MARKET TRENDS
Health and wellbeing
With the bakery sector under pressure to hit reformulation targets in sugar and fat, it’s hard to ignore the trend toward healthier options. However, as taste remains king and consumers demand nothing artificial is added back in, the challenge for manufacturers is clear.
Using sensory analysis, Synergy Flavours has developed sugar-reduced flavourings for options such as cheesecake (pictured), made from profiling full sugar and full-fat baked goods. The analysis allows the company to understand which flavour notes are lost when sugar or fat is reduced and the effect that sugar reduction has on other attributes.“We have created butter biscuits and cakes with 20% less sugar, 30% less fat and 15% fewer calories,” says Synergy marketing manager Hugh Evans.
Similarly, Univar Solutions offers a dry powder mix that enables fat and sugar reduction in recipes, while helping to improve the taste profile.
