Sugar reduction can be a monumental task, but for the baking industry, such a task may be a defensive necessity. The challenge is that sugar contributes not just sweetness, but also bulking, functionality, yeast food, flavor, color, solubility, preservation, texture and viscosity to baked products. Then there are additional criteria to be met, such as meeting marketing goals regarding sugar-type content, clean labels and extended shelf life. This presentation laid out a systematic approach to sugar reduction with five recommendations that help replicate the taste and functionality of sugar as closely as possible, while at the same time, delivering a high quality product.
Melanie Goulson, MSc, General Manager, Merlin Development speaking on “5 Tips for Reducing Sugar in Bars-Baked Products” at the 2018 Sweetener Systems Conference.
