solving the puzzle: formulating to reduce sugar...catalin moraru, ph.d. technical manager, the nfl....

Solving the Puzzle: Formulating to Reduce Sugar

Prepared for the March 2020 Sweetener Systems Conference

Catalin Moraru, Ph.D.Technical Manager, The NFL

The Eurofins Group

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Challenge Studies & Process

Validation

NutritionalChemistry

Food Safety&

Microbiology

Contaminants/Pesticides/Residues

Shelf-Life &Stability

Testing

Solutions For The Lifecycle Of Your ProductPipeline

Innovation

ProductDevelopment

ConsumerResearch

SensoryEvaluation

Data Management

Process Development

Product Design

© 2020, The National Food Lab, Inc.

About The NFL

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Agile, Integrated Product Innovation Services

• Culinary Protocepting• Product Formulation & Prototyping• Science/Technology Application & Discovery• Specification Management

• Immersion / Qualitative• Co-Creation / Stations• Quantitative CLT / HUTs

• Process Authority• Pilot Plant Production• Co-Man Search and Support• Scale-Up Support

• Descriptive Analysis• Product Landscape®

• Shelf Life Studies


SYNOPSIS1. Reducing Sugar – A Puzzle?2. Defining The Puzzle

a. Functionalityb. Regulatoryc. Consumer

3. The Toolsa. Ingredientsb. Technologies

4. The Approacha. Sugar Substitution – Overall Approachb. … And An Example

5. To Summarize: Solving The Sugar Reduction Puzzle

4 © 2020, The National Food Lab, Inc.

Most images are from: Pixabay.com

http://www.pixabay.com/

WHY REDUCE SUGAR?

© 2020, The National Food Lab, Inc.5

REDUCING…

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Source: Oxford/Lexico Dictionaries


https://www.lexico.com/en/definition/reduction

REDUCED SUGAR STRATEGIES

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Source: Innova Market Insights (2019)


https://www.foodingredientsfirst.com/Webinars/sugar-reduction-hits-the-sweet-spot.html

SUGAR REDUCTION / SUBSTITUTION PUZZLE

• Any food is a system• Components• Interactions

• Reducing/replacing sugar = filling the gap

• Reduction strategy must fit!

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Regulatory

Sensory

Stability


Defining The Puzzle Gap


SUGAR FUNCTIONALITY… Sweetness, flavor enhancement and palatability Color and flavor formation Texture:

• Body/mouthfeel/viscosity• Tenderizer• Control crystallization• Gelling• Creaming

Stability:• Aw reduction• Prevent browning discoloration• Prevent staleness• Foam stabilizer

Fermentation Support10

Source: Compr. Rev. Food Sci. Food Safety (2015)


https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.12151

… IN APPLICATIONS

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Source: Lux Research Inc., 2018


https://www.foodbusinessnews.net/articles/11923-restructuring-sweeteners-to-reduce-sugar

REGULATORY

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Standards of Identity

e.g. yogurt:

“…Not less than 3.25 percent milkfat and not less than 8.25

percent solids not fat, and has a titratable acidity of not less than 0.9 percent, expressed as lactic acid…”

(21CFR 131.200)

Labeling


Understand The Consumer

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Source: IFIC Food & Health Survey (2019)

Source: Nielsen (2018)

Source: Cargill (2017)

80% of U.S. consumers are trying to limitor avoid sugar, up from 75% in 2017

3 in 10 consumers say they don’tsweeten foods or beverages

53% of consumers say the exclusion of undesirable ingredients is more important than the inclusion of beneficial ingredients

6 in 10 consumers say they are extremely likely to check an ingredient list to avoid a certain ingredient


Understand The Consumer (cont.)

