Why Today's Sweetener

[INGREDIENTS]

by Donald E. Pszczola

very good reasons. An interest in developing foods for individuals with diabetes or those with concerns over weight management plays a potential role for these sweeteners as they offer advantages in addressing these urgent health needs. The potential of these sweeteners may have been further enhanced by a recent epide- miological study which suggests that the quantity of sugar in the food supply can be linked to diabetes rates. Researchers from the Stanford University School of Medicine, the University of California-Berkeley, and the University of California-San Francisco examined data on sugar availability and diabetes rates from 175 countries over the past decade. After accounting for obesity and a large array of other factors, the researchers found that increased sugar in a population’s food supply Can today be characterized was linked to higher diabetes rates. as the Great Sweetener Why Today’s Sweetener ‘Rush’? On the more monetary side, of Rush? Food history books course, many of these sweetening may see it that way as a proliferation of sweetener riginally, I was going to title this gold nuggets, new sweetener sys- systems, by finding ways to reduce alternatives are helping article “Strategies for tems are being developed or the levels of sugar in a formulation, formulators address the OSweetening the Pot.” Certainly “mined” from a wide range of are cost-effective—definitely an challenge of reducing sugar an accurate one considering the sources, including agave, monk fruit, important consideration when without compromising sweetness and number of different ways that food stevia plants, palm coconuts, sugar developing foods by manufacturers functionality. formulators are approaching the beets, and a variety of by-products, who are concerned about the price Image ©Fuse/Thinkstock and challenge of reducing sugar in foods just to name a few. It’s actually quite of sugar and its future availability. ©Hemera/Thinkstock. and beverages without compromis- exciting, especially if you’re an Today, there is no such thing as a Image composite by Leslie Pappas. ing the taste and functionality of ingredients writer. This article alone strange bedfellow. Relying on differ- sugar. But then I started thinking: covers more than 40 sweetener ent synergies, both nutritive and Why so many sweetener innova- developments launched over the non-nutritive sweeteners are being tions? Why the “rush” (sudden or past 12 months, and that number combined to create some very inter- otherwise) on this particular ingredi- conceivably could be even higher if esting—and novel—sweeteners. In ent category? this article wasn’t limited by space fact, the possible combinations are And, of course, by “rush,” I’m not considerations. endless. And to accomplish this, referring to that up-down feeling But that still leaves us with the partnerships are being formed you get because of blood sugar lev- big question (and the subsequent between different companies that a els. Rather, this “rush” is more like title of this article): Why today’s few years ago would have been the Great Gold Rush of the 1840s. sweetener rush? unthinkable. Only today, instead of panning for I suspect that there are several As innovation runs rampant, new pg 56 05.13 • www.ift.org sources for sweeteners are being From a marketing perspective, Put all these different factors tapped into ranging from by-prod- the word “natural” is driving many of together and it isn’t surprising to see ucts to the sweetness provided by these sweetener developments as such a rush of sweetener develop- exotic fruits. well, as suggested by the success of ments. In the world of sweeteners, In particular, the emergence of certain sweeteners such as stevia Relying on different synergies, both nutritive and non-nutritive sweeteners are and monk fruit, rather than being being combined to create some very interesting—and novel—sweeteners. promoted as magic bullets by them- selves, are finding valuable use with In fact, the possible combinations are endless. other sweeteners including sugar. As such, these sweeteners are help- sweeteners such as stevia. (The anything seems possible today, as ing to spread the creation and dairy industry as it petitions for the this article will soon demonstrate. proliferation of new sweetener sys- use of aspartame and other non- Let’s now look at some of these tems much like combinations of nutritive sweeteners in flavored milk sweetener innovations and the non-nutritive sweeteners such as may pause here for a moment to opportunities that they are creating. aspartame and acesulfame K consider this point.) And creative worked together synergistically to marketing campaigns, new ingredi- Collaboration Will Produce create new formulations. ent platforms, and different Fermentation-Derived Steviol Glycosides Let’s look at stevia, for example. websites are helping to spread the The only steviol glycosides commer- Since 2008, the sugar substitute sweet word while finding ways to cially available are derived from the category has reportedly grown 20%, accelerate product development. leaves of stevia plants grown and and stevia-based products are There are many other factors as harvested in an agriculture setting. expected to represent 80% of the well. Flavors and flavor enhancers However, this may change as Cargill, market for natural sweetness. are helping to fuel the growth of Wayzata, Minn. (www.cargill.com), Today, more than 56 million U.S. these sweetener systems, helping to households have purchased prod- solve problems such as unwanted Stevia leaves contain a number of individual molecules (known as steviol glycosides) that give them their sweet taste. The only commercially available steviol glycosides ucts made with stevia aftertastes. New forms of sweeten- are derived from stevia plants grown and harvested in an agricultural setting. sweeteners—up from 49 million ers are being developed that can However, fermentation-derived steviol glycosides will be produced in the near during the last 52-week period. provide sweetness in a convenient future. Photo courtesy of Cargill Stevia-based beverage product way. Proprietary systems are being introductions nearly doubled utilized to create new sweeteners at between 2010 and 2011. New stevia a faster rate and at a cheaper price. extracts made with different combi- As interest in sweet-savory pair- nations of steviol glycosides are ings grows, the need for the use of being developed that provide opti- sweeteners that will prove effective mal advantages for specific in these taste partnerships applications. These new extracts, as increases as well. well as the wide variety of possibili- Also, as these sweetener sys- ties that are created when stevia is tems develop and become more combined with other nutritive and sophisticated, they provide a sweet non-nutritive sweeteners, are help- taste that is not criticized when ing to fuel the sweetener compared to sucrose. As such, low- proliferation described in this arti- calorie chocolates and other snacks cle. Furthermore, stevia is being that have a desirable taste can be approved in a variety of countries created. (the most recent being Canada), And in this proliferation, some opening the gates for new product sweeteners are even getting a sec- development. ond chance at life.

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(The best-tasting stevia leaf molecules are not commercially available because of their very low concentrations in the plant.) Second, it will allow steviol glycosides to become a more economical product for companies and consumers alike. Third, it will allow steviol glycosides to be produced using a simplified and scalable supply chain. Evolva and Cargill believe that fermentation-derived steviol glycosides have the potential to unlock more value from stevia-based sweeteners. Cargill will be responsible for the commercialization of the fermentation-derived steviol glycosides. The company is a global market leader in the stevia-based sweetener category.

