Sweegen’s Taste Modulation technology aids sugar reduction while maintaining taste

28 Feb 2023 --- Sugar reduction is a key theme that manufacturers see in beverages, but this is not a new industry trend – it has been ongoing for many years. According to Sweegen, the main trend across the globe is to create better-for-everyone beverages – whether that is by reducing sugar or adding functional ingredients, keeping a great, locally relevant taste is crucial.

Speaking with FoodIngredientsFirst, Casey McCormick, SVP of global innovation at Sweegen, says that achieving the right health and taste profile is becoming easier for brands as they broaden their product development toolkits.

“They are exploring novel sweeteners in foods and beverages, such as sweet protein brazzein, and modern stevia technologies like Reb M made from bioconversion.”

He flags that consumers also seek modern taste modulators that fit perfectly with innovative sweeteners to help reduce sugar by any percentage, from partial reduction to 100%.

Tapping into taste dimensions
Notably, consumer preferences have evolved toward innovative, nature-based solutions like modern stevia sweeteners and new-to-the-world sweet proteins like brazzein.

“The expectation of sweeteners today is to be sugar-like, but there are more to taste dimensions, such as flavor perception and mouthfeel. These characteristics can be managed with innovative taste modulators, such as Sweegen’s Flavors for Taste Modulation,” states McCormick.

The sweetness of sugar is unlike any other, primarily because it interacts with the taste receptors at a molecular level. Today’s zero-calorie sweeteners, such as Sweegen’s

Bestevia Reb M and E, in combination with flavors for taste modulation, “have come a long way in matching sugar’s unique taste profile,” he notes.

In November, food-tech start-up Better Juice unveiled its first full-capacity manufacturing plant, setting the wheels in motion for full commercial production of its proprietary sugar-reducing immobilized enzymes.

Consumers are seeking modern taste modulators that fit with innovative sweeteners to help reduce sugar by any percentage, says Sweegen.The technology developed by the Israeli company produces proprietary beads composed of non-GMO microorganisms that naturally convert the juice’s composition of fruit sugars, including sucrose, glucose and fructose, into better-for-you prebiotic and other non-digestible fibers.

Global sweetness perceptions
Sweegen uses various sensory tools to ensure it gets the right taste profile when designing customized sweetener and flavor systems.

Natasha D’Souza, VP of taste and consumer experience at Blue California’s Global Sensory and Consumer Insights, says that “access to our trained sensory panel, in collaboration with Sweegen’s extensive sweetener portfolio, allows our sensory team to design systems that improve the sweetness quality and other flavor attributes that are key in a product’s character.”

“We have consumer insights data on sweetener perception that shows us a lot of education is still needed for consumers to understand the differences between the various sweetener alternatives available today. Naming is also key. North American consumers expect anywhere from 30-35% sugar reduction in today’s products, with the juice category having the greatest need,” she explains.

According to McCormick, North America and Europe are steering innovations in soft drinks.

“The European Beverage industry (UNESDA) is building on past sugar reduction milestones, with the UNESDA commitment to reduce average added sugars in soft drinks by another 10% from 2019-2025 across the EU-27. The UK UNESDA states this represents a 33% overall reduction in average added sugars in the last two decades.”

Expanded access to new sweetness technologies is critical, he highlights.

“The good news is that great-tasting stevia ingredients produced via new technologies are now more available than ever. The international food safety organization CODEX has set up a framework for stevia technologies, thereby streamlining the regulatory process for accessing stevia technologies in global countries.”

Sweegen is supportive of both CODEX and UNESDA. “We are carrying on these efforts in our global Innovation Studios by collaborating with brands on food and drink creation that reflects local tastes and trends.”

Functional beverages rise
“Of course, functional beverages with a health halo continue attracting consumers. Still, for brands to play in this space and foresee repeat purchases, they ought to consider replacing sugar 100% with the help of innovative sweeteners and taste modulators, such as Sweegen’s Flavors for Taste Modulation to get the flavor just right,” McCormick underscores.

Across global geographies, consumers reach for beverages throughout the day, inspiring innovation for functional and sensory experiences that fit different consumption patterns. Earlier this month, FoodIngredientsFirst spoke with key suppliers in the space, who delved into the latest trends in hydration and flavors.

By Elizabeth Green

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