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Source: Ingredion (2019)


The Tools


Sweeteners

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Nutritive kCal/g SEV Non - Nutritive SEV

Sugar – in all its forms 4 1 Simple carbohydrates:• Allulose*

Polyols:• Erythritol*

0.7

0.65

Simple mono & disaccharides:• Fructose• Dextrose• Maltose• Isomaltulose• Tagatose

Polyols:• Maltitol• Sorbitol• Xylitol• Isomalt

Other purified compounds:• Maltodextrin• scFOS• Inulin

4444

1.5

2.42.62.42.1

41.41.4

1.70.70.30.4

0.92

0.90.55

10.5

0.1 – 0.20.50.1

Artificial High-Intensity Sweeteners:• Sucralose• Acesulfame – K • Aspartame• Saccharin• Neotame

~600~200~200~300

7,000 – 13,000

Natural High Intensity Extracts:• Stevia extracts: Reb A, Reb D, Reb M of

various purities • Monk Fruit extracts of various purities

100 – 400

100 – 250

Natural extracts/combinations:• Honey• Syrups: agave, maple, rice, date etc.

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~1.10.5 – 1.5

Source: Compiled from literature© 2020, The National Food Lab, Inc.

Sweeteners (cont.)

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Source: Ingredion

Sweeteners (cont.)

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Source: Morita Kogaku Kogyo

Source: Tan et al., Food Res. Intl., 2019© 2020, The National Food Lab, Inc.

https://www.sciencedirect.com/science/article/abs/pii/S0963996919301632

Sweetness Modulators

• Address flavor and/or temporal profile challenges

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Source: DuBois & Prakash, Annu Rev. Food Sci. Technol. 3:353–80 (2012)


Technologies

I. Reduce Intrinsic Sugar

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Source: Popular Science (2018)Source: The Good Brand™


https://www.popsci.com/healthy-yogurt-sugar/

http://www.goodyogurt.com/lower-sugar-yogurt/

Technologies (cont.)

II. Reduce Sweetness Needed

Sweetness – potentiating molecules

Aromas providing cross-modal effects

Stealth reduction approaches

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Source: Servant et al, 2011


http://web.luxresearchinc.com/2018-sugar-reduction-executive-summary-0


III. Ingredients

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Source: Lux Research Inc., 2018


http://web.luxresearchinc.com/2018-sugar-reduction-executive-summary-0


III. Ingredients: A Better Sugar?

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DouxMatok Sugar Nestlé Structured Sugar

Source: NestléSource: DouxMatok


https://www.nestle.com/stories/science-sugar-structure

https://www.nestle.com/stories/science-sugar-structure

The Approach


SUGAR REDUCTION – OVERALL APPROACH

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Regulatory

Sensory

Stability

Define application

Define objective & scope

Criteria & guardrails

Select tools

Design solution

Evaluate performance

Refine, as needed


CASE STUDY: PROTOTYPING

Plain yogurt add-on Stretch goal: add to pancakes, waffles, oatmeal

Provide sweetness, fruit and flavor Calories, sugar content ≤ yogurt with fruit Portable stick/sachet

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Define application



CASE STUDY: PROTOTYPING (cont.)

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Consumer Research & Market Trends Health & Nutrition

• Natural • ≤ 10 Calories

• Taste is King Functionality

• Real fruit • Sweetness = 2 tsp sugar

• Shelf stable and convenient • Flavor

• Color

Regulatory • Mouthfeel

• n/a • Portability

Labeling • Quick distribution via stirring

• ≤ 5g Stability

• Fruit claims? • Aw < 0.4



Zero Sugar Target Greek yogurt with blueberry Ingredients of interest:

• Natural sweeteners: erythritol, stevia extracts• Fruit pieces• Fruit flavors• Hydrocolloids TBD

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Select Tools



Erythritol Freeze-dried blueberry piecesCranberry and blueberry powdersBlueberry flavor Stevia extract: Reb D + Reb ATexturizer system

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Design Solution

Sweetness Intensity



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Attribute Blueberry GY Plain GY + Add-On

Serving size, g 150 150 + 5

Calories 130 80 + 10

Carbohydrates, g 19 6 + 4

Sugars, g 15 4 + 1

Sensory performance


To Summarize…


SUGAR REDUCTION / SUBSTITUTION

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Define application



Select tools

Design solution


Refine, as neededRegulatory

Sensory

Stability

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Catalin Moraru, Ph.D.Technical ManagerThe National Food Lab, Inc. [email protected] (607) 342-7452


mailto:[email protected]

solving the puzzle: formulating to reduce sugar...catalin moraru, ph.d. technical manager, the nfl....

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