Ingredion’s new Erysta erythritol range delivers “70% the sweetness of sugar,” say execs

01 May 2020 --- Ingredion EMEA has launched its first erythritol polyol sweetener, marketed under the brand Erysta. Erythritol is a polyol made through a fermentation process and can be found naturally in some fruits and vegetables. The ingredient offers a sweetness profile similar to sugar, with a distinctive cooling effect. It can also be paired with other bulking solutions and sweeteners such as stevia to deliver a more sugar-like flavor experience.

“When formulating to reduce sugar and calories in their recipes, food and beverage manufacturers face many complex challenges. Erysta Erythritol can help them to overcome many of these challenges by delivering around 70 percent the sweetness of sugar and full functional build back, which enables manufacturers to create reduced sugar products without compromising on textural and functional properties,” Rodolfo Garza, Regional Growth Platform Leader, Marketing, Ingredion EMEA, tells FoodIngredientsFirst.

“According to Innova Market Insights, new product launches containing erythritol have increased 47 percent from 2017 to 2019. Each year, more products are launched to meet the consumer demand for reduced sugar products that don’t compromise on sweetness or the indulgent sensory experience of traditional ‘full sugar’ products,” he adds.

The mouthfeel and texture-enhancing Erysta ingredient is applicable among manufacturers aiming to reduce or replace sugar. Reducing or replacing sugar 
The mouthfeel and texture-enhancing ingredient is applicable among manufacturers aiming to reduce or replace sugar. This proves essential when meeting claims of “no-added sugar” or “calorie-reduced” across diverse applications such as ice cream, desserts and chocolate confectionery. Other applications include baked goods, beverages and fruit preparations.

“Increasingly health-conscious shoppers are paying close attention to the sugar and calorie content of their favorite foods. In fact, 64 percent of consumers in EMEA say that a ‘low in calories’ claim is important to them when buying food or drinks,” highlights Garza.

Ingredion’s range of Erythritol sweeteners include Erysta C40 Erythritol crystalline particle size and Erysta C100 Erythritol fine particle size for high and low moisture applications. Produced by fermentation, it has zero calorie content (measured according to EU Regulations, as compared to 2.4 kcal/g for other polyol alternatives), enabling manufacturers to make energy reduction claims.

“Consumers want it all – the guilt-free indulgence of lower-sugar, lower-calorie alternatives. European consumers in particular seek pleasure and health in equal measure, but the challenge for manufacturers is delivering the same functional properties in a product when sugar is removed,” explains Garza.

Working with culinology and technical experts at Ingredion’s Idea Labs innovation centers, manufacturers can collaborate on various recipe formulations – “from a decadent low-calorie chocolate brownie ice cream with reduced sugar, to a sumptuous no added sugar rhubarb and rose cordial, food and beverage producers,” Garza notes. Following the launches of its beverage and dairy labs, Ingredion recently extended its virtual lab, Inside Idea Labs, to the bakery and snacks market in the Asia-Pacific (APAC) region.

Soluble fiber and natural flavors are main drivers in the sweeteners space, bringing a health halo to sugar-reduced foods, as well as improved mouthfeel, texture and sweetness. Sugar reduction in 2020
Health and naturality are in the spotlight as consumers seek foods lower in sugar. Meanwhile soluble fiber and natural flavors are main drivers in the sweeteners space, bringing a health halo to sugar-reduced foods, as well as improved mouthfeel, texture and sweetness. 

With sugar reduction and gut microbiome health being two inherently linked key trends driving product development, acacia gum is currently on-trend as a natural fiber solution for sugar reduction. As a texturing agent bringing low viscosity and stability, acacia gum can also help compensate for the loss of volume, texture and mouthfeel in sugar-reduced products. 

Stevia- and monk fruit-based sweeteners are consistently hot on the market, both approved by the Food and Drug Administration (FDA) and granted Generally Recognized As Safe (GRAS) status in the US. While stevia research has uncovered new varieties of the plant extract, such as better tasting minor steviol glycosides, applications for monk fruit have broadened into the juice concentrate category, among others.

Allulose is also enjoying time on the spotlight as “real sugar without calories,” which start-up Savanna Ingredients is producing using harnessed power from the sun. The Germany-based company has installed solar panels on the roofs of its production and warehouse facilities in a project coined Savanna Solar One.

Among other notable launches heating up the sugar reduction space, French flavor and fragrance manufacturer Mane recently developed a 3D sweetness modulation technology in January called Sense Capture MS Genuine, which the company says is “inspired by nature.” Meanwhile, Ireland-based Healy Group launched PrimaFi Cocoa, a micronized cocoa fiber specifically developed for use in chocolate manufacturing.

As sugar becomes more central to the obesity debate and the target of taxes, its reduction will remain a key driver of purchases for many consumers and a reformulation target for manufacturers.

By Benjamin Ferrer