JOINT ACTION FOR BETTER NUTRITION

Increased consumption of processed food, rapid urbanization, and changing lifestyles have shifted our dietary patterns into excessive sugar intake.

Fortunately, governments and healthcare professionals have been working in tandem to increase awareness about the implications of excessive sugar consumption. At the same time, consumers have begun to demand low-sugar food alternatives.

Consequently, many companies in the food and beverage industry have begun to reformulate their existing products with a new challenge: Maximizing taste while limiting sugar content.

From Disproquima, we would like to present our sugar substitutes to ensure an incredible final taste without compromising consumers’ health.

SUGAR CONSUMPTION

Excess calories from foods and drinks high in free sugars contribute to unhealthy weight gain, which can lead to overweight and obesity, as well as the risk of dental caries (tooth decay). Consequently, the WHO has created a guideline that recommends reducing the daily intake of free sugars to less than 10% of the total energy intake.

However, in Europe, intake in adults ranges from about 16-17% in countries like Spain and the United Kingdom. Intake is much higher among children, ranging from about 12% in countries like Denmark, Slovenia, and Sweden, to nearly 25% in Portugal.

Free sugars are all sugars added to foods or drinks by the manufacturer, cook, or consumer, as well as sugars naturally present in honey, milk, syrups, fruit juices, and fruit juice concentrates, nevertheless the WHO guideline limit only consumption of foods and drinks containing high amounts of added sugars (sugar-sweetened beverages, sugary snacks, candies…) since natural sugars have not reported evidence of adverse effects.

SUGAR REDUCTION IN FOOD&BEV INDUSTRY

Sugar reduction messaging is reaching consumers:

43% of consumers say that sugar is one of the ingredients they are most conscious of limiting/reducing in their diet.

Food brands should review their formulations and seek alternative sweetening solutions to better align with consumers’ sugar reduction concerns and goals.

– Top categories of food and beverage launches tracked with low/no/reduced sugar from 2018 to 2021 show that Soft Drinks are the top category, followed by Baby & Toddlers & Sports Nutrition. Bakery and spreads are the fastest-growing categories.

In the sweeteners industry, sustainability, naturalness, and functionality will play a big role in the next generation. Lead the sugar reduction with our sugar substitutes:

– TREHA^® is a disaccharide with a similar chemical structure as sucrose. It is a multifunctional ingredient with 38% sucrose sweetness and special benefits for freshness, texture, and flavor/odor in food and beverages.

– GOFOS^TM is a soluble prebiotic fiber composed of 95% short-chain fructooligosaccharides (sc-FOS) produced from beet sugar using an enzymatic process. It reduces sugar while promoting beneficial gut bacteria growth and activity and helps maintain a healthy gut.

– Arabic Dates are an alternative sweetening solution that is 100% natural, organic, and free from additives, preservatives, allergens, and GMOs.

– XYLITOL tastes like sugar but has 40% fewer calories and does not raise blood sugar levels. Moreover, it is a safe ingredient, suitable also for diabetics.

– Other intense sweeteners, polyols, sugars, and derivates to sugar reduction: Acesulfame K, Aspartame, Neotame. Sucralose, Thaumatin, Sweetener Blends, Neohesperidine DC, Saccharine, Stevia, Lactitol, Xylitol, Maltitol, Erythritol, Sorbitol, Fructose, Dextrose, Maltose & Pullulan.

REFERENCES

– Limit fat, salt, and sugar intake. WHO. Available on: http://www.emro.who.int/nutrition/reduce-fat-salt-and-sugar-intake/index.html
– Innova Data Base. Available on: https://innovadatabase.com