{"id":1969,"date":"2020-01-21T11:33:29","date_gmt":"2020-01-21T16:33:29","guid":{"rendered":"https:\/\/maltproducts.com\/?p=1969"},"modified":"2021-01-07T19:07:59","modified_gmt":"2021-01-07T19:07:59","slug":"added-sweetness-without-added-sugars","status":"publish","type":"post","link":"https:\/\/maltproducts.com\/maltproducts\/2020\/01\/21\/added-sweetness-without-added-sugars\/","title":{"rendered":"Added SWEETNESS without added SUGARS"},"content":{"rendered":"<h3>Beverage developers are creatively seeking ways to enhance sweetness without adding sugars<\/h3>\n<p style=\"text-align: left;\">Just a tad sweet,\u201d \u201ca touch of sweetness\u201d and \u201cslightly sweetened\u201d are phrases marketers are using to suggest their beverages are not concentrated sources of sugar. Others choose regulated content claims such as reduced sugar,\u201d \u201cpercent less sugar\u201d and \u201cno added sugars.\u201d All are intended to appeal to the four out of five shoppers who are limiting or avoiding sugars in foods, a figure reported by the Washington-based International Food Information Council Foundation in its 2019 Food and Health Survey.<img decoding=\"async\" class=\"size-medium wp-image-1973 alignright\" src=\"https:\/\/maltproducts.com\/maltproducts\/wp-content\/uploads\/2020\/03\/AddedSWEETNESSwithoutaddedSUGARS-259x300.png\" alt=\"\" width=\"259\" height=\"300\" \/><br \/>\nStudies show some shoppers rely on the sugar \u2014 and now the \u201cadded sugar\u201d \u2014 content of beverages as a basis for decision to purchase and consume. Added sugars became a mandatory subset of the total sugars line in the Nutrition Facts Label on Jan. 1 for manufacturers with annual sales of at least $10 million. Smaller companies have an additional year to comply.<br \/>\n\u201cAlthough consumer confusion about food and health remains high, one area showing the strongest consensus is the desire to reduce the amount of sugar in an individual diet,\u201d said Mel Mann, director of innovation, Wixon, St. Francis, Wis. \u201cReasons behind this may be weight management, as well as to avoid health complications such as diabetes, cavities and other negative issues associated with high-sugar consumption.\u201d<br \/>\nRosa Sanchez, North America beverage innovation leader, DuPont Nutrition &amp; Biosciences, St. Louis, added that no-sugar beverages are sought by consumers following the trending keto diet. Gatekeepers, too, are looking for fewer added sugars in beverages for their children.<\/p>\n<h4><strong>Making sense of reduced sugar claims<\/strong><\/h4>\n<p>The U.S. Food and Drug Administration is very specific on permissible sugar claims. \u201cSugar-free\u201d call-outs may be made on products with less than 0.5 grams of sugars per reference amounts customarily consumed (R.A.C.C.) and per labeled serving. \u201cNo added sugars\u201d and \u201cwithout added sugars\u201d claims are allowed if no sugar or sugar-containing ingredient, such as concentrated fruit juice, is added during processing. \u201cReduced-sugar\u201d and \u201cless-sugar\u201d claims are possible when there is at least 25% fewer grams of sugar per R.A.C.C. When making such a claim, the label must also state the comparison, such as \u201c50% less sugar than (the reference food).\u201d<br \/>\nWhile the descriptor \u201clow\u201d is defined by the F.D.A. as it relates to some nutrients as well as calories, it has not been authorized for use with sugar; therefore, low-sugar claims violate the F.D.A.\u2019s labeling regulations. Descriptors such as \u201ctad,\u201d \u201ca touch of\u201d and \u201cslightly\u201d are not in the regulations.<br \/>\nOn Jan. 9 the Center for Science in the Public Interest, Washington, formally requested the F.D.A. to take enforcement action against such vernacular that implies a beverage is not a concentrated source of added sugars. The group explained the claims are misleading. Labels of Honest Tea\u2019s Organic Half Tea and Half Lemonade, for example, boast that the product is \u201cJust a tad sweet,\u201d while the 16.9-oz bottle contains 25 grams of added sugars, equal to 36% of the Daily Value. For context, the F.D.A. considers a product \u201chigh\u201d in any nutrient if it contains at least 20% of the Daily Value.