Givaudan takes sensual approach

By Noli Dinkovski

- Last updated on GMT

Givaudan has ditched sweeteners in favour of sensory profiling as part of its sugar reduction technique
Givaudan has ditched sweeteners in favour of sensory profiling as part of its sugar reduction technique
A sugar reduction technique that relies on sensory profiling rather than sweeteners has been unveiled by Swiss flavours firm Givaudan.

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”.

Product launch

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.

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