Milling & Baking News - November 3, 2020 - 21

Food Ingredient Solutions

label friendly. A combination of non-sugar bulking agents such as allulose, fibers
and specialty syrups can significantly reduce the amount of added sugars in desserts like pies."
In pies, formulators will need to reduce
sugar in fillings since little sugar is in the

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and complete science available. Further,
adoption of this recommendation now
would likely cause great confusion with
consumers as the FDA's revised Nutrition Facts Label includes added sugar labeling using a 10% Daily Value."
The mean consumption of added sugars in the United States was 13% of daily
calorie intake in 2013-16, according to the
DGAC report. Nearly 70% of added sugar intake comes from five food categories:
sweetened beverages, desserts and sweet
snacks, coffee and tea, candy and sugars,
and breakfast cereal and bars.
In the grain-based foods industry, desserts, breakfast cereal and bars all come
with specific issues in sugar reduction.
"Considering that grain-based desserts are almost entirely made of added
sugars, the challenge is to replace the
functionality that sugar brings," said Eric
Shinsato, senior project leader, technical
service for Ingredion, Inc., Westchester,
Ill. "Sweetness can be maintained with
high-potency or other alternative sweeteners, but not all bulking agents may be
appropriate for the application.
"Polyols are a proven and cost-effective means to replace sugar, but usage is
limited, and they are often not considered

The frosting or coating contains most of the
added sugar in breakfast cereal.

crust, said Tim Christensen, certified master baker for Minneapolis-based Cargill.
"Polyols work well, especially maltitol,
which can be used as a one-to-one substitute for sugar," Mr. Christensen said. "Sorbitol and erythritol are also good choices,

but regardless of the bulk sweetener used,
developers will need to address formulation gaps with additional ingredients."
Cargill achieved a 25% sugar reduction in pie fillings through a combination of Xerose erythritol, Oliggo-Fiber
chicory root fiber, lower DE corn syrup
(or Xtend sucromalt), maltodextrin
and ViaTech stevia leaf extract.
In breakfast cereal, the frosting or coating contains most of the added sugar, Mr.
Shinsato said.
"A reduction in the amount of coating
used or replacing the sugar with another
bulk sweetener can help to reduce the
amount of added sugar," Mr. Shinsato said.
"Sweetness is more easily maintained by
using high-potency sweeteners in the coating or even in the cereal flake or puff itself."
Cargill advises clients to look at both
the cereal and its sugar coating, said Chad
Rieschl, senior research food technologist.
"Each presents unique challenges,"
Mr. Rieschl said. "Replicating sugar's
sweetness is the first hurdle. Whenever possible, we turn to high-intensity
sweeteners like ViaTech stevia leaf extract, which help maintain a nice, sweet
cereal experience."
Replacing sugar's impact on texture

Folic acid's positive link to pregnancy could
benefit enriched grains in DGA

rain-based food groups once again are heralding the benefits of Committee said negative health outcomes were associated with diets
enriched grains with hopes to influence the Dietary Guidelines featuring higher intake of red and processed meat, sugar-sweetened
for Americans. A new section in the Dietary Guidelines this year foods and beverages, and refined grains. In the 835-page report, the
may help their cause.
expression "refined grains" appears 50 times while the term "enriched
For the first time recommendations will be made specifically for preg- grains" appears once.
nant and lactating women and infants under age 2. The Food and Drug
Yet the DGAC report supports folic acid supplementation before and
Administration mandates the addition of folic acid to enriched cereal during pregnancy since folic acid intake is critical in the first trimester
grains, including enriched rice and flour, and enriched cereal grain prod- of pregnancy to reduce the risk of neural tube defects. The DGAC also
ucts like bread and macaroni.
said it found moderate evidence that women who consumed folic acid
A coalition of grain-based foods organizations called the "Grain supplements while lactating had higher serum and red blood cell folate
Chain" is leading the call for better representation of enriched grains in concentration when compared to non-supplement users. No difference
the Dietary Guidelines.
"While we know that dietary patterns are a help'The consistent negative language in the report
ful motif for discussing nutrition, in this case, the
regarding refined grains villainizes foods that are
consistent negative language in the report regarding
refined grains villainizes foods that are nutritious,
nutritious, economical and appeal broadly across life
economical and appeal broadly across life stages,
stages, socioeconomic and cultural tastes.'
socioeconomic and cultural tastes," said Lee Sanders,
- Lee Sanders, American Bakers Association
senior vice president, government relations and public affairs for the Washington-based American Bakers Association. "The enrichment and fortification of grain foods have was found in human milk folate concentrations when compared to nonmade lasting contributions to public health. Of note, enrichment re- supplement users.
sulted in the eradication of such diet-related diseases as pellagra and
Grain Chain members include the ABA, AIB International, the Cereberiberi, while fortification with folic acid is credited with significantly als & Grains Association, the Grain Foods Foundation, the Independent
reducing the prevalence of neural tube defects (by 35% since 1998). Bakers Association, the National Pasta Association, the National AssoEnriched grain foods also provide shortfall nutrients (iron, fiber) that ciation of Wheat Growers, the North American Millers' Association, the
contribute to positive health outcomes in various life stages."
Retail Bakers of America, the Wheat Foods Council and the USA Rice
A scientific report released in July by the Dietary Guidelines Advisory Federation. MBN

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Milling & Baking News - November 3, 2020

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