Cutting sugar from recipes ‘just isn't that simple’
Meeting AoS’s call to cut or remove added sugars by 20-30% from food and drink products “just isn’t that simple” because they play vital roles in recipes, a consultant specialising in sweeteners said in February.
Dr John Fry, a consultant on food science specialising in sweeteners, said some foods needed sugar in their make-up.
“Sugar has many properties that are not duplicated by high-potency sweeteners and there are many instances where sugar is a very important feature chemical in a process.”
In cakes, for example, he said sugars were “vital” to the recipe. “If you simply skip the sugar, you end up with not so much as a pancake.”
Fry also pointed out that it was against EU legislation (Directive 96/83/EC) to replace sugars in baked goods with high-intensity sweeteners.