Welsh Researchers Create Reduced Sugar Blend for Cookies

An innovative Welsh research project has resulted in a sweetening blend for biscuits, offering a significant reduction in sugar by at least 20%. Shepherd’s Biscuits, a company catering to independent stores, foodservice providers, and hotels across the UK, took the initiative to explore the possibility of reducing sugar content in biscuit recipes without compromising flavor, texture, or appearance.

The study culminated in the creation of a unique blend consisting of five key ingredients: sugar, soluble fiber, maltodextrin, fructose, and a natural sweetener. Director of Shepherd’s Biscuits, James Wasdell, expressed the project’s dual objectives. First, to craft a premium, lower-sugar (and eventually, lower-carbohydrate) biscuit, and secondly, to share the knowledge and ingredients with all bakers in Wales.

Wasdell revealed that the discoveries made during the project could be extended to other baked goods, such as cakes. However, he did acknowledge that the incorporation of the new sweetening blend would incur a 5% increase in production costs. Consequently, the company is now seeking a commercial ingredient manufacturer to take on the task of producing these blends, enabling bakeries to readily purchase and implement them to reduce sugar content in their products. This initiative aims to foster healthier alternatives while preserving the delectable qualities that consumers enjoy in baked treats.