708-388-7766 info@naegele-inc.com

DonutsThe recommended daily limit for sugar intake is 36 grams for men and 25 grams for women. Yet the average American consumes about three times that amount. So it’s no surprise that sugar reduction is a primary goal among consumers. 

When making healthy food choices, consumers are more likely to avoid sugar than fat or salt. And sugar content is becoming an even more important factor as households strive to reverse the unhealthy habits they’ve formed over the past few months — in May, 57% of consumers said they plan to diminish their sugar intake as part of this effort.

To meet demands and support their customers’ health goals, bakers can tap into some of the many solutions for cutting down on sugar without sacrificing sweetness.

Artificial sweeteners

Plenty of alternatives to refined sugar have emerged for bakery applications over the years, including several artificial sweeteners. Artificial options are typically much sweeter than sugar, so bakers can use them in smaller quantities. And they don’t include the carbs and calories that come with sucrose. 

Some of the most common artificial sweeteners include aspartame, sucralose, and neotame, all of which are suitable for a variety of bakery applications. 

Natural sweeteners

Clean label trends are changing what sugar substitutes are acceptable — nearly half of consumers want to avoid artificial sweeteners. Here are a few clean label alternatives to consider:

  • Natural nectars and syrups like honey, agave, molasses, and rice syrup
  • Fruit extracts such as monk fruit, allulose, and coconut sugar
  • Other plant derivatives, including extracts of stevia leaves or vegetables like beets and sweet potatoes

In particular, stevia and monk fruit are gaining popularity as low-calorie solutions in baking. They can be used in combination with other natural sweeteners to achieve the desired taste. 

Bulking agents

Whatever the sweetener selection, replacing sugar often requires tweaking other components of the recipe for optimal taste, texture, and functionality — most importantly, choosing the right bulking agent. 

Bulking agents like fibers, sugar alcohols, and added flours help make up for the lost sugar. However, bakers must choose wisely — some bulking agents contribute calories, which may cancel out efforts to reduce calories through sugar reduction.

Processing strategies

It’s not just the ingredients that matter when cutting back on sugar. Some processing methods can help maximize sweetness while minimizing added sugar.  

For example, steaming equipment allows bakers to use less sugar and fat in their cake and donut recipes, yet retain necessary moisture. 

Bakers can also cut back on sugar in increments — gradually phasing it out, replacing it with alternative sweeteners, and adjusting recipes accordingly.

Despite the challenges bakers may face when creating low or no-sugar products, health-conscious consumers are looking to reduce their sugar intake but keep the sweetness. And if new formulations include natural, recognizable ingredients, baking manufacturers will also be able to satisfy clean label demands.

Do you have a turnkey project, need to upgrade equipment, or want advice on a new product application? Make sure you have a team of experts by your side. Contact us today.

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708-388-7766

Location

Naegele Bakery Systems
5661 W 120th Street
Alsip, IL 60803

Email

info@naegele-inc.com

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