Reb D to be Commercialized Plans to commercialize the latest stevia innovation, high-purity Reb D, are under way by PureCircle USA, What’s in your child’s and Switzerland-based Evolva fermentation technology to produce Oak Brook, Ill. (www.purecircle. chocolate milk? The dairy Holding SA (www.evolva.com) have a range of steviol glycosides using com). Following a detailed safety industry has filed a petition entered into a collaboration to sustainable, low-cost, carbohydrate evaluation by an independent Expert with FDA to allow the use of any safe and suitable jointly develop and commercialize feedstocks. These products will Panel, the product has received self- sweetener including non- fermentation-derived steviol benefit food and beverage manufac- affirmed GRAS status, and the nutritive sweeteners such glycosides. turers in a number of ways. company has elected to submit its as aspartame in flavored Evolva believes it is the first First, it will allow better-tasting GRAS notification to FDA for addi- milk. Photo © Fuse/Thinkstock company to successfully adapt steviol-glycoside-based products. tional safety review. Got Diet Milk?

You’ve probably heard that the years to give these sweeteners a in milk? Absolutely not. Do a This constant craving fattens up International Dairy Foods green light in food formulation. Google search and you’ll find the food companies’ bottom lines Association and National Milk And most recently, the European some very colorful headlines as it fattens up their customers, Producers Federation filed a Food Safety Authority’s risk indeed, among them some that leading to our current obesity petition with FDA that would assessment concluded that reference a plot for aspartame to epidemic.” (That logic sounds a allow the use of non-nutritive aspartame is safe and poses no poison the milk supply. Consumer little far-fetched. It has some sweeteners in flavored milk. (See toxicity concerns. But you know, watchdog groups are urging the rather large holes, but for now I’ll page 59 of this article for a state- when you take into consideration U.S. Food and Drug let food scientists address that ment recently released by IDFA.) a variety of other issues, that Administration to reject the peti- particular opinion.) This has generated some confirmation of safety may just tion. One watchdog organization, I hope that the dairy industry, controversy. not be enough in today’s world— SumOfUs.org, argues that when it issued its petition, real- For me, it’s not a question of one that is becoming increasingly “hyper-sweet additives like ized that such a backlash would safety regarding the use of different from previous times. aspartame rewire children’s be inevitable, that it didn’t come aspartame or other non-nutritive Am I surprised about the con- brains so that they always want as a complete surprise to their sweeteners in milk. There have troversy regarding the possible sugary foods, turning the kids representatives. Because if it been enough studies over the use of non-nutritive sweeteners into tiny consumption machines. did, well, somebody had their

pg 58 05.13 • www.ift.org PureCircle research has identi- amend the standard of identity for such as ‘reduced-calorie chocolate fied Reb D as having one of the best milk and 17 other dairy products to milk,’ for milk made with non-nutri- sweetness profiles of any steviol provide for the use of any safe and tive sweeteners. This phrase, glycoside from the stevia leaf. Its suitable sweetener as an optional according to market research, clean sweetness will further enable ingredient. This would mean the doesn’t appeal to children and has customers to develop naturally inclusion of artificial sweeteners contributed to the overall decline in sweetened formulations with very such as aspartame. milk consumption in schools, the low to no calories, particularly in On February 20, IDFA issued the petition states. food and beverages with higher following statement, which I will “Allowing milk processors to use sweetness levels, such as carbon- quote completely here as I consider any ‘safe and suitable’ sweetener in ated soft drinks. Its commercializa- it a major sweetener development flavored milk and still label it ‘milk’ tion will play an integral role in over the past year. would help to stem the drop in con- extending the company’s portfolio, “Nearly four years ago, IDFA and sumption while promoting healthy which includes next-generation the National Milk Producers eating habits that will last a lifetime. innovations such as PureCircle Federation filed a citizen’s petition “Milk flavored with non-nutritive Alpha (see page 76), SG95, and with the Food and Drug sweetener promotes public health PureCircle flavorNSF-02 . Administration requesting a modifi- by offering children and adolescents The company has begun collabo- cation of the standards for milk and a beverage they are more likely to rating with several customers on other dairy products to allow the use consume than plain milk and that has product development, with primary of non-nutritive sweeteners. Just all of the nutritional benefits of milk focus on initial introductions in the this week, FDA published the peti- and less sugar than milk flavored United States. Substantial invest- tion in the Federal Register along with nutritive sweeteners,” the peti- ments are focused on scaling this with the agency’s request for public tion states. new technology with plans for tar- comment. “There are at least five non- geted market introductions as early “The petition was and continues nutritive sweeteners approved by as the second half of 2013. to be a direct attempt to keep fla- FDA for use in foods and beverages, vored milks in school cafeterias, as including aspartame and sucralose. FDA to Consider Petition on federal agencies and consumer The agency has already updated the Flavored Milk in Schools groups continue to push for lower- ice cream standard to allow these The International Dairy Foods calorie milk and foods on school sweeteners in frozen desserts. Association and the National Milk menus to combat increases in child- “In addition to milk, the petition Producers Federation have filed a hood obesity. asks FDA to modify the standards for petition requesting that the U.S. “The current standard requires 17 other dairy products at the same Food and Drug Administration processors to use special labeling, time for administrative efficiency. »»

head in the old milk pail. been a proliferation of sweet- suddenly promoted the use of generation of people that Yes, there are several rea- ener developments. Many of a synthetic color to solve a “allowing milk processors to sons why I think it would have these, from a marketing per- particular problem, especially use any safe and suitable been better for the dairy indus- spective, have been driven by one that involved health sweetener in flavored milk and try to have avoided this the word “natural.” Right or issues, I’m pretty sure that I still label it milk” seems a bit particular controversy. wrong, that is simply the real- would have the same response dishonest. Perhaps IDFA Furthermore, in the light of ity today and trying to buck as the one I’m having now should compare notes with the certain circumstances, was that trend would be counter- regarding the dairy industry’s Corn Refiners Association on such a controversial decision productive and possibly even selection of strategy. the subject of labeling and the as advocating the use of a harmful to an industry’s image. Labeling decisions—and importance of wording. non-nutritive sweetener in The color industry certainly is specifically the words we Again, when you realize flavored milk geared for school learning its own lessons about use—are extremely important the number of new sweetener children even necessary when this trend as natural colors today as more and more con- developments emerging that considering the other possible have overtaken synthetic col- sumers pay close attention to are being used to create low- alternatives? ors in today’s industry. If these labels. From that per- calorie products without In recent years, there has today’s color industry spective, arguing to this new compromising sweetness, I

