The role of sugar: functionalities and alternatives
The human body needs carbohydrates, which are broken down into sugar in your body. This sugar is essential for your body to create energy to survive. Glucose (part of sugar) is also the fuel normally used by brain cells.
However, since consumers worldwide are increasingly avoiding sugar, and especially ‘added sugar’, with the goal of improving their health outcomes, food developers and producers must be discerning in their use.
Better for you Marshmallow: A healthy twist on this popular summer sweet
Limitation on sugar intake is not a trend anymore, it is structural and is being actively stimulated or obliged by government programs in many countries all over the world. Many consumers routinely monitor their level of sugar intake, especially those who are consciously engaged in a healthy lifestyle.
Did you know you already eat inulin?
Meeting fiber guidelines has proven to be a challenge for a large part of the population. This creates an opportunity for food manufacturers who are looking to service those consumers who want to increase their fiber intake. If you are one of those consumers who is consciously looking for, and buying foods that claim to be ‘high in fiber’ there is a fair chance this contains chicory root fiber or inulin.
Sugar intake is top of consumers' mind
With diabetes and obesity rates steadily increasing, such metabolic conditions are on top of European consumers’ minds. More than threequarters of them consider diabetes and obesity a major issue in their country.
In addition, they are taking actions to reduce the risk of developing these conditions, such as monitoring sugar intake and body weight.
Healthy, tasty Easter chocolate
We have hardly digested our Christmas dinner and already the Easter Bunny is hopping at our door, keen to spoil us with chocolate delicacies. Consumers are looking for permissible indulgence, opening opportunities for chocolate confectionery that promotes ‘better-for-you’ or functional snacking concepts. Various brands have been looking for ways to add nutritional value to their products.
Alarming figures about fiber intake
Results of a new survey amongst European consumers have highlighted the continued gap between awareness of the need for fiber in the diet and actual intake. While the majority recognized that fiber intake is important for health, most persons had no idea thatthe recommended daily intake (RDI) of fiber is 25 grams a day. Moreover, many respondents doubted health claims. Nevertheless respondents expressed interest in chicory root fiber, with tasteful properties and authorized health claims.
Sensus has entered into an agreement to market organic inulin, sourced from agave, under its Frutafit® line of products. Frutafit® OAI is certified USDA organic and will help meet demand in the growing organic market.
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Top UK TV programme presents no added sugar cake with oligofructose
‘Food Unwrapped’ is a British television series on food and science that is broadcast by the UK’s Channel 4. In this episode Kate Quilton discovers the possibility of creating tasty, no added sugar bakery products using Sensus oligofructose.
Taste profile of stevia improved
Research has revealed that Sensus’ oligofructose can be used to improve the taste profile of stevia, providing new opportunities for the food industry to create tasty, naturally sweetened yoghurts.
Sensus developed a computer model to calculate and optimize the taste profile in yoghurt and other applications. To get inspired, watch the video interview with Food Ingredients First that explains the computer model.
Sensus research has revealed that inulin can be added to different types of chocolate, providing new opportunities for the food industry to create healthy sugar-free and no-added-sugar products. Based on extensive investigation, Sensus has discovered that inulin provides a strong alternative to sucrose as a sweetener for developing sugar-reduced chocolate products. In fact, when combined with bulking agents and high-intensity sweeteners, inulin can be used to produce tasty and no-added-sugar chocolate.
Taste beyond flavour: How colour, texture and environment influence taste perception
The way we taste foods is actually far more complex than their flavour alone. Neuroscientist Professor Charles Spence discusses how the shape, smell and colour of a food, its packaging, and even the setting in which it is eaten, affect the way it tastes.