Thursday, 14 December 2017

 

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Ingredients suppliers presented sugar replacing solutions at Food Ingredient Europe, in Frankfurt, Germany, between November 28-30, trying to meet the global trend of reduced or sugar-free label for bakery and confectionery items.

Barry Callebaut has developed a range of solutions to reduce sugar in confectionery products, claiming that doesn’t mean compromising on taste.

Nowadays, 49% of global consumers are trying to limit their sugar intake and healthy alternatives for snacks and meals are a worldwide growing trend that Barry Callebaut is addressing through its continuous investments in R&D, explains the company. 

The complete range contains five wholesome sugar solutions for chocolate and also has a toolbox of sugar substituting technologies ready for customer-specific developments.

Track record in sugar reduction: Leen Allegaert, head of Barry Callebaut’s Wholesome Choice innovation program, explains that reformulation started in 2007. “We have built a proven track record in sugar reduction. We developed a toolbox of sugar substituting technologies that is ready for customer-specific developments as well as a complete range of chocolate and filling recipes that are either reduced in sugar or free of added sugar”, explains Allegaert.

Sugar reduction: Barry Callebaut’s first solution is to reduce sugars by at least 30%. In general, a product should contain at least 30% less sugar than a similar product in the market to be labeled sugar-reduced. Barry Callebaut’s sugar reduced dark and milk chocolate contains a dietary fiber blend that replaces part of the sugar content. 

Free of added sugar: Barry Callebaut also offers a series of recipes that do not contain any added sugar. This range is available in a variety of dark, milk and white chocolates with maltitol as a one-on-one sugar replacer. Maltitol is a polyol: a sugar alcohol that is used as a bulk sweetener that contains fewer calories but preserves 90% of a product’s sweetness.

Without added sugar and with no potential laxative effect: Barry Callebaut also offers chocolates without added sugar and without the requirement to declare the laxative effect. The declaration of the laxative effect is not required for recipes using maximum 10% polyols combined with dietary fiber.

Sugar free: For these sugar free chocolates, Barry Callebaut uses maltitol and stevia as sweeteners and takes all sugar out. 

Gradual reduction: A last option is to gradually reduce sugar in chocolate year-on-year by 10-20%, without adding polyols. Barry Callebaut offers support with product reformulation and regulatory advice.

Roquette’s Invitation to CREATILICIOUS

This year at FIE, the Roquette’s team welcomes visitor to its CREATILICIOUS food truck, offering an exciting journey into street foods.

“So Wow” chewing-gum: With its soft chewy texture, this sugar-free chewing-gum, made with SweetPearl maltitol and LYCASIN maltitol syrup.

A high-protein chocolate snack: This indulgent muffin is made with NUTRALYS pea protein and SweetPearl maltitol to offer a high protein content, no added sugars and lowered glycaemic response.

Plant-based drink with pea protein: Enjoy this plant-based beverage anytime – as a drink, with cereals or in a smoothie. A source of plant protein, with a great taste and texture, this non-dairy drink is naturally lactose-, dairy- and soy-free - thanks to NUTRALYS pea protein.

Taura’s Solutions from Fruits

Natural fruit and vegetable pieces are the ideal way to reduce added sugar without compromising on taste, Taura Natural Ingredients demonstrated at Food Ingredients Europe.

The global ingredients company uses unique URC® (Ultra-Rapid Concentration) technology to create real fruit and vegetable pieces, flakes and pastes. The company say its solutions offer the perfect way to reduce added sugar in applications such as baked goods and cereals.

Visitors to Taura’s stand have been offered a 30% reduced added sugar cookie containing the company’s real fruit pieces. They will be able to compare it with a full-sugar cookie and a reduced added sugar cookie without fruit pieces.

Peter Dehasque, group CEO, Taura Natural Ingredients, said: “Reduced sugar products are increasingly common but they often leave consumers disappointed. Our unique fruit pieces are the ideal way to cut added sugar while still offering a fantastic flavor and texture experience.  When people visit us at FIE  they will see and taste first-hand that we offer perfect, natural, clean label solutions to the challenge of reducing added sugar.”

Related articles: 

Barry Callebaut Introduces Fourth Type of Chocolate: Ruby 

FDF Launches a Sugar Reducing Guidline for Bakery Products 

Sugar Concern Is 47% Higher Than Three Years Ago

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