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These products include nonfat dry in a new natural sweetener David Thorrold explained that the milk, sour cream, evaporated milk, launched by McNeil Nutritionals company’s strategic partner Tate & whipping cream, and yogurt.” LLC, a subsidiary of Johnson & Lyle played an important role. As I noted, the statement that Johnson. The natural no-calorie “Through our partnership with Tate was issued appears here verbatim. tabletop sweetener, Nectresse™, & Lyle we have been able to offer Because of the controversy that has was recently introduced in the U.S. McNeil great ingredient innovation, been generated, I find it necessary The product derives its natural backed by our unique, world-class to put my two cents in. See the side- sweetness from monk fruit (also monk fruit supply chain,” said bar on page 58 for my thoughts. known as luo han guo), a small green Thorrold. melon that has been cultivated in Monk fruit extract delivers a New Table-Top Sweetener Asia for hundreds of years. natural sweetness without all the Features Monk Fruit Extract BioVittoria produces more than 90% calories and is made from real fruit A monk fruit extract, developed by of the world’s supply of monk fruit using a simple three-step process. New Zealand-based BioVittoria extract and juice products. (www.biovittoria.com), is featured BioVittoria’s Chief Executive Not All Stevia Plants Are Equal Reb A stevia sweetener, marketed ® These gummi bears are formulated with a stevia sweetener that contains more than 95% Rebaudioside A. The sweetener reportedly offers under the name Enliten , is available a clean taste profile without bitterness and off-flavors associated with other products in the marketplace. from Ingredion, Westchester, Ill. Photo courtesy of Ingredion (www.foodinnovation.com). Ron Deis, the company’s Director of Global Sweetener Development, discusses different ways that this stevia sweetener can be differentiated from others in the marketplace, emphasizing that not all stevia plants are created equal. “Enliten is differentiated from other stevia ingredients in the industry as it provides customers with increased safety assurances given Ingredion’s sustainable ingredient production,” said Deis. “The stevia is grown, harvested, and processed (steeped, water extracted, purified, and dried) in one location, Balsa Nova facility in Brazil.” »»

Got Diet Milk? (continued) mothers or consumer groups sweetener alternatives today, message of that campaign may bullish on certain health matters. and some of these may be more get sullied a bit. Already I can can’t help wondering if there are Perhaps in my old age, I’m suitable in flavored milks for chil- hear such amendments as “Got other ingredient innovations that getting soft. I have always dren. Maybe, in this situation, Diet Milk?” or “Got Artificially would be better suited for use in argued against wild emotional- they would offer a better formu- Sweetened Milk?” flavored milk. Milk using these ism and prejudice toward food lation strategy. That’s not I recommend that represen- new developments can also pro- science. Perhaps I should have necessarily saying anything bad tatives of the dairy industry read mote public health by offering staunchly defended non-nutri- about aspartame. It just may be this article, which covers some children and adolescents a bev- tive sweeteners as being safe time to move on, to recognize of the sweetener developments erage they are more likely to and say that food scientists that sweeteners are evolving and introduced over the past year. consume than plain milk and that should stay the course and not providing more possible And I believe there will be many has all the nutritional benefits of back down. But there’s also solutions. other promising developments to milk and less sugar than milk fla- something to be said about when Finally, the “Got Milk” cam- follow. Perhaps it may stimulate vored with traditional nutritive to pick your fights or remember- paign was one of the most thinking and challenge some of sweeteners. And even more ing that old adage that “mother creative that I have seen in my the ways that dairy company important, it wouldn’t wave a red didn’t raise idiots.” The fact is lifetime. With the dairy industry’s executives are looking at their flag in front of concerned that there are a lot more new petition, I’m afraid that the products.

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Derived from a single-sourced, Rebaudioside A. And given its con- significant consumer benefit. proprietary cultivar, Enliten offers a sistent high potency sweetness, it Furthermore, the company claims very clean taste profile. Often, ste- functions well in many beverages, that its production costs will be sub- via products need greater masking baked goods, confections, and pro- stantially less. agents or more limited use levels as cessed food applications. It is NovaGreen’s proprietary the bitterness and off flavors can be offered in a fine powder form; how- Sequential Extraction Technology noticeable. Enliten is zero-calorie at ever, a granulated version is also will convert abundant biomass such typical serving levels, and it is about available, which reduces messy dust as wheat straw, corn stover, wood 200–250 times sweeter than and creates a more flowable prod- chips, and Jerusalem artichoke into sucrose. uct that is easier to accurately products such as xylitol, inulin, and The stevia plant contains numer- measure. xylo-oligosaccharides. ous sweet-tasting components called steviol glycosides. There are Canadian Facility Plans Sucromalt Provides Balanced Energy more than 10 different steviol glyco- to Produce Xylitol A study recently published in sides identified in the plant. These “North American food producers Nutritional Neuroscience shows that vary in amount, sweetness, and bit- look primarily to China or Europe for sucromalt, a slowly digestible car- terness. The production process for their xylitol requirements,” noted bohydrate syrup, may increase stevia sweeteners involves extract- Barry Farquharson, CEO for feelings of mental and physical ing and isolating the desired NovaGreen Inc. (www.novagreen. energy over time compared to glu- components from the dried stevia ca), an Alberta-based specialty cose. In a crossover study, 44 leaves. The components are not refinery. NovaGreen may change healthy adult participants consumed chemically synthesized in any way. this as the company plans to pro- a beverage formulated with either “Per variety, the concentration duce a high-quality xylitol 75 g of sucromalt or glucose in the and ratio of steviol glycosides can sweetener at its Canadian facilities. morning. Participants reported vary,” explained Deis. “This can A naturally occurring sugar sub- greater mental and physical energy, impact sweetness quality, even in a stitute, xylitol is approximately as delayed physical fatigue, and a trend purified extract. Consistency in the sweet as sucrose with only two- toward less mental fatigue with plant variety itself helps ensure con- thirds of the calories. Because it sucromalt compared to glucose. The sistency in trace composition and cannot be utilized by bacteria to researchers concluded that sucro- taste. So a proprietary cultivar that form cavities, this sweetener is malt may help reduce the perceived provides lot-to-lot consistency and used in the production of sugar-free decline in mental and physical a sustainable ingredient production chewing gum and other dental- energy and rise in mental and physi- is ideal.” friendly products. It is also safe for cal fatigue that can occur 4–5 hr According to Deis, Enliten can diabetics and prediabetics. Current after ingestion of a high glycemic deliver such consistency and con- food and beverage applications index beverage. Further research is tains more than 95% of one of the include desserts; ice cream and needed to confirm these findings best-tasting compo- other dairy products; jams, bread and to better understand why sucro- nents, spreads, and fruit preparations; malt may be advantageous from a baked goods; instant sauces; and metabolic perspective, beyond its confectionery products such as effect on postprandial glycemic chewing gum. response. The current global market for Sucromalt, under its brand name xylitol is estimated at $400 to $500 Xtend®, is available from Cargill million. In 2012, the American (www.cargill.com). The sweetener market accounted for $159 mil- syrup offers better-for-you potential lion, and has seen a compound because, while its functional prop- annual growth rate of nearly erties are similar to other sweetener 25% since 2002. By providing syrups, it has less impact on blood a large-scale domestic sup- glucose fluctuations after eating. ply of xylitol, NovaGreen is Providing carbohydrates and sweet expecting to increase the flavor without the peaks and valleys use of xylitol, with emerg- in blood sugar, the fully caloric, low- ing opportunities to blend glycemic sweetener is suitable for xylitol and sugar to reduce use in applications where a steady the overall finished product release of energy is needed. At the cost while still providing 2012 IFT Food Expo®, Cargill pg 62 05.13 • www.ift.org [INGREDIENTS]

