Studying the Art and Science of Sugar Reduction Ingredients
Hitting the Sweet Spot: The perception of sweetness for a sweetener relies on how it works in formulation, how it is metabolized in the mouth, and how it binds with receptors on the tongue
In 2015, the World Health Organization (WHO) predicted a shift in consumer interest away from artificial high-intensity sweeteners and toward more natural alternatives. The organization cited safety concerns as well as potential toxicity concerns because of the negative impact some artificial sweeteners could have under environmental degradation. More than that, however, consumer demand was only continuing to rise not only for “better for you” but for better tasting, cleaner label foods and beverages.
The perception of sweetness for a sweetener relies on how it works in formulation, how it is metabolized in the mouth, and how it binds with receptors on the tongue. Different sweeteners bind with different binding sites and the challenge of making a food or beverage “perfectly sweet” can be as much of a moving target as is the definition of “clean label.” Here are some tips and insights into using the currently popular sugar-reduction ingredients that can help processors hit the sweet spot bullseye.