Culinology - December 2021 - 21

ing nature's
side
and disaccharides), sugars from syrups
and honey, and sugars from concentrated
fruit or vegetable juices that are more than
what would be expected from the same
volume of 100% fruit or vegetable juice of the
same type.
But the allure of sugar's sweetness and
functionality remains strong, with 28%
of those surveyed by IFIC saying they
prefer sugar as their sweetener of choice
versus low/no-calorie sweeteners (23%).
The situation has pressed ingredient
product developers to continue developing
technologies and systems that make reducing
sugar in applications easier.
Also challenging product developers
is label claims like " natural, " " non-GMO, "
" organic, " and " clean " are some of the most
impactful claims consumers look for when
shopping in-store or online, according to IFIC.
This means the sweet spot for sweetener
innovation are ingredients perceived as
natural.
Stevia is currently the most popular natural
high-intensity sweetener. Stevia leaves
contain dozens of sweet components;
however, two of the best-tasting, Reb M and
Reb D, comprise less than 1% of the stevia
leaf. Suppliers in the space continue to invest
Consumers are increasingly looking for
sweeteners perceived as natural
in technologies to differentiate products and
make them more affordable. Differentiation
also includes sourcing.
Ingredion, Inc., Westchester, Ill., and S&W
Seed Co., Longmont, Colo., entered into a
pilot production supply agreement for stevia
production in the United States. Most stevia
production occurs outside the United States
because of historical constraints with climate
and harvesting techniques.
Under the agreement, S&W Seed Co.
will leverage its stevia plant portfolio and
production techniques to supply Ingredion
and its PureCircle by Ingredion subsidiary
with US-sourced stevia plants.
Monk fruit, also known as luo han guo, is a
small, vine-grown, subtropical fruit that gets
its intense sweetness from naturally occurring
antioxidants called mogrosides, which are
up to 300 times sweeter than sugar. It also is
emerging as a popular sweetener perceived
as natural. Monk fruit juice concentrate is
one of the most common ingredient formats
and is about 15 times sweeter than sugar.
It is made by crushing the fruit then infusing
the crushed fruit with hot water to release
its natural sweet juice. The sweet infusion is
then filtered to clarify and stabilize the monk
fruit juice.
by Jeff Gelski and
Keith Nunes
knunes@sosland.com
©Pixel-Shot - stock.adobe.com
DECEMBER 2021 | Culinology | 21

Culinology - December 2021

Table of Contents for the Digital Edition of Culinology - December 2021

Culinology - December 2021 - Intro
Culinology - December 2021 - 1
Culinology - December 2021 - 2
Culinology - December 2021 - 3
Culinology - December 2021 - 4
Culinology - December 2021 - 5
Culinology - December 2021 - 6
Culinology - December 2021 - 7
Culinology - December 2021 - 8
Culinology - December 2021 - 9
Culinology - December 2021 - 10
Culinology - December 2021 - 11
Culinology - December 2021 - 12
Culinology - December 2021 - 13
Culinology - December 2021 - 14
Culinology - December 2021 - 15
Culinology - December 2021 - 16
Culinology - December 2021 - 17
Culinology - December 2021 - 18
Culinology - December 2021 - 19
Culinology - December 2021 - 20
Culinology - December 2021 - 21
Culinology - December 2021 - 22
Culinology - December 2021 - 23
Culinology - December 2021 - 24
Culinology - December 2021 - 25
Culinology - December 2021 - 26
Culinology - December 2021 - 27
Culinology - December 2021 - 28
Culinology - December 2021 - 29
Culinology - December 2021 - 30
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Culinology - December 2021 - 44
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