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highlighted the ingredient in a Rebaudioside A. The results, pub- Nutrilab NV (www.nutrilab.be) is reduced-sugar raspberry juice bev- lished in the Journal of Food Science planning to introduce tagatose to erage in which it demonstrated its (September 2012), suggest that tag- North and South America, and it has slowly digestible, low glycemic atose elicits a sweet taste without opened a tagatose production facil- properties that help to provide a undesirable qualities (bitterness, ity near Rome, Italy. The company balanced release of energy in the astringency, and chemical-like sen- claims that its production method body. sations) over a wide range of will be more cost efficient, and that Sucromalt can be used in a broad concentrations. Tagatose produced it will adopt a different marketing array of formulations, including about the same relative sweetness approach. nutrition bars, beverages, ice cream to sucrose across the concentra- Tagatose is 92% as sweet as and other dairy products, jams and tions tested, while the relative sucrose, has 1.5 cal/g, and does not jellies, puddings, gelatins, and sweetness of other sweeteners was raise blood sugar levels, making it yogurts. It has a lower glycemic highly concentration dependent. suitable for diabetics and prediabet- response than sugar and glucose, Although the study underscores ics. It also has prebiotic effects. To and is 70% as sweet as sugar. the potential value of tagatose as a make tagatose, Nutrilab hydrolyzes sweetener, its future in the market- lactose from whey permeate into Second Chance for Tagatose? place has not yet been clearly glucose and galactose. This is then A study conducted at Oregon State determined. Tagatose was first pro- followed by an isomerization pro- University investigated the sensory duced in industrial quantities in 2002 cess of galactose using an characteristics and relative sweet- through a joint venture between L-arabinose isomerase. ness of tagatose, an emerging Arla Foods and Nordzucker, but pro- natural low-calorie sweetener with duction ceased in 2006 when the Combining Isomaltulose and Stevia various functional properties, com- companies claimed that the ingredi- Isomaltulose, available under the pared to other sweeteners including ent was not commercially viable. It name Palatinose from BENEO Inc., sucrose, sucralose, erythritol, and is reported that a Belgian firm Morris Plains, N.J. (www.beneo. com), has been described as “the next generation sugar.” Derived from sugar beets, isomaltulose is a low-glycemic, fully digestible carbohydrate that provides a prolonged energy supply in the form of glucose. Compared to high-glycemic-index sweeteners, it raises Derived from sugar beets, the blood sugar levels less and keeps them stable for longer periods of time. Photo courtesy of BENEO Inc. low-glycemic, fully digestible carbohydrate provides a prolonged energy supply in the form of glucose. Compared to higher-glycemic-index sweeteners, it raises blood sugar levels less and keeps them stable for longer periods of time. Moreover, studies have shown that it promotes the body’s own fat oxidation during physical activity as well as during rest. Over the past year, BENEO highlighted the effectiveness of this ingredient in a number of prototypes, including a beverage created for endurance, performance, and energy; an iced coffee; a fruit juice; and confectionery concepts. BENEO has also worked on combining Palatinose with stevia to create a tooth-friendly and fully digestible chewing gum. The ingredient combination reportedly demonstrates a sugar-like sweetness that successfully masks the licorice-like aftertaste sometimes associated with stevia. Palatinose can be processed like sucrose. Its pg 64 05.13 • www.ift.org [INGREDIENTS]

