Sweetening options spotlighted
An online study of 760 Americans found that traditional sweeteners such as honey and sugar are preferred over chemical-sounding sweeteners such as sorbitol, xylitol.
Released at IFT18 by Kerry, the Taste & Nutrition Co., the study also revealed that 55% of respondents want reduced sugar products to taste the same.
In response to their findings, Kerry introduced its TasteSense Sweet natural flavoring system that allows for up to 30% reduction in some applications, including bakery.
Click here to read more about the company’s study and new solution.
Tate & Lyle, P.L.C., Ingredion, Inc. and Royal DSM also introduced new sweetening solutions. The zero-calorie sweetener steviol glycoside Rebaudioside M (Reb M) offers a taste more like sucrose than Reb A, according to the suppliers at the event.
Efforts are currently underway to increase the ingredient’s supply and make it more affordable by growing stevia plants with more Reb M content and by producing Reb M through a process that involves fermenting baker’s yeast.
