Dawn Foods executive predicts low-sugar baking trends

According to Adam Pawlick, vice president of R&D at Dawn Foods, Jackson, Michigan, increased sophistication around sugar reduction is a trend being driven by other food categories. Because different parts of the world are at different stages of the sugar reduction life cycle, consumers are unknowingly benefiting from a wider range of formulations that offer alternatives while maintaining a pleasant flavor profile.

“Over the next five to 10 years, I imagine we will continue to see a push towards reduced sugar and alternative sweetener products in the baking industry, especially as other categories of food industry are tackling this problem,” he continued. “I also anticipate that there will be products, worn by a consumer set, that will continue to remain ‘full of sugar’ as consumers seek out these indulgent treats.”

Global companies like Dawn Foods also have the advantage of translating successes in the European sugar reduction market into the North American market. No longer limited by geography, consumers can purchase a range of products online from around the world. Hill & Valley, Lancashire, UK, is an independent wholesaler of a variety of reduced sugar biscuits and cakes. Its Newmans of Radcliff Ltd. includes Reduced Sugar Cherry Genoa Cake and Dark Fruit Cake. The company’s no added sugar Chorley cake, a fruit-filled flattened pastry, is traditional from the town of Chorley in Lancashire, UK.

Outside of the United States, a number of innovative start-ups are making smart moves on sugar reduction. Unavoo Foods, an Israeli startup, uses fiber to replace sugar. Patent pending Unavoo Sweetener is an approximately zero calorie sweetener made from 100% natural ingredients. The gut-friendly prebiotic sweetener offers no bitter aftertaste and no glycemic value.

The Supplant Company also patents sugars from fiber. Its blend of low glycemic sugars is extracted from recycled raw materials (corn cobs and wheat straw or oat husks) to function like table sugar and metabolize like fiber. Such a great idea with far-reaching potential is to find the company in talks with the FDA.

find the balance

While formulators have a growing range of sugar alternatives to choose from, they still need to consider consumer perception. In some cases this may mean introducing a new product with less sugar rather than trying to reduce the sugar in an original product. This is critical because many of the alternative and replacement options have application limitations such as morphology or can impact a product’s flavor profile with even minor adjustments, according to Pawlick.

“For example, sugar reduction techniques that work by changing the shape of the sugar crystal (smaller, hollow, or other options) are effective in applications where the crystal remains intact, such as in solid sugar options and slurries. fat,” he continued. “The approach is not effective in applications where the sugar is dissolved in a solution such as in icings, frostings or fillings.”

In the battle for sweetness, the subject of cutting sugar is likely to continue to generate strong opinions. Innovative formulations and forward-looking research have the potential to offer consumers another tool to support a healthier lifestyle over the long term. Although that goal never negates the possibility of also enjoying the short-term indulgence of all-sugar bakery.