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Flavor Enhancer Designed to Work With New Sweetener A line of sweetness enhancers, Sweetness Advantage™ from David Michael & Co. Inc. (www.dmflavors. com), is specifically designed to work synergistically with Advantame, a new ultra-high- potency sweetener and flavor enhancer developed by Ajinomoto (www.ajiusafood.com). Derived from aspartame and vanillin, Advantame is approximately 20,000 times sweeter than sugar and 100 times sweeter than aspartame. It has zero calories and a clean, sweet, sugar-like taste with no undesirable taste characteristics. Suitable for most low- and no-calorie product formulations, it can be used in cooking and baking. Its most notable benefits include its clean profile, excellent functionality, and very low cost in use. Advantame can A low-glycemic-index sugar slow dissolution kinetics help to create the desired taste profile. This be used to partially replace sugar, derived from the sap of the release flavors over a longer period platform’s approach provides manu- high fructose corn syrup, or other coconut palm may be used in of time, and its very low hygroscop- facturers with drop-in solutions in high-potency sweeteners to reduce baked goods, energy bars, and beverages, and as a icity enhances the gum’s shelf life. which the individual ingredients cost, calories, and sugar content tabletop sweetener. Rich in In addition, using Palatinose in have been selected to complement while maintaining the same taste nutrients, it has an chewing gum retains the core’s one another. profile or improving the taste and appealing light brown color shape immediately whereas the The first drop-in solution under flavor profile of the products. It is and a mild, nutty, sweet taste. cores in other gums need to be the new platform is Sunsation Sunett FEMA GRAS approved in dairy, fro- Photo courtesy of American Key stored for a given amount of time to SL, described as a “step change” zen desserts, beverages, and Food Products deliver similar results. from Nutrinova’s current Sunett chewing gum. sweetener, which is used in more When used together with New Sweetener Platform Accelerates than 5,000 food, beverage, and phar- Advantame, Sweetness Advantage Product Development maceutical products. is said to fill the gap in upfront A new platform for sweetening low- The system consists of Sunett, sweetness, mask some lingering and no-calorie foods and beverages other high-intensity sweeteners, aftertaste, and smooth out the over- has been launched by Nutrinova and specialty ingredients that have all sweetness, bringing the product (www.nutrinova.com), the inventor been combined to provide a clean, closer to that of sugar. Sweetness of acesulfame potassium. The plat- sweet taste that is closer to the pro- Advantage is a natural and artificial, form, Sunsations, will accelerate file of sugar than similar products. non-characterizing flavor that works product development, helping manu- This allows manufacturers the lati- in applications where Advantame is facturers create sweetener tude to enhance other aspects of approved for use, including non- solutions that have a more sugar- their products. It may also increase alcoholic beverages, milk products, like taste. the perception of certain flavor and frozen dairy products. The use Nutrinova developed the plat- notes. of Sweetness Advantage and form to fill a need in the industry for Sunsation Sunett SL can be used Advantame allows for a reduction in better-tasting zero-calorie sweet- in a broad range of products includ- calories without sacrificing taste. ened products. It simplifies the ing carbonated and energy drinks, The combination may even show formulation process so manufactur- cocktail mixers and powdered drink cost savings over the use of a full- ers can bring products to market mixes, yogurt, and other dairy sugar product. faster. In the past, manufacturers products. At its 2012 Innovation Roadshow, have managed multiple sweetener It also has potential in juices, David Michael demonstrated the ingredients and combinations to lemonade, and punches. Sweetness Advantage line in a pg 66 05.13 • www.ift.org reduced-calorie vanilla-flavored The easy-to-use blend, avail- drink. able in different levels of sweetness, can create a pure Stevia-Based Syrup Blend Can sugar-like taste profile with no Replace HFCS in Beverages additional ingredients or mask- A stevia-based syrup blend, ing agents. It may be used as a developed by Steviva Brands sugar replacement in all food Inc., Portland, Ore. (www.ste- and beverage products or as an viva.com), is designed to replace alternative to artificially pro- high fructose corn syrup in bev- duced bulk sweeteners. erages. The liquid sweetener Beverages can be easily formu- consists of a proprietary combi- lated with any Erylite Stevia type nation of extracts, natural to create zero-calorie concepts. flavors, and thickeners, which is In addition, the blend can be said to lend a mouthfeel identi- adapted toward substantial cal to HFCS and a sweet flavor sugar and calorie reduction in profile that has no aftertaste. confections, fruit preparations, Steviva Blend Syrup is made and baked goods. with stevia, which is 200 to 300 times sweeter than sucrose, Coconut Palm Sugar Has making its caloric contribution Low Glycemic Index to beverages negligible. Its Coconut palm sugar, Suchero sweetness comes from two pri- brand, is a low-glycemic-index mary steviol glycosides within sugar, which can be used in the leaves of the South baked goods, energy bars, and American plant, Stevia rebaudi- beverages, and as a tabletop ana. The levels of these, as well sweetener. The organic, all-nat- as the 100 or more chemical ural product was introduced to components also present, deter- the North American market by mine the flavor profile. While American Key Food Products, HFCS has 4 cal and zero fiber per Closter, N.J. (www.akfponline. gram, this product yields 30 cal com). and 6 g fiber per 100 g. “Because it’s made from the “Stevia is shelf stable and sap of the coconut palm, it has pH stable, making this blend an unusually high level of nutri- ideally suited for acidic products ents, which are retained through such as soft drinks,” said Thom gentle, non-chemical process- King, President of Steviva ing,” explained Mel Festejo, the Brands Inc. “Its flavor pairs company’s COO. “It has an especially well with colas, appealing light brown color and though it’s neutral enough to mild, nutty, sweet taste.” work with other profiles as The sweetener alternative well.” is especially suitable for use in product formulations for New Sweetener Blends Sugar diabetics. Alcohol and Stevia The sugar content of the A new sweetener system from product is primarily sucrose Jungbunzlauer, Newton Centre, (78% to 89%). And it has been Mass. (www.jungbunzlauer. proven to have a glycemic index com), blends a sugar alcohol of 35. This classifies it as a low with Rebaudioside A, a highly G.I. food. It contains 16 amino pure stevia plant extract. The acids, as well as many vitamins natural zero-calorie product, and minerals. The product is Erylite® Stevia, provides com- certified as organic, GMO free, plete sugar sweetness and full kosher, and halal. bulk sweetener functionalities. The organic coconut sugar is

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offered in a variety of bulk contain- Natural Blend Increases Formulation Service Helps ers, and can also be packed in Sweetness Perception Beverage Manufacturers individual consumer sachets in A natural blend developed by Wild A formulation service, Beverage boxes of 20, 80, or 100 units. Flavors, Erlanger, Ky. (www.wildfla- Optimize™, was launched by Tate & vors.com), increases sweetness Lyle, Hoffman Estates, Ill. (www. Sweetener Combines Stevia perception. The sweetness tateandlyle.com), to help beverage and Luo Han Guo Extract enhancer is the latest addition to the manufacturers reduce calories in Natural sweetener Lovia is a propri- company’s line of taste modification their products. The service provides etary blend of Rebaudioside A ingredients. direct access to the company’s extracted from stevia leaves and Labeled as a “Natural Flavor,” extensive beverage formulation Mogroside V, the main sweet com- the sweetness enhancer is designed experience and wide portfolio of ponent in luo han guo fruit. The to add sweetness perception and ingredients, including sweeteners product, launched by Layn USA Inc., reduce sugar/calorie content while such as Splenda® sucralose and (www.layncorp.com), has a sweet- lowering finished product costs. Krystar® crystalline fructose, as well ness ranging from 30 to 100 times It is available in both liquid and as texturants and acidulants. that of sucrose. dry forms, and may be used in a With rising commodity prices According to the company, the broad variety of product applica- affecting manufacturing costs, the sweetener, by weakening the bitter tions, including enhanced waters new formulation service offers com- compounds in stevia and utilizing and teas, juice drinks, energy bever- panies a consistent way to manage the front end sweetness of luo han ages, yogurt and other dairy sweetener costs and reduce margin guo, provides a more rounded, lon- products, cereals, and sauces. pressure in existing products, line ger-lasting sweetness. It may be The proprietary blend of ingredi- extensions, and new product used in a wide variety of food and ents was optimized by food and launches. beverage products and is suitable beverage development experts and Tate & Lyle has developed a vari- for diabetic and weight manage- underwent testing by trained sen- ety of new prototypes to showcase ment. Custom formulations are sory panels to ensure product the sugar reduction capabilities pro- available. performance. vided by the service. Prototype juices, carbonated soft drinks, still beverages, and beverage mixes are A formulation service helps beverage manufacturers reduce calories in their products while offering a available. consistent way to manage sweetener costs. Photo courtesy of Tate & Lyle Stevia/Sugar Blend Joins Sweetener Family A new stevia/sugar blend is the latest addition to the family of sweeteners offered by Domino, West Palm Beach, Fla. (www.dominofoods.com). The product, Domino Light, is described as an all-natural blend of pure cane sugar and stevia, with half the calories of sugar. By blending pure cane sugar with the zero-calorie, naturally sweet extract from the stevia plant, along with a natural flavor to enhance the taste, Domino has created the sweetener without the use of artificial sweeteners. The product is available in two package sizes—a 40-count packet box and a 2 lb resealable pouch.

