Sweetening journey

Taste comes at a price. That is certainly true when it comes to sugar. Not that sugar costs that much in itself; it’s a cheap ingredient. The price is paid in health. That is why less is in high demand - less sugar, actually preferably no sugar at all. But you can’t just remove sugar from your products. The taste will be ruined, and the mouthfeel. Not to mention all the practical problems that would arise. So what can food and beverage producers do? To find the answer we will take a sweet journey. In six articles we will look at different alternatives to regular sugar.

Sweetened fibres – the sweet journey (part 6 of 6)

In the sixth and final arti­cle from our sweet jour­ney – from sug­ar to sweet­ened fiber – we learn how dietary fiber, togeth­er with high-inten­si­ty sweet sub­stances of nat­ur­al ori­gin, can replace 1:1 sug­ar with­out chang­ing the man­u­fac­tur­ing process.

The Sweetening Journey – from sugar to sweetened fibres (part 1 of 6)

Part 1 of our sweet­en­ing jour­ney. How can the food and bev­er­age indus­try reduce sug­ar? And what are they going to replace it with? In the first part of the sweet­en­ing jour­ney, we inves­ti­gate what sug­ar real­ly is and then we take a clos­er look at alter­na­tive sug­ars such as glu­cose and fructose.

Sweet alcohols - The Sweetening Journey (part 2 of 6)

Our sweet­en­ing jour­ney con­tin­ues! In the sec­ond part, we take a clos­er look at sug­ar alco­hols, such as malti­tol and ery­thri­tol. What exact­ly are sug­ar alco­hols and do they have any disadvantages?

Monster sugars — The Sweetening Journey (part 3 of 6)

In part 3 of the sweet­en­ing jour­ney, we have come to the ‘mon­ster sug­ars’. Here we find, among oth­ers, invert sug­ar, isoglu­cose and glu­cose syrup. These are sug­ar-like prod­ucts that are rich in calo­ries and have a high GI. From a health per­spec­tive, there are def­i­nite­ly bet­ter alternatives.

Chemically sweet – the sweet journey (part 4 of 6)

Regular sug­ar can­not be replaced with fruc­tose, malti­tol, glu­cose syrup and oth­er bulk sweet­en­ers if the calo­ries are to be reduced. The solu­tion is sweet­en­er that gives a lot of sweet­ness for lit­tle or no calo­ries. In the fourth of six arti­cles from our sweet jour­ney, we look at arti­fi­cial sweeteners.

Sweet from nature – the sweet jouney (part 5 of 6)

To reduce sug­ar and calo­ries, while main­tain­ing good taste, sweet­en­ers with a lot of sweet­ness and few or no calo­ries are required. In the fifth of six arti­cles about our sweet­en­ing jour­ney, it’s time for sweet­en­ers of nat­ur­al origin.