less than 10% of the total energy intake<\/strong>.<\/p>\nHowever, in Europe, intake in\u00a0adults\u00a0<\/u>ranges from about\u00a016-17%<\/strong>\u00a0in countries like Spain and the United Kingdom. Intake is much higher among\u00a0children<\/u>, ranging from about 12% in countries like Denmark, Slovenia, and Sweden,\u00a0to nearly 25%<\/strong>\u00a0in Portugal.<\/p>\nFree 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\u00a0concentrates, nevertheless the WHO guideline\u00a0limit only<\/u>\u00a0consumption of foods and drinks containing high amounts of\u00a0added sugars<\/strong>\u00a0(sugar-sweetened beverages, sugary snacks, candies…) since\u00a0natural sugars have not reported evidence of adverse effects<\/u>.
\n![\"\"](\"https:\/\/disproquima.com\/wp-content\/uploads\/2024\/01\/d8a67d5b1-scaled.jpg\")
<\/p>\nSUGAR REDUCTION IN FOOD&BEV INDUSTRY<\/strong><\/p>\nSugar reduction messaging is reaching consumers:<\/p>\n
43% of consumers say that sugar is one of the ingredients they are most conscious of limiting\/reducing in their diet.<\/i><\/b><\/p>\n
Food brands should review their formulations and seek alternative sweetening solutions to better align with consumers’ sugar reduction concerns and goals.<\/p>\n
– Top categories of food and beverage launches tracked with low\/no\/reduced sugar from 2018 to 2021 show that\u00a0Soft Drinks<\/strong>\u00a0are the top category, followed by\u00a0Baby & Toddlers<\/strong>\u00a0&\u00a0Sports Nutrition<\/strong>. Bakery and spreads are the fastest-growing categories.
\n![\"\"](\"https:\/\/disproquima.com\/wp-content\/uploads\/2024\/01\/19df866b1.png\")
<\/p>\nIn the\u00a0sweeteners industry,<\/u>\u00a0sustainability<\/strong>,\u00a0naturalness<\/strong>, and\u00a0functionality\u00a0<\/strong>will\u00a0play a big role\u00a0<\/u>in the next generation. Lead the sugar reduction with our sugar substitutes:<\/p>\n–\u00a0TREHA\u00ae<\/sup><\/b>\u00a0<\/sup>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.<\/p>\n–\u00a0GOFOSTM<\/sup><\/b>\u00a0is a soluble\u00a0prebiotic fiber composed of\u00a095% short-chain fructooligosaccharides<\/strong>\u00a0(sc-FOS) produced from\u00a0beet suga<\/strong>r using an enzymatic process. It reduces sugar while promoting beneficial\u00a0gut bacteria growth<\/strong>\u00a0and activity and helps\u00a0maintain a healthy gut.<\/strong><\/p>\n–\u00a0Arabic Dates<\/b>\u00a0are an alternative sweetening solution that is\u00a0100% natural<\/strong>,\u00a0organic<\/strong>, and\u00a0free\u00a0<\/u>from\u00a0additives<\/strong>,\u00a0preservatives<\/strong>,\u00a0allergens<\/strong>, and\u00a0GMOs<\/strong>.<\/p>\n– XYLITOL<\/b>\u00a0tastes like sugar but has\u00a040% fewer calories<\/strong>\u00a0and does not raise blood sugar levels. Moreover, it is a safe ingredient, suitable also for diabetics<\/u>.<\/p>\n– Other\u00a0intense sweeteners, polyols, sugars, and derivates\u00a0<\/b>to sugar reduction: Acesulfame K, Aspartame, Neotame. Sucralose, Thaumatin, Sweetener Blends, Neohesperidine DC, Saccharine, Stevia, Lactitol, Xylitol, Maltitol, Erythritol, Sorbitol, Fructose, Dextrose, Maltose & Pullulan.<\/p>\n
![\"\"](\"https:\/\/disproquima.com\/wp-content\/uploads\/2024\/01\/ab82ccbd1-scaled.jpg\")
<\/p>\n
REFERENCES<\/b><\/p>\n
– Limit fat, salt, and sugar intake.\u00a0<\/strong><\/em>WHO. Available on:\u00a0http:\/\/www.emro.who.int\/nutrition\/reduce-fat-salt-and-sugar-intake\/index.html<\/a>
\n–\u00a0Innova Data Base<\/em><\/strong>. Available on:\u00a0https:\/\/innovadatabase.com<\/p>\n","protected":false},"excerpt":{"rendered":"JOINT ACTION FOR BETTER NUTRITION Increased consumption of\u00a0processed food, rapid\u00a0urbanization, and\u00a0changing lifestyles\u00a0have\u00a0shifted our dietary patterns\u00a0into\u00a0excessive\u00a0sugar intake. Fortunately,\u00a0governments\u00a0and\u00a0healthcare\u00a0professionals have been\u00a0working in tandem\u00a0to\u00a0increase awareness\u00a0about the implications of excessive sugar consumption. At the same time,\u00a0consumers\u00a0have begun to\u00a0demand low-sugar\u00a0food alternatives. Consequently, many\u00a0companies in the food and beverage industry\u00a0have begun to\u00a0reformulate their existing products\u00a0with a new challenge:\u00a0Maximizing taste\u00a0while\u00a0limiting sugar\u00a0content. From\u00a0Disproquima, […]<\/p>\n","protected":false},"author":1,"featured_media":626,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[],"class_list":["post-617","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-our-ingredients"],"acf":[],"yoast_head":"\n
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