Glycoside Compositions Work With Sugar Two high-purity steviol glycoside compositions, Optesse HPX and pg 68 05.13 • www.ift.org Optesse HPS, deliver excellent products. Since opening the U.S. taste profiles and better value market for stevia-based sweet- for diet and reduced-calorie eners in 2008, the Truvia brand foods and beverages. Sweet has led the natural sweetener Green Fields, Bellingham, Wash. category and now holds a 61% (www.sweetgreenfields.com), a market share, notes Cargill. leading U.S.-based global pro- “The Truvia brand was the ducer of stevia extracts, first to open the market for ste- expanded its product portfolio via-based sweetness and to include these two natural provide consumers with a natu- sweetener solutions. ral choice for balancing sugars After studying the interac- and calories in their diet,” said tion of steviol glycosides with Mark Brooks, the company’s reduced-sugar and diet bever- Global Consumer Products age sweetening systems, the Director for Truvia. “As we con- company reportedly focused on tinue to lead this new category sucrose levels to create the of natural sweetness, we looked best-tasting ratios with steviol to engage consumers in the glycosides. The resulting com- Truvia story by focusing on its positions can be used with origin—the stevia plant.” varying levels of sugar by food The marketing campaign and beverage manufacturers comes on the heels of several with virtually no sensory conse- new product introductions, quences and for a fraction of the including Truvia Baking Blend cost. that bakes and browns like Optesse HPS, composed of sugar but with 75% fewer calo- purified Rebaudioside A, is ideal ries per serving. The for 33% to 50% reduced-sugar zero-calorie sweetener has blended formulations from soft become an increasingly popular drinks to baked goods. The ben- ingredient in a variety of foods efit is a clear, sweet taste with and beverages, including yogurt, lower calories. cereal bars, and juices, and in Optesse HPX is suitable for brands such as Glaceau’s formulations with more complex Vitamin Water Zero™, flavor systems, or for the devel- Smucker’s® Sugar-Free Fruit opment of zero- or very Spreads, and Kraft’s Crystal low-calorie products. Light® Pure. Like all stevia offerings from Sweet Green Fields, both new Extract from Monk Fruit products are produced using the The natural sweetener, company’s patented and all-nat- BlueSweet™ LHG from Blue ural Fast Precipitation Process California, Rancho Santa that extracts high-quality stevia Margarita, Calif. (www.bluecal- glycosides in less time. More ingredients.com), is derived information on this process will from monk fruit. The ingredient, be provided later in this article. standardized to Mogroside V, may be used as a natural alter- New Marketing Campaign for native to sugar and artificial Stevia-Based Sweetener sweeteners. A new marketing campaign from According to the company, Cargill, Wayzata, Minn. (www. the extract is 300 times sweeter cargill.com), “From Nature. For than sugar, offers a desirable Sweetness,” is designed to fur- taste, excellent solubility, and ther drive consumer awareness, almost zero calories. The ingre- trial, and adoption of the compa- dient can be produced in ny’s stevia-based Truvia different concentrations to meet

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SweetLift & Stevia, the dip contains 80% less sugar than the leading national brand of instant chocolate pudding. Also showcased at the event was a Wild Berry Pomegranate Energy Martini made with Mag- nifique Sugar Lift, allowing for a 30% reduction in sugar.

‘Sugar Out, Fiber In’ Inulin—or chicory root fiber—can provide fiber and prebiotic properties while imparting sweetness. A manufacturer of inulin, Sensus America Inc., Lawrenceville, N.J. (www.sensus.us), recently developed a natural, low-calorie, inulin-based sweetener, Frutalose® SF75, designed to help manufacturers reduce sugar in their products. According to the company, the ingredient can deliver 65% of the sweetness of sugar at 2 kcal/g, while providing the functionality of sugar or high fructose corn syrup. It may be used to significantly reduce As an all-natural sweetener, honey is suitable for a variety of beverage formulations, including juices, sugar in a variety of applications teas, sodas, alcoholic drinks, and dairy-based products. A new website promotes honey’s usage and including baked goods, dairy prod- benefits in these beverages.Photo © Hemera/Thinkstock ucts, and cereal bars. In addition to its use as a sweet- requirements for flavors, beverages, latest developments in the market as ener, the ingredient is a clinically and a variety of food applications. It they relate to honey,” said Catherine proven prebiotic, shown to support can be used in products such as Barry, NHB’s Director of Marketing. digestive health and weight man- protein powders, nutritional bars, As an all-natural sweetener, honey agement. It is said to contain 75% beverages, cereals, desserts, is suitable for juices, teas, sodas, soluble dietary fiber, and can add yogurt, chewing gum, and dairy-based products, and alcoholic three to five grams of fiber per chocolate. drinks. serving. The company reports that it has The new website was launched As a result of its properties, the completed GRAS self-affirmation for to provide beverage manufacturers company described the benefits of its product. with industry-specific technical, its sweetening ingredient as “sugar marketing, and formulation out and fiber in.” Website Promotes Honey’s assistance. Use in Beverages Extraction Method Receives Patent A new website promoting honey’s Prototypes Demonstrate A highly efficient method for usage and benefits in the beverage Reduction in Sugar extracting Rebaudioside A was industry was launched by the A collection of Mag-nifiquetechnol - developed by Sweet Green Fields, National Honey Board (NHB), ogies, part of the new Impact! Bellingham, Wash. (www.sweet- Firestone, Colo. (www.honey.com). Program from Wixon Inc., St. greenfields.com). The company The website complements NHB’s Francis, Wis. (www.wixon.com), claims that its proprietary extraction existing online presence in the bak- allows formulators to reduce sugar method is 33% to 50% faster than ing, snack, dairy, and confectionery content without compromising the industry’s conventional meth- industries. flavor. ods, resulting in a much more “The National Honey Board At the IFT Wellness 13 confer- efficient and cost-effective process. launched www.BeveragesWith- ence, Wixon featured a prototype Known as the “Fast Precipitation Honey.com to keep beverage low-sugar, low-fat chocolate and Process,” the procedure draws Reb manufacturers informed about the cinnamon hummus. Made with A out of a mid-grade stevia extract pg 70 05.13 • www.ift.org and turns it into a highly purified Reb demonstrates antidiabetic effects ingredient, it can be used in existing A powder of 95% purity grade and was developed by Austria-based manufacturing technologies. higher. Another key differentiator is S.u.K. Beteiligungs GmbH (www. More information about this said to be the process’s reliance on sempersan.com). The ingredient, sugar, its production, benefits, and a water and food-grade ethanol for SemperSan, reportedly stabilizes application opportunities was dis- the extraction, as opposed to meth- blood sugar levels, reducing the risk cussed in the 2013 February anol or wood alcohol. of diabetes. Ingredients section. Sweet Green Fields was recently Using SemperSan in the produc- granted a U.S. patent covering this tion of food, either as an alternative Sweetener Combines Monk extraction method. “This patent is or admixture to sweeteners, would Fruit and Cane Sugar significant because prior to this, the enable the food industry to address A line of natural sweeteners, syrups, stevia industry’s published methods metabolic syndrome, right from the sugar alternatives, and specialty have long relied on methanol as part onset of the disease in a preventive products that supply the sweet taste of the extraction process, and these way through the consumption of of sugar without any added syn- methods were time-consuming and mass food products such as soft thetic colors, flavors, or fragrances costly,” observed Mel Jackson, the drinks, dairy products, and confec- has been launched under the name company’s Vice President of tions. Priority was given to those NatureWise by Imperial Sugar Co., Science and the creator of the pat- categories in which products tradi- Sugar Land, Texas (www.imperial- ented process. tionally have a high sugar content. sugar.com). NatureWise The sweet whey permeate Sweeteners, a specialty division of Sweet Whey Permeate makes possible the development of the company, features a product Addresses Diabetes diabetic-friendly products that are portfolio that includes zero-calorie A sweet whey permeate sugar that tasty and healthy. As a bulk and low-calorie natural sweeteners,

