Developed in response to the global drive towards sugar reduction, Givaudan’s Holistic Language sensory profiling method sought to “deliver satisfaction beyond sweetness”.
Working with Michelin-starred chefs, Givaudan was able to identify non-typical natural ingredients and food techniques that created more complex, full-bodied or impactful tastes and flavours, so that the reduced sweetness wasn’t missed.
The method, it said, could deliver up to a 50% sugar reduction “while maintaining consumer preference”.
The approach was launched at Het Amsterdamse Proeflokaal culinary school in Amsterdam, where two concepts were tasted – a 50% reduced-sugar orange drink that Givaudan said performed as well as the full sugar product in consumer testing, and a new reduced-sugar peach yoghurt drink (pictured).
Meanwhile, Tate & Lyle debuted two new no-calorie sweeteners at last month’s Health Ingredients Europe show in Frankfurt.
Working with stevia producer Sweet Green Fields, it launched Optimizer Stevia 4.10 and Intesse Stevia 2.0. Both offered cost-efficient sugar and calorie reductions, and met growing demand for great tasting products that supported weight management, Tate & Lyle said.