Improving Product Acceptability in Reduced Sugar Baked Goods

With the advancement in technology, growth in income and urbanization of cities, mundane lifestyles have transformed into a fast-paced one. This has transformed how consumers eat, resulting in fragmented mealtimes and increased frequency in snacking.

60% of consumers in Asia Pacific revealed snacking on biscuits and cookies making bakery and confectionery products the preferred snack staples. However, with the COVID-19 pandemic, consumers’ awareness on the importance of immunity, holistic health and well-being to fight the disease has heightened.

Sugar reduction is one way to improve nutritional value of a simple cookie. *However, consumers find that cookies with a 25% reduction in sugar were significantly less sweet but still preferred the texture of the cookies with full sugar content. In bakery, sugar is a functional ingredient that not only provides sweetness but also affects the color, texture, structure, and flavor perception of the
baked product.
 

 
Presenting baked goods with the right taste and color requires a well-controlled harmony between a variety of ingredients especially for those healthy and sugar-reduced options. Here at Sensient, we offer you a range of solutions for your reformulation of baked products. These range from natural ingredient solutions, to bake stable flavors and colors. SweetEase^TM is part of the natural flavors range, and is specifically designed to enhance the perception of sweetness, enabling you to reduce sugar in your product without compromising on taste.

To learn more about how SweetEase^TM alongside other Sensient products can help you in developing tasty, flavorful yet healthy products in this on-demand webinar or feel free to contact us or request a sample.

*Biguzzi, Schlich, Lange, (2015), Impact of sugar and fat reduction on perception and liking of biscuits, Food Quality and Preference, Elsevier, France