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organically grown agave azul or blue agave—a species that is known to produce the best quality nectar for sweetening. Since agave nectar is a naturally sweet product and ranks as having a low glycemic index, it makes for a versatile and ideal sweetener. Agave nectar is purified when it is heated. Depending upon the levels of heating, the product can be produced in two flavors—Light Agave Nectar and Amber Agave Nectar. The Light version offers a pure sweetness that will not add any flavor when sweetening beverages or recipes. The Amber version gives a more caramel-like flavor to foods, and is suitable for sweetening breakfast foods such as pancakes, oatmeal, or cereal.

Sweetener Bonds Cane Sugar with Stevia A natural low-calorie sweetener, SugarLeaf, is made by bonding steviol glycosides with cane sugar. The product, which may be used as a sweet, healthier alternative to sugar and artificial sweeteners, is A natural liquid sweetener can be made from the nectar of a plant called agave, which is native to Mexico. available from Wisdom Natural Photo © iStockphoto.com/Thinkstock Brands, Gilbert, Ariz. (www. wisdomnaturalbrands.com), the specialty natural sweeteners, and from the nectar, or aguamiel, of a parent company of SweetLeaf® natural sweetener substitutes for plant called agave, which is native to stevia sweetener. high fructose corn syrup. These nat- Mexico. According to the company, The sweetener, which uses ural alternatives can help satisfy the its agave nectar comes from the SweetLeaf to bond with cane sugar, sweet tooth while providing health benefits and a sweet taste. NatureWise has combined monk fruit with cane sugar to create a sweetener that has one-third the calories of sugar yet is twice as sweet. Crystals are produced using a patented process. Monk fruit Agave nectar extract is interlocked with sugar, and white wheat molasses, or honey to form a help deliver a subtly sweet, flavorful, shelf-stable product. The balanced taste resulting sweetener has no bitter in this limited- aftertaste and is said to be free edition beer flowing, easily measurable, and for summer release 100% soluble in water. from Blue Moon Brewing Co. Sweetener Produced From Agave Nectar Natural liquid sweetener from Domino, West Palm Beach Fla. (www.dominofoods.com), is made pg 72 05.13 • www.ift.org has 2/3 fewer calories and com), comes in a variety of flavors concern about sugar consumption in carbohydrates than sugar. Suitable that can provide a refreshing twist food and beverage categories for cooking and baking, the product without calories. overall; just 3%, however, cited has a sweet taste and browns like Once only available as a dietary consumption of high fructose corn sugar. The ingredient may be used in supplement, the product now syrup (HFCS) as a concern when such bakery formulations as bread, qualifies as a tabletop sweetener. considering baked goods, muffins, and desserts to provide the All 17 flavors are offered in easy-to- beverages, dairy products, and sweet taste and baking properties of use dropper bottles, so consumers condiments. sugar with fewer calories. More can add as much or as little as their Analyzing the study data information is offered at www. taste buds desire. Flavors include suggests that “manufacturers would sweetleaf.com. coconut, watermelon, cola, lemon realize a stronger sales increase by drop, Valencia orange, berry, reducing overall sugar content than Sweetener Drops In chocolate raspberry, English toffee, reformulating without HFCS, said Zero-calorie sweetener, which vanilla crème, hazelnut, peppermint, Sara Martens, Vice President of The combines stevia extract with root beer, grape, apricot nectar, MSR Group, a research consultancy. different flavors, can be added in chocolate, cinnamon, and Examining consumer behaviors, droplet form to a variety of food and SteviaClear for the sweet taste of the Mintel study also found that beverage applications including sugar without the calories. more consumers are reading labels coffee, smoothies, oatmeal, yogurt, for total sugar (31%) than for HFCS and other products. SweetLeaf Consumer Concerns About Sugar Intake (4%). According to 41% of survey Liquid Stevia Sweet Drops from Nearly a quarter (21%) of consumers respondents, calorie content was Wisdom Natural Brands, Gilbert, polled in a new study from Mintel the most sought information on Ariz. (www.wisdomnaturalbrands. Research Consultancy expressed product labels. »»

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The study was commissioned by carbohydrate diets, as honey is the Corn Refiners Association. rated lower on the glycemic index than refined sugars. A New Form of Honey Under the Honibe brand, other A sucker made from 100% pure dried innovations include Honey Drop®, an honey has been developed by individual serving of 100% pure dried Canada-based Island Abbey Foods honey in a non-sticky solid form; Ltd. The company expanded its Honey Sprinkles for cooking and Honibe® product line with Honey baking; Honey Lozenges for coughs Delights® Suckers, which will be and colds; and Honey Delights honey available in several varieties—pure candies. honey, pure honey with lemon, and pure honey with cherry. In addition A Sweet Trio to satisfying the sweet tooth, the Three natural sweeteners from suckers will offer sources of Briess Malt & Ingredients Co., menthol and eucalyptus for Chilton, Wis. (www.briess.com), providing temporary relief of sore were highlighted at the 2013 Natural throat and nasal congestion. Products Expo West. The trio of Unlike other honey product lines sweeteners are pure, minimally in the market, which contain only a processed, and can solve small percentage of honey (typically formulation issues while helping less than 5%) and are made with achieve label claims. refined sugar, these products are BriesSweet® Tapioca Syrup is made with 100% pure dried honey gluten-free and functions as a 1:1 and so function as effective vehicles corn syrup replacement. It was for delivering honey’s natural featured in puffed corn. properties. Honey is proven to BriesSweet White Sorghum contain antibacterial and Syrup functions as a 1:1 malt extract antimicrobial properties, as well as replacement, aids browning in Pass the “malt-lasses” cookies, please. All the antioxidants and nutrients. Honey gluten-free foods, and adds molasses in these cookies is replaced by a sweetener described as 100% pure liquid malt may also be used as an alternative sweetness to a variety of food extract made from a proprietary blend of sweetener for diabetics and for products. Its use in granola bars specialty malts. people on low or restricted was demonstrated. »» Photo courtesy of Briess Malt & Ingredients Co.

