Culinology - June 2020 - 20

INGREDIENT trends

Sauces and
marinades, which
can be concentrated
sources of sugar,
can benefit reduced
sugar applications.

While keto dieters strive to avoid sugar,
most health- and wellness-enthusiasts prefer
to see fewer added sugars in everyday foods.
This includes yogurt, snack bars and even
marinated chicken breast.
Marketers are not to worry if a product
contains some added sugars, according
to Innova Market Insights, Arnhem, The
Netherlands. Research shows many
consumers are OK with a little sugar if it
improves product palatability, even if they
are trying to reduce their overall sugar intake.
The goal is transparency and empowering
consumers with information.
"Since many consumers are looking
at product labels and making purchase
decisions based on the total sugar content,
the added sugars and the types of
sweeteners, some brands may choose to
combine sugar with other sweeteners or not
use it at all," said Holly McHugh, marketing
associate, Imbibe, Niles, Ill.
Often the best approach to reducing
sugar in formulations goes beyond simple
sugar substitution and blending. It may

also encompass the use of technologies
that enhance the inherent sweetness of the
product, emphasize the non-sweet flavors in
the system or even trick the taste buds into
perceiving sweet by ingredient manipulation.

Tips and tricks
To reduce added sugars, formulators may
incorporate one or more non-sweetener
ingredients recognized for allowing the sweet
taste of foods to be better perceived by the
palate. Some ingredients amplify sweetness,
while others mask competitive tastes or
introduce new tastes to the food that round
out the overall taste profile.
Food-grade organic acids, for example,
may assist with reducing added sugars in
beverages, yogurt preparations and some
condiments formulated with fruit-based
ingredients.
"Malic acid imparts tart and sour flavors,"
said Mohammad Emami, senior product
manager, Bartek Ingredients, Stoney Creek,
Ontario, Canada. "It adds complexity to fruit
flavor profiles and modifies the sweetness
of high-intensity sweeteners. Add malic acid
to red pasta sauces and barbecue sauces
to make them richer and more consistent in
texture, flavor and color without relying as
much on sugar."
Citric and malic acids are particularly
effective in increasing sweetness perception
by providing a contrast to the sweetness
already present in the foods, according to
Jerry McDonald, vice president - culinary,
Midas Foods International, Oak Park, Mich.
"The contrast provides a means for the
natural sweetness to step forward on the
palate," he said. "Small amounts of salt,
heat and bitterness have the same effect
of providing contrast, bringing the natural
sweetness forward. 
"Fats, especially dairy fats like butter and
cream, also tend to increase sweetness
perception. Not only do they contribute
lactose, they also cover the palate, allowing
sugars and their sweetness to pop."

Dairy ingredient innovation

©Ingredion

20 |

Culinology | JUNE 2020

Foods formulated with dairy ingredients
often benefit from specialty products with
added functions and flavors.
"In baked bars and other bakery products,
we sometimes use sweet whey or milk
Culinology - June 2020

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