<br \/>\n\u201cSince Honest began in 1998, we\u2019ve strived with our variety of flavors to create beverages that are \u2018just a tad sweet,\u2019\u201d a Coca-Cola spokesperson said. \u201cWe believe great-tasting tea doesn\u2019t need to taste too sweet. For example, Moroccan Mint contains 8 grams of sugar, while others such as Just Green Tea or Ginger Oasis include zero grams of sugar. This helps us create a variety of better-for-you options that every consumer can enjoy.\u201d<br \/>\nThe spokesperson added that Honest\u2019s teas contain less sugar than many competitors and that the brand continues to innovate to deliver a product that doesn\u2019t taste too sweet.<br \/>\n\u201cBeverages considered discretionary or recreational will receive the most scrutiny with the new added sugar callout on nutrition panels,\u201d Mr. Mann said. \u201cThey also present the best opportunity to provide the consumer options to manage sugar consumption while retaining the familiarity consumers are looking for in their beverages.<br \/>\n\u201cAs sugar\u2019s primary \u2014 often sole \u2014 purpose in these type of products is to contribute sweetness, reduced-sugar beverage products should focus on \u2018sweetness maintenance,\u2019 informing consumers how their taste experience will not change even as they benefit from a reduction in added sugars. Sugar is just one ingredient that can be used to maintain sweetness; beverage marketers have an array of alternatives to deliver this attribute while still meeting consumer expectations for less sugar.\u201d<\/p>\n<h4><strong>More than simply sweet<\/strong><\/h4>\n<p>Sweetness maintenance is about delivering the familiar, distinctive taste curve of sugar. In addition to making sure the sweetness intensity is the same, the developer must ensure the timing of the sweet sensation is the same. epending on the beverage, this may require careful blending of sugars with other ingredients.<br \/>\n\u201cFlavor of a beverage can play a large role in selecting the right sweetener system,\u201d said Vuk Levakov, technical manager for beverages \u2013 North America, Tate &amp; Lyle, Hoffman Estates, Ill. \u201cThe addition of functional ingredients, such as protein, collagen and C.B.D., also has an impact.\u201d<br \/>\nJonas Feliciano, manager of strategic marketing, global sugar reduction, Ingredion Inc., Westchester, ll., said, \u201cSugar reduction has become an essential element of beverage design and, more often than not, an expectation of the consumer in order to deliver on health properties that they intrinsically expect. With the requirement of added sugars being disclosed, as well as the continuedtrend of artificial sweeteners falling out of favor, formulations using plant-based high-potency sweeteners mixed with natural caloric sweeteners should become the norm rather than an outlier.\u201d<br \/>\nCane sugar is the leading natural caloric sweetener used in beverages. It provides four sweet calories per gram. Some natural sugars provide extra nutritional value. \u201cBy using a minimally processed whole grain sweetener, such as malted barley or oats, beverage companies can incorporate a \u2018sweetener-plus\u2019 ingredient that maintains important nutritionals found in the whole grain, such as essential amino acids, minerals, vitamins and soluble fiber,\u201d said Amy Targan, president, Malt Products Corp., Saddle Brook, N.J.<br \/>\nIn addition to blending sweeteners, adding a taste modifier may provide further assistance. Some flavors also impact sweet taste.<br \/>\n\u201cOur modifiers are differentiated by adhering to the natural taste curve of sugar, which we have verified through external sensory testing,\u201d Mr. Mann said. \u201cVanilla, for example, will make beverages taste sweeter by stimulating retro-nasal receptors, apparently amplifying the sweet signals from the tongue.<br \/>\n\u201cA class of compounds known as positive allosteric modifiers bind to sweet taste receptors on the tongue and amplify the sweet signal to the brain, all without contributing their own taste.