Food Business News - January 19, 2021 - 30

INGREDIENT TRENDS

Condiment innovation -

©HLPHOTO - STOCK.ADOBE.COM

adding less sugar
Removing added sugars from sauces and dressings
is a priority for some developers

T

he Dietary Guidelines for Americans 2020-2025 did not heed the
advice of the Dietary Guidelines
Advisory Committee to reduce the added
sugars recommendation from less than
10% to less than 6% of total calories per
day. This omission likely will not deter
health- and wellness-aspiring consumers
from cutting sugar on their own.
Several approaches to reducing sugar
intake exist. One is choosing foods with
reduced sugar or no added sugars. Such
foods include condiments and sauces that
are often unexpected, yet concentrated
sources of sugar. Offering reduced-sugar
varieties of condiments is an opportunity
for manufacturers to differentiate in a
crowded marketplace. Today, it's happening in everything from marinara to ranch
to teriyaki.
Shoppers are seeking tailored food
choices to balance taste preferences
and wellness goals. ADM Outside Voice
research from the Archer Daniels Midland
Co., Chicago, found 61% of consumers
said sugar reduction is important for
their sauces, syrups and dressings, and
47% review the type of sweetener when
purchasing these items.

Building back sensory experience
The Food and Drug Administration
defines added sugars as those added
during the processing of foods, foods
30

Food Business News

packaged as sweeteners, sugars from
syrups and honey, and sugars from concentrated fruit or vegetable juices. These
sugars are 4-calorie-per-gram simple
carbohydrates (monosaccharides and
disaccharides) with varying levels of sweetness that are readily digested and used by
the body as energy.
" It is less challenging to reduce the
sugar content in condiments and sauces

61% of consumers
say sugar reduction
is important for their
sauces, syrups and
dressings.
Source: ADM Outside Voice

when the primary purpose of the sweetener is to provide a sweet taste or to balance
other flavors in the sauce, such as acidity
of a tomato in a marinara sauce or saltiness
in a dipping sauce, " said Andrea Belford,
senior business scientist, Ingredion Inc.,
Westchester, Ill. " When sugar provides
both sweetness and other functional

properties, such as color, viscosity and texture - by way of flow, mouthfeel and cling
- and water activity, you must consider
both taste and functional build back. "
It's also important to consider how
the product is distributed, stored and
used. Some condiments and sauces have
standards of identity, which may further
limit ingredient options.
" Sweeteners aren't just about sweet, "
said Anne Marie Butler, global director -
strategic territories, The Edlong Corp., Elk
Grove Village, Ill. " In fact, it can be just
as important in creating a flavor balance
and mouthfeel. Sugar also has an effect on
microbial growth.''
Removing sugar needs to be done in
such a way that these factors are addressed.
" Sugar is used to add bulk and
maintain viscosity, " said Nancy Hughes,
president, Apura Ingredients, Chino, Calif.
" A challenge a lot of products face as they
formulate sugar out of their applications
is that the sauce may become runny,
which consumers do not like. "
Sheri O'Brien, vice president of sales
and marketing, BioNeutra North America
Inc., Edmonton, Alta., said, " Sugar not
only enhances the succulence of savory
foods, but it also makes sauces gooey so
they can be poured or spread neatly. "

Toolbox of ingredients
There is never an easy way to
January 19, 2021



Food Business News - January 19, 2021

Table of Contents for the Digital Edition of Food Business News - January 19, 2021

Food Business News - January 19, 2021 - 1
Food Business News - January 19, 2021 - 1
Food Business News - January 19, 2021 - 2
Food Business News - January 19, 2021 - 3
Food Business News - January 19, 2021 - 4
Food Business News - January 19, 2021 - 5
Food Business News - January 19, 2021 - 6
Food Business News - January 19, 2021 - 7
Food Business News - January 19, 2021 - 8
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