The Search is on for a Sugar Alternative

Tuesday 14 February, 2017

Sugar doesn’t just add the sweet taste to food, it is also used to give foods and beverages structure, texture, and overall mouthfeel.  Simply reducing added sugar in food and beverage formulas is not as simple as changing out one sweetener for another.  

Sugar doesn’t just add the sweet taste to food, it is also used to give foods and beverages structure, texture, and overall mouthfeel.  Simply reducing added sugar in food and beverage formulas is not as simple as changing out one sweetener for another.  

While most high-intensity sweeteners can help boost perceived sweetness, they cannot deliver the lost functionality of sugar. Kerry’s TasteSense portfolio of taste and flavor modulators can help bring back the mouthfeel and taste lost when sugar is removed.

To learn more read the full article written by Kerry team members John Buckley and Jessica Vogel on the “Food Quality & Safety” website. 

 

If you want to know more about added sugars and food labeling, check out the blog “Summing Up Added Sugars for Nutrition Labeling” from the Kerry Health and Nutrition Institute.

Over 20% of children and 44% of adults are consuming low-calorie sweeteners more than once per day. Read more on the Kerry Health and Nutrition Institute.