•Foods for specific diets

•Technical benefits

•Cost

Why replace sugar?

Sources of sugar in the diet

Sugar, confectionery

and preserves

26%

Soft drinks25%

Biscuits, cakes and

cereals21%

Alcohol10%

Dairy 6%

Other12%

National Diet and Nutrition Survey 2008-2012

Considerations for sugar replacement

Cost

Consumer need

NPD or reformulation?

New ProductNo requirement to match taste and texture of current

product, therefore, greater flexibility in ingredient selection

ReformulationNeed to meet consumer expectations in terms of taste,

texture and appearance of current product – careful selection and blending of ingredients required

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

Full sugar Reduced sugar Sugar freeSweeteners Sugar Sugar, Steviol

GlycosidesAspartame,

Acesulfame-KSugars g/100ml

10.6 6.7 0

Energy kcal/100ml

42 27 0.3

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

Wheat Flour, Maize Flour, Sugar, Palm Oil, Dextrose, Raising Agents (Ammonium Carbonates), Calcium Carbonate, Emulsifier (Monoglycerides), Niacin, Iron, Thiamin, Riboflavin, Vitamin A, Vitamin D

Wheat Flour, Sugar, Palm Oil, Raising Agents (Ammonium Carbonates), Calcium Carbonate, Emulsifier (Monoglycerides), Niacin, Iron, Thiamin, Riboflavin, Vitamin A, Vitamin D

Typical values / 100gOriginal 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

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

Intense sweeteners or bulking agents?

• Bulk sugar replacers

• Possibly high potency sweeteners

• High potency sweeteners

• Possibly texturising ingredients

Low Moisture Foods Beverages and high moisture foods

Sugar Replacement in Beverages

Acid and flavour

Sugar

Water

Acid and flavour

Sweetener

Water

42kcal/100ml 0.3kcal/100ml

445kcal/100g

Flour 56%

Fat 17%

Sugar 17%

Water 8%

418kcal/100g

Fat 17%

Bulking agent 17%

Water 8%

Fat 20%

Bulking Agent 17%

Water 8%

Sugar Replacement in Foods e.g. Biscuits

452kcal/100g

Water 9.55%

Flour 68%

Fat 20%

Sweetener 0.05%

Flour 56%

Ketchup with 50% less sugars

Sweeteners: Sugar, Steviolglycosides

Milkshake with 40% less sugar

Sweeteners: Fructose, Sugar, Acesulfame-K, Sucralose

70kcal per bar

Contains Oligofructose Syrup

52kcal per biscuit

Contains Polydextrose

Sugar Free Mints

Sweetener: Sorbitol

Sugar Free Butter Candy

Sweeteners: Isomalt, Acesulfame-K

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

Flour 56%

High Potency Sweeteners

From Natural Origin• Thaumatin• Stevia/Rebaudioside A• Luo Han Guo• Brazzein• Monatin

Synthetic• Saccharin• Cyclamate• Aspartame• Acesulfame-K• Sucralose• Neohesperidine DC• Neotame• Advatame

Fat Free Yogurt with sugars and sweeteners

Sweeteners: Fructose, Aspartame

Beans with 50% less sugar

Sweeteners: Sugar, Steviol glycosides

Beans with 30% less sugar

Sweeteners: Sugar, Saccharin

Juice drink with no added sugars

Sweeteners: Acesulfame-K, Sucralose

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

• 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

Bulk Sugar Replacers

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

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

Thank you for your attention

Any questions?

Carole Bingley

carole.bingley@rssl.com

www.rssl.com