RSSL can support efforts towards sugar reduction and replacement

RSSL's food experts can help food and drink manufacturers with efforts to reduce the levels of sugar in their products.

The World Health Organisation (WHO) has recently advised that free sugars should be limited to below 10% of total energy intake and has suggested action needs to be taken promptly in response to the growing obesity crisis and associated health implications. In 2014, £9 billion was spent on obesity related diseases including type 2 diabetes in the UK. This has become a growing debate and highlights the need for ingredient suppliers and food manufacturers to reduce sugar levels and seek alternatives to maintain the sweet taste.

It is key for suppliers and manufacturers to work closely with experts to ensure that food product formulations are optimised to bring out the desired flavour and texture in order to achieve a high standard of consumer acceptability whilst replacing or reducing sugar. RSSL has a broad range of knowledge and expertise in sugar replacers and sweeteners, including natural sweeteners, and have experience in reducing sugar or calories in a variety of food categories.

Manufacturers have shown their support in the UK by signing up to the Department of Health’s Calorie Reduction pledge under the Responsibility Deal, where sugar reduction can help consumers eat and drink fewer calories. A large UK retailer, last week, was the first to commit to a major sugar reduction programme with a 5% yearly reduction across its soft drinks range.

“Food manufacturers can play a key role in tackling obesity and health issues through offering alternatives which are lower in sugar. However, this is often a challenge as sugar is essential not only for taste but for other attributes such as texture, mouthfeel and shelf life” notes Carole Bingley, Technical Specialist.  “There is no single solution to a complex problem like sugar reduction but many ingredients are available to use in place of sugar. Careful selection and formulation is essential to minimise the impact on product quality.”

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