Sugar Tax Presents Strong Opportunity for Zero-Calorie Sweetener Innovators
02 May 2016 --- The UK soft drink industry is already at the forefront of sugar reduction. Nevertheless, the prospect of a tax on sugars, which will come into force in 2018, is a clear invitation to go further and to extend the use of alternative, zero-calorie sweeteners, according to John Fry, Director of Connect Consulting, formerly with Holland Sweetener Company. Dr. Fry is one of the world’s foremost experts in high-potency sweeteners, with more than 25 years’ experience in this area.
In the UK government’s recent annual budget, Chancellor George Osbourne announced that soft drinks manufacturers would be subject to a sugar tax on sugary soft drinks to be implemented in 2018. The move, which has angered and frustrated soft drinks manufacturers, has led to an even greater urgency to reformulate beverages, which are seen to be a key factor in the global obesity epidemic. Rather than pay a levy on the sale of their drinks, manufacturers want to find ways to reduce the sugar content, and in turn, the calorie content, but without compromising the taste of the final product.
“The opportunity this represents for high-potency sweeteners is all the greater because they all perform better in the presence of low levels of sugars. So great tasting drinks can be formulated with blended caloric and non-caloric sweeteners while still cutting sugars content – a win-win in terms of product quality coupled with consumer health,” Dr. Fry told FoodIngredientsFirst.
“Of course, stevia is likely to benefit because its natural origin chimes with current consumer trends, but the synthetic sweeteners are safe and effective too and still have an important role to play.”
One of the other natural ingredients being tipped for success is monk fruit. Dr. Fry notes that in the US monk fruit has had some success, but does have characteristic taste qualities that can limit its use as a sole sweetener. More research on the sweet compounds in monk fruit might point the way to taste improvements. Cost is also a key aspect – monk fruit extracts are relatively expensive sweeteners. Ways to lower the cost per unit sweetness are needed. Monk fruit is not yet permitted in the EU, so here stevia has no real rivals as a natural-origin sweetener.
“Stevia got off to a bad start because everyone believed the literature then available (2008) saying that pure reb A tasted the best. Now we know better. The latest generation of blended leaf extracts from the likes of Cargill exploit positive inter-glycoside synergies that were simply unknown in 2008. The result is improved sweetness delivery and very substantially reduced bitterness, especially at higher use levels. This means larger reductions in sugars are feasible, while keeping a great sweet taste quality,” Dr. Fry explains.
For Dr. Fry, those formulating with stevia need to put aside prejudices based on early results with just reb A or stevioside. “The latest ingredient grades of mixed steviol glycosides really are a huge improvement. In the EU the current regulatory restrictions on stevia composition (requiring that 75% of the glycosides must be reb A and/or stevioside) are restricting innovation. These regulations mean that European consumers are not allowed stevia products that taste as good as those in the USA. This is a nonsense that, I hope, will end with more up-to-date regulations this year,” he adds.
Dr Fry and Melanie Goulson (Adjunct Professor, St Catherine University, St Paul, MN, President Melanie Goulson Consulting LLC, formerly with Cargill Inc.) will host the unique “High-Potency Sweeteners – Low-Calorie Solutions “Zero-calorie sweeteners in a day” at the London Gatwick Hilton, on June 21 2016.
There is intense pressure to cut sugars, reduce the energy density of manufactured foods, and to do so with cleaner labels. Yet sweetness is such a key driver of liking that low-calorie alternatives to sugars are essential. Natural and synthetic high-potency sweeteners (HPS) have a key role to play, but are ill-understood - especially the newer candidates like stevia and monk fruit. What are their properties? How to get the best taste? This course provides answers in a complete introduction to all commercially-important HPS in just one day
Attendees will:
• Grasp the basics of sweetness perception & measurement - better understand your consumer and tune your development process
• Taste each sweetener for yourself
• Receive a comprehensive introduction to every commercially
• Significant hps - strengths, weaknesses and reasons for success
• See the advantages - and limits - of blended hps and synergy
• Better appreciate how to formulate with today’s hps
• Catch the latest trends, the sweeteners of tomorrow
• Understand industry terminology and jargon
• Cut development time and improve product results!
The intended audience is product development technologists, flavorists, marketing and purchasing executives concerned with sweeteners, but no previous knowledge is required. While delegates with a chemistry, food science or food technology background will gain a deeper understanding due to their experience, the course has been designed to be accessible to all.
by Robin Wyers
