• Sweeteners have recently come under scrutiny, either because they add too many calories to products or because they are too processed. But whether high-calorie, low-calorie, or no-calorie, sweeteners are essential in baking, both to feed the yeasts and to extend the product's shelf life.
One of the main concerns of manufacturers in the bakery industry at the present time is finding the right sweetener to help them achieve the goal of obtaining products that meet the demands of the market.
Whether it's developing a new product with less sugar, reformulating a classic product to comply with new sugar regulations or simply making a pastry from scratch that appeals to dieters specific, it is essential to find the right ingredient to allow the recipe to reach its potential in terms of taste, which is the thing that matters most.
The term "sweeteners" covers a wide range from high-calorie syrups such as glucose syrups, maltose syrups, glucose-fructose syrups, fructose syrups, dextrose monohydrate and anhydrous made from corn and wheat, to polyol with low or no calories such as maltitol, liquid or powdered sorbitol, isomalt, manitol and blends and high intensity sweeteners such as stevia.
For a growing number of consumers, perceptions of health, diet and sugar content are increasingly interconnected, leading to greater attention to product labels and increased interest in reducing sugars – even and in the categories "treat" such as pastry - confectionery products.
Replacing sugar – a major challenge
Low-sugar products are increasingly in demand, but replacing sugars, a key ingredient in baked goods, is a significant challenge. Sugar influences texture, structure, browning, product processability, shelf life, and more.
Reformulating to reduce sugars without sacrificing physical and textural attributes, meeting regulatory requirements and meeting other nutritional and functional requirements is a huge challenge with no one-size-fits-all solution. Successful formulations of low-sugar baked goods must find the right combination of ingredients to replicate these functions.
Choosing the right ingredients means considering the type of bakery product first. To be successful, sweetening solutions must take into account the functional characteristics most important to the specific product. If it is important for biscuits to be crunchy, for muffins we want an airy and fluffy texture.
Equally important is the category to which the product belongs (eg no added sugar, low sugar, low calorie, high fiber). When choosing sweeteners, it is important to define sugar content and calorie goals. This will determine which solutions can be used.
Sweeteners for pastry products
The major ingredient manufacturers have already responded to the challenge by launching sweeteners that meet the requirements. Thus, ADM recently launched the natural and organic agave sweetener SweetRight. With a 25-30% higher sweetening power than sucrose, less can be used to achieve reduced sugar and calorie content in finished baked goods while maintaining the sensory experience consumers prefer.
According to company representatives, SweetRight has a neutral sensory profile, binding and browning properties, and has exceptional solubility, moisture retention and hydration, allowing for ease of use in a variety of baked goods. ADM also offers low sugar glucose syrup SweetRight (RSGS), which is a solution to reduce up to 30% of sugar in bakery products.
ADM also recommends complementary ingredients to support key sensory attributes such as taste and texture in low-sugar baked goods. More exactly, Fibersol from ADM/Matsutani LLC, an innovative soluble dietary fiber that helps restore integrity through the structural and binding qualities that can be lost when sugar is reduced or completely eliminated.
And the Cargill company produces sweeteners for pastry products. In soft cakes and cookies, C*Sorbidex or Maltidex sweeten, extend shelf life and provide moisture control. In crackers and cereal bars, sweetness and crunchy texture are best provided by using powder IsoMaltidex or Maltidex.
A cleaner label
But reducing the sugar content is not the only challenge. Added to this is the reformulation for a cleaner label. Because some artificial sweeteners, with or without calories, have names that sound unnatural to the consumer, the conflict arises between the desire to consume less sugar and the desire to see only easily recognizable ingredients on the label.
Launching clean-label products at an affordable price is an ongoing challenge in a variety of foods, with escalating prices of many food ingredients causing manufacturers to revise their formulations. To meet this demand Cargill is launching its range of solutions Cargill Pure for a clean label.
An example from the Pure range of ingredients is wheat and barley malt syrup SweetPure, which provides the functionality of a high maltose syrup and is well suited for use in biscuits, in cereal glazes and as a binder in cereal bars. It is an easier to recognize and easier to label ingredient, allowing it to be labeled as wheat and barley malt syrup. Made by treating wheat starch with barley malt, SweetPure is minimally processed and meets the ISO definition of natural.
Today's consumers are increasingly curious and aware of the ingredients used in their food. As such, many consumers gravitate towards sweeteners that they associate with clean label attributes such as being "closer to nature" or easily recognizable. In fact, nearly 70% of consumers say that simple, recognizable ingredients influence their purchasing decisions. At the same time, consumers consider sweeteners derived from natural sources to be "better" in general – for their health, for the environment and they taste better.
Plant-based
And ADM brings a broad portfolio of sweetening solutions derived from natural sources to support manufacturers in creating baked goods, sweets and snacks that reflect consumer demands for clean labels. Plant-based or naturally derived sweeteners such as agave are popular with consumers, which can help product manufacturers meet clean label demands while maintaining the good taste of low-sugar baked goods .
Agave sweetener SweetRight meets all these conditions and is additionally certified organic, kosher, halal and non-GMO. And to this sweetener is added the fruit-based one, FruitUp, for products with a clean label and naturally sweetened with fruit. FruitUp enables ease of use in the formulation process by supporting sugar reduction and acting as a wetting agent in certain bakery products such as sponge cakes, preserving the sensory experience preferred by consumers and optimal shelf life.
Sustainability in focus
When reformulation is accompanied by sustainability concerns, there are solutions that help manufacturers measure the environmental impact of added ingredients. To satisfy new generations of consumers who are increasingly aware of their environmental footprint, food and beverage companies must now focus on using ingredients that use less while still having more to offer.
A survey conducted by Ingredient shows that 66% of consumers believe brands should do more to protect the planet, 74% of consumers are looking for initiatives to reduce their carbon footprint and 72% are looking for initiatives to reduce global warming. The same study shows that one in two consumers have changed their diet in the past two years to lead a more sustainable lifestyle.
What does the next period have in store for us? As pressure to reduce sugar consumption increases, we are likely to see increased demand for baked goods made with fewer sugars. At the same time, because they are primarily treats, they must taste great, look appealing, have the right texture and taste sensation to attract the consumer. Specialists expect innovations that provide complete solutions and accelerate sustainability so that the bakery of the future meets all consumer needs.
Article written by Gabriela Dan, Editor of Arta Albă
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