Reduced Sugar Alternatives Brings Innovation to Bakery Product Market

Akash Pasalkar
Akash Pasalkar

Updated · Nov 8, 2022

SHARE:

Scoop.market.us is supported by its audience. When you purchase through links on our site, we may earn an affiliate commission. Learn more.
close
Advertiser Disclosure

At Market.us Scoop, we strive to bring you the most accurate and up-to-date information by utilizing a variety of resources, including paid and free sources, primary research, and phone interviews. Our data is available to the public free of charge, and we encourage you to use it to inform your personal or business decisions. If you choose to republish our data on your own website, we simply ask that you provide a proper citation or link back to the respective page on Market.us Scoop. We appreciate your support and look forward to continuing to provide valuable insights for our audience.

The world is facing a major problem of non-communicable diseases like obesity. One of the factors that cause this sickness is excessive sugar intake. Large amounts of sugar are found in sweet bakery goods. Lessening sugar is a test, particularly in baking, since it blends well in with everything. It interacts with everything that changes in temperature gelatinization, gluten development, yeast activity, and emulsification. The World Health Organization is working on strategies to reduce sugar intake through innovative marketing and educational methods.

According to research by Market.us,” The Bakery Products Market is projected to reach a valuation of USD 686 Billion by 2032 at a CAGR of 5.12%, from USD 416.36 Billion in 2022.”

Bakery Products Market

 The research team at market.us said, “42% of customers wish to consume less sugar overall in their diet. Because of this, products with less sugar are growing in popularity on the market.”

Due to COVID-19 restrictions, people are leading towards a lazy lifestyle causing high demand for sugar substitutes. The Market revenue of sugar substitutes is rising because of consumer demand for low-calorie food to make healthy eating habits.

Strategies to reduce sugar mainly focus on reducing sugar using bulking agents or high-intensity sweeteners or sweet bulking ingredients such as Polyols. Scientists have been struggling with the question of how to replace sugar in bakery products with healthier sugar alternatives.

The production of polyols to enhance sweetness and exopolysaccharides to improve texture in a sourdough system shows high potential as a sugar replacement. Lactobacillus sanfranciscensis, Leuconostoc mesenteroides, and Leuconostoc citreum are high mannitol-producing lactic bacteria acid (LAB) strains with yields of 70-80%. And Leuconostoc oenos were found to produce erythritol.

The yeast strain Candida milleri isolated from sourdough produces xylitol in the presence of xylose. Exopolysaccharides produced by yeasts are known to improve the texture and structure of bakery products and thus have high potential as natural functional ingredients to compensate for the quality loss in sweet bakery products.

To ensure the techno-functional properties and sweetness of sugar-reduced bakery products, one approach to sugar reduction is the combined action of a nonsweet bulking agent with high-intensity sweeteners. The maximum dosage varies depending on the types of sweetener and ranges from 50 to 1000 mg/kg.

Natural high-intensity sweeteners include steviol glycosides, stevioside, and rebaudioside. Long-chain polysaccharides, such as starches, polydextrose, maltodextrin, hydrocolloids, and dietary fibers, act as bulking agents and functional ingredients.

The addition of bulking agents compensates for the loss of texture volume when sugar is reduced. In bakery products, sugar reduction is challenging. It is a two-part challenge for developers in these categories because they need to replace not only the sweetness but also the functionality of sugar.

Stevia provides only the sweetness portion. Bulking agents such as fibers and complex carbohydrates are therefore required for browing, mouthfeel and performance. Research has found that stevia works well with bulking agents in sweetness potency and improvement of sweetness quality.

The seven sweet-tasting proteins are known as thaumatin, miraculin, curculin, monellin,mabinllin, pentadin, and brazzein. Thaumatin is 3000 times sweeter than sucrose, followed by brazzein 2000 times, then curculin at 550 times, pentadin at 500 times, and mabinllin is 100 times sweeter.

Thaumatin is often used to hide bitterness and enhance flavors. Although its sweetness level is quite strong, it does build slowly. Brazzein has already been expressed in yeast, and grains have been used in proteins to make carbohydrate-free muffins by expressing it in corn. Brazzein, on the other hand, has not been approved as a food additive by FDA.

Grocery retailers are also taking note of a range of products that allow customers to have their cake and eat it too. Instore and online, Kroger Cincinnati offers its bakery fresh goodness-free reduced- calorie angel food cake and no-sugar-added apple pie. Walmart, Bentonville, ark offers sugar-free sliced lemon creme cake, no sugar added apple pie, and market side brand sugar-free cookies in chocolate chips and oatmeal raisin variety.

In 2022, WHO/Europe will launch the new voluntary, member state leg sugar and calorie reduction network to promote healthier diets as well as reduce overweight and obesity levels across the WHO European regions. The Network will bring together policymakers and health experts from all 53 of the Regions’ member states to explore ways to achieve sugar and calorie reduction, respecting national food systems and food traditions and the regulatory environment.

SHARE:
Akash Pasalkar

Akash Pasalkar

My name is Akash Pasalkar, A computer science engineer by qualification and a Digital Marketer by profession.. And I am passionate about SEO and Content Writing.