\u201d<br \/>\nIn some beverages, sugar also contributes mouthfeel, as sugar is a solid, and when dissolved in solution provides body that is noticeable when absent. High-intensity sweeteners \u2014 natural and artificial \u2014 are used at such low levels that their solids contribution is nominal. Depending on the beverage, bulking agents such as fiber, gum and starch may assist with building back the expected mouthfeel.<br \/>\nSensient Flavors, Hoffman Estates, Ill., offers flavors with modifying properties. They work in tandem to replace the desirable attributes lost through sugar removal.<br \/>\n\u201cThe sweetness modifiers replace a small amount of sweetness,\u201d said Deirdre Piggott, technical director at Sensient. \u201cTherefore, they cannot replace a large amount of sugar, such as more than half in a beverage system, but they work like a charm with smaller reductions in building back the body that is lost when some sugar is removed.<br \/>\n\u201cIf the removal of sugar causes undesirable notes such as bitter, sour and astringent to come through, then masking flavors can be used.\u201d<br \/>\nAndy Ohmes, global director \u2013 high intensity sweeteners, Cargill, Minneapolis, said, \u201cWhile consumers\u2019 growing aversion to added sugars is well documented, so is their uncompromising demand for great taste. Our next-generation stevia products have opened the door to dramatically improved reduced-sugar beverage formulations.\u201d<br \/>\nNatural high-intensity sweeteners, namely stevia leaf extracts and monk fruit, complement the growing plantbased movement, said Katharina Pueller, director of natural sweetener business, SweeGen, Rancho Santa Margarita, Calif. It\u2019s important to note that not all stevia sweeteners are created equal. Some are no longer plant extracts, as they are produced by microbial fermentation. SweeGen now offers an ingredient toolbox of stevia leaf extracts and natural flavor modifying ingredients for sugar reduction in beverages.<br \/>\nAnother plant-based ingredient that assists with sweetness is chicory root fiber. In addition to boosting the fiber content of the beverage, some ingredient formats have a sweet taste.<br \/>\n\u201cOur approach goes beyond simple sugar reduction because we believe that reduction should happen in a smart way that considers physiology and metabolism,\u201d said Kyle Krause, product manager for functional fiber and carbohydrates, North America, Beneo, Parsippany, N.J. \u201cChicory root fiber is an option for reducing total and added sugars. It is a very easy way to increase fiber intake while getting all of its proven prebiotic benefits.\u201d<br \/>\nNatural prebiotic chicory root fiber ingredients include inulin and oligofructose. They offer a lower glycemic response, a positive impact on the gut microbiome, and enhanced calcium absorption leading to improved bone health and weight management support.<br \/>\nMr. Mann said the new regulatory requirement to call out added sugars will increase consumer attention to this one nutritional aspect. That\u2019s why it makes sense to keep added sugar low or void, especially in beverages, when water is an easy better-for-you alternative.<br \/>\n\u201cBeverages are a logical \u2018first place\u2019 consumers will realize the amounts of sugar they are consuming,\u201d he said.<\/p>\n<p>&nbsp;<\/p>\n<p>Donna Berry<br \/>\neditor@sosland.com<br \/>\nThe author is a contributing editor for Food Business<br \/>\nNews and a principal in the firm Dairy and<br \/>\nFood Communications, Inc. Her web site address<br \/>\nis www.berryondairy.com.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Beverage developers are creatively seeking ways to enhance sweetness without [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17,11],"tags":[],"class_list":["post-1969","post","type-post","status-publish","format-standard","hentry","category-press-coverage","category-trade-press-coverage"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.6.1 (Yoast SEO v27.2) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Added SWEETNESS without added SUGARS - Malt Products Corporation<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/maltproducts.com\/maltproducts\/2020\/01\/21\/added-sweetness-without-added-sugars\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Added SWEETNESS without added SUGARS - 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