Discover how the confectionery industry is embracing natural sweeteners like stevia to meet consumer demands for healthier options, driving innovation and reshaping taste experiences. Kiran Grewal reports.
In recent years, the food industry has witnessed a remarkable shift towards healthier alternatives, particularly in the realm of sweeteners. With consumers increasingly eschewing sugar-laden products and artificial sweeteners, manufacturers are turning to natural alternatives to meet evolving tastes and preferences. Recent advancements in natural sweeteners are reshaping the landscape of ingredient development, offering vast possibilities for confectionery creators.
Consumer attitudes towards sweeteners are evolving rapidly, driven by a desire for healthier options. A study conducted across France, Germany, and the UK revealed a significant shift in consumer behaviour, with nearly two-thirds actively avoiding sugars and artificial sweeteners. This trend underscores a growing demand for natural sweetening solutions that align with consumers’ wellness goals.
Amber Herman, Sweetness Marketing Specialist at Cargill, highlights the changing tide, stating: “Nature-derived sweetener solutions have gained in popularity as consumers continue to move away from artificial sweeteners. Almost two-thirds of global consumers (63%) say “no artificial sweeteners” is an extremely or very important statement on food and beverage labels (Source: “2022 Global Sweetener Report,” HealthFocus International).
“However,” she adds, “While consumers may avoid artificial sweeteners, they still expect reduced-sugar foods and beverages that taste great. That’s why zero-calorie sweeteners like stevia continue to make significant gains. Improvements in next-generation stevia products, combined with consumers’ greater familiarity with the ingredient, have opened the door to a new wave of reduced-sugar formulations in alignment with long-standing, clean-label trends.”
Advancements in natural sweeteners
Stevia, a plant-sourced alternative to sugar, has emerged as a frontrunner in the realm of natural sweeteners. Not only does it offer sweetness comparable to sucrose, but it also boasts zero calories, making it an attractive option for health-conscious consumers.
Andrew Ohmes, Chief Executive Officer of Avansya, emphasises the versatility of EverSweet® stevia sweetener, stating, “It’s the perfect choice when brands want to reduce sugar without sacrificing great taste.”
The journey towards commercialising natural sweeteners involves rigorous safety assessments and regulatory approvals. EverSweet® stevia sweetener recently received positive safety opinions from both the European Food Safety Authority (EFSA) and the UK Food Standards Agency (FSA), marking a significant milestone in its path to market availability in the European Union and UK. Amber Herman underscores the significance of regulatory approval, she says: “Final authorisation is expected in 2024, at which time EverSweet® will become commercially available to European food and beverage manufacturers, too.”
Natural sweeteners play a pivotal role in positioning confectionery products as part of a balanced and health-conscious lifestyle. With consumers prioritising clean-label products, the demand for reduced-sugar formulations that deliver on taste and quality continues to rise.
Amber Herman elaborates on the consumer preferences driving this shift, stating, “Zero-calorie sweeteners like stevia continue to make significant gains, aligning with long-standing, clean-label trends.”
As the confectionery industry navigates towards a healthier future, the emergence of natural sweeteners offers a tantalising glimpse of what’s to come. With innovations like EverSweet® paving the way for deeper reductions in sugar content and sustainable production practices, the possibilities for confectionery development are limitless.
Andrew Ohmes reflects on the potential of EverSweet®, stating: “Its clean, sugar-like taste, rounded flavour profile, and fast onset of sweetness enable formulators to achieve deeper reductions in sugars than traditional stevia sweeteners.”
Study shows that sucralose does not impact the gut microbiota
Researchers have unveiled unprecedented insights into the intricate relationship between certain low and no calorie sweeteners, notably stevia, and the human gut microbiota. Spearheaded by Tate & Lyle PLC (Tate & Lyle), a global leader in innovative ingredient solutions for healthier consumables, in collaboration with Cryptobiotix, trailblazers in preclinical gastrointestinal research, this study heralds a significant stride towards understanding the nuanced effects of sweeteners on human health.
Dr. Davide Risso, a distinguished molecular biology specialist and Tate & Lyle’s esteemed Head of Nutrition Research, helmed the project with the aim of unravelling the potential impacts of select low and no calorie sweeteners on the gut environment, both in individuals with robust health and those grappling with type 2 diabetes. Employing a meticulous approach, the research team gathered samples from cohabiting adults adhering to similar dietary patterns to mitigate the confounding influence of long-term diet variations, a pivotal factor shaping microbiota composition. The doses of sweeteners administered mirrored real-world intakes, adhering to regulatory guidelines and typical quantities found in a variety of food and beverage products.
Published in the eminent peer-reviewed and open-access journal, the International Journal of Food Sciences and Nutrition, the findings from this preclinical investigation unveiled a spectrum of responses among the scrutinised low calorie and no calorie sweeteners. While some exhibited negligible influence on the gut microbiota, others emerged as potential catalysts for fostering beneficial health outcomes.
