Food scientists claim they can reduce the sugar content of various snacks and treats by up to 40% and still maintain the same “sugar sensory profile”.
The “breakthrough” could not come at a better time, as food companies struggle to remove sugar from their products.
Sugar supplier Südzucker and food technology firm DouxMatok have just announced a partnership to commercialise the new sugar reduction solution across Europe.
The patented technology works by loading sugar molecules onto a mineral “carrier”, resulting in an “enhanced sweetness perception”, according to a statement made by the companies involved.
They are currently working on scaling up production, but hope to have commercial quantities available by 2020.
The technique could be used in a variety of foods, including chocolate, spreads, snack bars, biscuits, baked goods and confectionery.
In May, Public Health England’s (PHE) first assessment of progress on the government’s sugar reduction programme showed a 2% decrease in sugar against a 5% first year target.
Just three of the eight specified product categories – breakfast cereals, yoghurts and sweet spreads and sauces – hit the 5% target. Ice creams and sugar confectionery saw small reductions while there was no change in sugar levels in biscuits and chocolate confectionery, and a 1% increase in puddings.
PHE was unable to provide any measure of progress at all for the out of home sector, citing limitations with the data.