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in foods and beverages than previous sweeteners in the company’s product portfolio. “We have learned that Reb A is not the right solution for all product applications,” explained Jason Hecker, Vice President Global Marketing & Innovation for PureCircle. “Our search for a better- performing stevia sweetener led us to PureCircle Alpha, which has unquestionably become the next generation of stevia beyond Reb A.” The company has increased production of its ingredient, which may be used in a variety of products including carbonated soft drinks, tea, and dairy products. Rigorous testing and sensory evaluation have shown an improved taste and sweetness profile compared with other stevia ingredients.

EFSA Finds Aspartame Safe The European Food Safety Authority (EFSA) has launched a public con- sultation on its draft scientific The use of gum systems in glazes can mimic the texture, body, and adhesiveness that is lost when sugar is opinion on the safety of the artificial replaced with non-nutritive sweeteners. Photo courtesy of TIC Gums sweetener aspartame. EFSA’s scientific experts have drawn upon all Maltoferm® CR45 Malt Extract established producer and marketer available information on aspartame delivers functionality, flavor, and of sugar and sugar-derived renew- and its breakdown products and, color adjustment to baked goods, able materials since 1939. following a detailed and methodical confections, sauces, prepared Xylitol has been gaining in popu- analysis, have concluded in this foods, bars, cereals, and other larity in the United States and North draft opinion that they pose no toxic- foods. The 100% pure, liquid malt America, but is subject to availability concern for consumers at current extract is made from a proprietary ity issues and price variability due to levels of exposure. The current blend of specialty malts. The sweet- shortages of the current raw mate- Acceptable Daily Intake (ADI) is ener replaced all the molasses in a rial used for its manufacture by considered to be safe for the general molasses cookie, creating a “malt- chemical hydrogenation. The population, and consumer exposure lasses” cookie. zuChem bioprocess alleviates these to aspartame is below this ADI. constraints and, combined with Partnership Makes Possible More Xylitol Godavari’s production capabilities, Fruit-Derived Sweeteners and Chocolate A global partnership between will open the market for new xylitol- Meeting the demands for alternative zuChem Inc., Chicago, Ill. (www. containing products. sweetening solutions in chocolate, zuchem.com), and Godavari Barry Callebaut (www.barrycalle- Biorefineries, Mumbai, India (www. Next-Generation Stevia baut.com), developed Sweet by somaiya.com), will result in the com- Sweetener Developed Fruits™, reportedly the first choco- mercialization of a renewable A new combination of steviol glyco- late on the market that is sweetened manufacturing bioprocess for sides is described by its by all-natural sugars derived xylitol. manufacturer, PureCircle, Oak entirely from fruits. Under the agreement, the par- Brook, Ill. (www.purecircle.com), as By nature, fruits contain differ- ties will apply zuChem’s proprietary the next-generation stevia sweet- ent sugars such as glucose, bioprocess technology to produce a ener. With its clean, sugar-like taste, fructose, sucrose, polyols, and com- bio-sourced xylitol for use as a food PureCircle Alpha is capable of plex sugars. This chocolate product ingredient. Godavari is an achieving a deeper calorie reduction uses the entire sugar profile of the pg 76 05.13 • www.ift.org Sufficient binding also causes manufacturers concern when creating products with reduced sugar. Sugar provides the necessary hold in binding syrups along with the desired consumer taste. selected fruits, noted Hans Vriens, the com- sucrose on the perceived sweetness inten- pany’s Chief Innovation Officer. sity. They found that the perceived “This chocolate does not contain any sweetness intensity increased with the added refined sugar and no added artificial magnitude of the sucrose concentration sweeteners,” emphasized Vriens. It is made contrast. from selected cocoa and sweetened by sug- Scientists from the Whistler Center for ars from fruits such as apples and grapes Carbohydrate Research at Purdue University without compromising the taste of the may have found a way to control sugars that chocolate. lead to diabetes and obesity. Scientists claim that they can now turn on or off the Future Sweetener Strategies enzymes responsible for processing starchy Strategies for reducing sugar content have foods into sugars in the human digestive focused on the development of a variety of system—a finding they believe will allow new sweeteners and sweetening systems. them to better control those processes in However, innovation in this area can easily people with type 2 diabetes and obesity. spread to other ingredient categories as Four small intestine enzymes, called alpha- demonstrated by TIC Gums Inc. (www.tic- glucosidases, are responsible for generating gums.com). The company introduced blends glucose from starch digestion. Each enzyme of gums and gum systems that can closely behaves differently, breaking down starches mimic the texture, body, and adhesiveness into different sugars at different rates. that is lost when sugar is replaced with arti- Someone missing one or more of those ficial sweeteners. For example, for enzymes creates glucose improperly. If sugar-free liquid products using high-inten- these enzymes can be selectively inhibited, sity sweeteners, Ticaloid Syrup SF1 it opens up the possibility of moderating glu- stabilizes and rebuilds the texture, while cose to the body as well as directing glucose Ticaloid Syrup OC1 provides typical sugar release into different parts of the small glaze stability and texture. Liquids are not intestines for certain physiological the only sugar-free products in need of tex- responses. tural support. Sufficient binding also causes With these alternative approaches—as manufacturers concern when creating prod- well as the continued proliferation of new ucts with reduced sugar. Sugar provides the sweetener systems—the future promises to necessary hold in binding syrups along with hold some sweet opportunities for the inno- the desired consumer taste. To address the vative food formulator. FT need for texture and stability while reducing sugar, specifically in granola and energy Next month’s Ingredients section will provide bars, TIC Gums developed Add-Here 3200 for a preview of some of the ingredient offerings improving binding of particles through film- to be showcased at the Annual Meeting & forming properties in binding syrups. Food Expo in Chicago, July 13–16. Researchers are also looking for alternative approaches that may lead to new Donald E. Pszczola, sweetening solutions. Scientists from the Senior Editor • [email protected] Dutch research group NIZO have found that by alternating levels of taste intensities in the mouth, they can help reduce sugar levels. Their research may provide an www.ift.org alternative solution to the use of traditional Members Only: Read more about sweeteners online at sugar replacers. According to the company, www.ift.org. Type the keyword into our search box at the researchers investigated the effect of the upper right side of our home page. concentration changes of the sweetener

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