Leveraging Cryptobiotix’s state-of-the-art SIFR® (“cipher”) technology, adept at simulating the gut environment ex vivo, the collaborative research endeavour unearthed intriguing revelations. For instance, sucralose, a prevalent sweetener, was found to leave the microbial composition of the gut unaltered. In contrast, sweeteners like stevia demonstrated a salutary impact on the gut microbiota, characterised by facile fermentation and an uptick in the abundance of select health-enhancing bacteria, coupled with the production of short-chain fatty acids.
This study augments the robust body of scientific evidence underscoring the potential boon of integrating low and no calorie sweeteners into a balanced dietary regimen. Ongoing evaluations encompassing additional sweeteners, such as allulose and erythritol, are nearing completion, promising further insights into their physiological ramifications.
Reflecting on the study’s implications, Dr. Davide Risso remarks: “Our findings elucidate the multifaceted impacts of the low and no calorie sweeteners we’ve scrutinised, unveiling either benign interactions with the gut microbiota or the potential to confer health benefits transcending their conventional role in sugar and calorie reduction. Yet, conclusive evidence necessitates human clinical trials. At Tate & Lyle, our commitment to advancing comprehension of the role of these sweeteners in the diet underscores our ethos as a purpose-driven, science-forward entity.”
Echoing this sentiment, Dr. Pieter Van den Abbeele, Cryptobiotix’s venerable Chief Scientific Officer, emphasises: “Cryptobiotix’s inception stemmed from a fervent aspiration to furnish precise insights into ingredient behaviour vis-à-vis the gut microbiome. This study substantiates the imperative to discern the nuanced impacts of sweeteners individually, rather than treating them as a monolithic entity. The rigorous validation and robustness of the SIFR® technology afforded us the ability to pinpoint specific pathways conducive to health promotion vis-à-vis distinct low and no calorie sweeteners.”
Kennedy’s Confection then speaks to Sophia Pai, VP Global Applications and NOAM Technical Services, Tate & Lyle, to gain further insight. Sophia says: “In confectionery, sugar plays a vital role beyond just sweetness; it’s essential for texture, flavour, and colour as well. When considering replacing it with nature-derived sweeteners like stevia, it’s not as simple as it may seem. Stevia is significantly sweeter than sugar, about 300 times more, which means manufacturers need to use much less of it, and it has its own unique sweet temporal profile compared to sugar. Depending on the amount of sugar being replaced, careful selection of which stevia to use is crucial for achieving a sweet taste close to sugar.
“Additionally, there’s the issue of bulking. Sugar is excellent for filling out confectionery products, so when transitioning to natural high-intensity sweeteners like stevia, we need to find substitutes that can provide the same bulk. Suitable substitutes include Tate & Lyle’s PROMITOR® Soluble Fibre and DOLCIA PRIMA® Allulose, which offer non-nutritive benefits while contributing to the overall volume of the confectionery.”
What innovative techniques or technologies are being employed to ensure the taste and texture of confectionery products meet consumer expectations while using natural sweeteners? “In our pursuit of satisfying consumer expectations with natural sweeteners, we’ve embraced innovative approaches. One of these leverages advanced flavour modifiers like NATROSE FLAVOR® 2.0 Natural Flavour and allulose based Prima Flavour™. These technologies work well with stevia sweeteners, effectively mitigating bitterness and lingering aftertaste, allowing formulators to precisely craft desired taste profiles,” Sophia answers. “Moreover, our commitment to innovation extends to understanding the combinatorial effects of stevia and different soluble fibre ingredients. By carefully selecting and blending natural sweeteners with soluble fibres, we can replicate the texture traditionally provided by sugar. This enables us to mimic the texture, melt or chewiness associated with sugar in confectionery items like candies, chocolate and gummies.”
Are there any emerging natural sweeteners or ingredient combinations that hold promise for future confectionery development? “One promising sweetener gaining recent attention is monk fruit extract. Known for its intense sweetness and zero-calories, Tate & Lyle offers PUREFRUIT™ Monk Fruit Extract that appeals to both consumers and manufacturers alike. Monk Fruit Extract’s nutritional profile and ingredient labelling appeals to health-conscious consumers while its natural origin and minimal processing cater to manufacturers that aim to meet consumer preferences for wholesome and transparent ingredients,” says Sophia.
“Optimised stevia compositions that have similar taste to sugar are being explored as well. Overall, the exploration of emerging natural sweeteners and ingredient combinations holds great promise for the future of confectionery development, offering opportunities to create innovative products that meet evolving consumer demands for taste, health, and sustainability,” she adds.
The rise of natural sweeteners heralds a new era of innovation and adaptation in the confectionery industry. With consumers driving demand for healthier options, manufacturers are embracing natural alternatives like stevia to meet evolving tastes and preferences. As regulatory approvals pave the way for market availability, the future of confectionery development looks sweeter than ever.
Editorial contact:
Editor: Kiran Grewal kgrewal@kennedys.co.uk
