The Next Steps in the Evolution of Sweetener Strategies—Part 3
The development of sweeteners that have properties that can address the diabetes epidemic has come at a very important juncture in our history. The International Diabetes Federation recently revealed the results of a new study predicting that one in 10 adults could have diabetes by 2030. The report also estimated that more than 500 million people could be diagnosed with the disease in the next two decades.
In all likelihood, more and more sweeteners will be promoted as “diabetic friendly,” and the incorporation of these ingredients may be compared to what folate in bread did for birth defect rates. Many of the sweetener solutions discussed in the first two articles of this series may have an impact on both the diabetes and obesity epidemics that are occurring on a global scale. Furthermore, expect to see further developments ranging from what has been described as a sweet whey permeate sugar to one based on compounds found in fruits.
Future IFT Annual Meetings and Food Expos will provide an excellent forum to discuss these new solutions and strategies. Until then, here are a few more examples of sweeteners that are being spotlighted at this year’s Expo.
BioVittoria USA (booth 2549), has developed a process to concentrate monk fruit (also known as luo han guo) to produce an extract used as a naturally derived sweetener. Food manufacturers can reduce up to half the amount of sugar used in formulations while still providing acceptable taste by using the ingredient.
Blue California (booth 753), features its BlueSweet™ LHG Extract which has received GRAS certification. Derived from monk fruit, the ingredient has been standardized to mogroside V and is said to be 300 times sweeter than sugar.
Sensus America (booth 459), offers a low-calorie sweetener, Frutalose® SF75, which is specifically designed to help manufacturers reduce sugar in their products. Labeled as a chicory root fiber, it is a clinically proven prebiotic, shown to support digestive health and weight management. It can significantly reduce sugar in a variety of applications, including sweet baked goods, dairy products, and cereal bars.
Suzanne’s Specialties (booth 1946), displays an extensive line of organic and naturally derived sweeteners available in both crystalline and liquid forms. They include rice syrups, honey, agave nectars, and chicory syrup.
A number of food and beverage prototypes are formulated with sweetener solutions highlighted in this series. Attendees can taste for themselves the quality of these sweeteners and the potential they may have in addressing major health challenges.
