The role for yeast extracts in sugar reduction
01 Aug 2018 | Biorigin
At IFT in Chicago last month, Biorigin was exhibiting how their yeast extracts can be used for sugar reduction. Maria Helena Branco tells FoodIngredientsFirst: “Consumers are looking for healthier products in the market. The biggest trend that we see now is sugar reduction. The yeast extracts we have are usually used in savory products, but can now be used in sweet products. It is important to understand the specific profiles of the yeast, some are more savory than others. We have been able to reduce sugar in iced coffees, juices, cakes and biscuits. This is a growing platform and a solid trend in the market.”
It's Robertwire to the IFT Foods Expo in Chicago, and I'm here with Maria Helena Branco from Beer by Origin, and the company are highlighting the potential for yeast extracts in, so in sugar reduction.
Maria, can you maybe tell me a bit about the background to this trend and, how your ingredients can be used for this regard?
So the consumers are looking for have more healthy products in the market.
So the best trend now, the highest trend now is sugar reduction.
And the ec is usually used in savory products, but also can be used for this kind of application.
We will not give the sweet notes that the sugar has, but will help to enhance and give more body to the product.
So today we are showing, we study and showing this product with 25% of sugar reduction.
It's an iced coffee.
And we are using a dark yeast extract that helps to work in synergies with the the coffee notes, the caramel notes in this product.
So what are some of the things that you need to keep in mind when you're formulating for sugar reduction through the use of yeast extract?
Are there some kind of technical limitations and things that you should bear in mind when you're formulating a new product?
Yes, we need to understand the profile of the yeast because some yeasts, they're more savory, yeast characteristics, and other ones don't.
And in this case you need to evaluate better the profile and try to apply and give more synergies in the base of the product.
So you highlight notes of the product and you highlight the iced coffee.
There are some other kind of applications that you've been considering as for sugar reduction.
Yes, we can think about.
About sugar for sugar reduction in juice and cakes and biscuits, multiple application.
This is a growing, really growing platform for you at the company.
It is a very growing platform and it's a very strong trend in the market.
OK, Maria, thank you very much.
