Milling & Baking News - February 9, 2021 - 22

Food Ingredient Solutions

®

build out its line of Dolcia Prima allulose, said David Nichols, category development and planning manager. First, the company
launched a new crystalline form of its Dolcia Prima allulose certified as Non-GMO Project verified. Second, Dolcia Prima mixed
sugar syrup is a tailored blend of sugars that includes allulose.
It has been shown to reduce sugar and calories by 25% while
delivering the same sweetness and bulk as sugar.
Allulose is showing up in new product launches. This year
Kashi, a business of Kellogg Co., Battle Creek, Mich., introduced
Kashi GO Keto-Friendly Cereal that is sweetened with allulose
and monk fruit, and Highkey, Ferndale, Wash., turned to allulose
to help sweeten 10 new baked snacks and confections. Minneapolis-based General Mills, Inc. used allulose, erythritol and stevia
as sweeteners in Wonderworks Keto Friendly Cereal introduced
last year, and Whole Earth Brands, Inc., Chicago, introduced
Whole Earth allulose baking blends.
" Nutrition bars and ice cream are currently the top two categories for allulose innovation in the US, " Mr. Nichols said. " Bakery adoption continues as we see other launches with allulose in
baking ingredients/mixes, cookies and even cold cereals.
" Interestingly, we are also seeing launches of allulose tabletop
products - positioned for consumers looking to try allulose in
home-baking thanks to the taste profile, bulk, texture and other
functional benefits that it provides beyond simply sweetness. " MBN

©NATA_VKUSIDEY - STOCK.ADOBE.COM

rare sugars and produces allulose under the Astraea brand name. Ingredion, Inc., Westchester, Ill., and Matsutani entered a partnership in
2018. Ingredion now produces Astraea allulose at a plant in San Juan
del Rio, Mexico, and markets and sells Astraea across the Americas.
Ingredion in proprietary research asked consumers about allulose in seven different applications, both before and after giving
them a definition for allulose.
" With rare sugars like allulose being a newer ingredient in the market and new to most consumers, there was relatively low awareness
and trial, " said Ricardo Rodriguez, marketing manager, confectionery
and bakery for Ingredion. " However, once consumers were educated
and provided a definition of allulose, nearly all consumers were accepting allulose and open to trial in all seven of the applications. "
Allulose is a monosaccharide that is 70% as sweet as sucrose,
Dr. Didem said.
" When sucrose, a disaccharide of glucose and fructose, is consumed, it is hydrolyzed to its monosaccharide components, glucose and fructose, by the 'sucrase' enzyme in the small intestine, "
Dr. Icoz said. " The glucose and fructose are then absorbed into the
bloodstream and utilized as the body's main energy source. "
A majority of allulose is absorbed in the small intestine and
excreted in the urine and feces without being metabolized significantly, she said.
Tate & Lyle PLC, London, has taken steps recently to further

Some ingredients used to reduce sugar may increase brown tones in batters and doughs,
creating challenges for applications like white cakes or other light-colored baked foods.

sugar since it has a similar taste and
functional performance to sucrose, and
it may brown baked foods as well, said
Sue Butler, technical category manager
for nutrition, bakery and confectionery
for Tate & Lyle, PLC, London.
" Low- and no-calorie sweeteners such as stevia, monk fruit or sucralose work well to build back the
sweet taste consumers love, " she said.
" The combination of these low-/nocalorie sweeteners with allulose results in higher sweetness potencies
than would be expected based on the
sweetness of the individual components, unlocking the ability to target
high levels of sugar reduction.
" Beyond sweeteners, leveraging
soluble fibers or starches can help to
22 / February 9, 2021

Milling & Baking News

achieve the desired texture in reducedsugar products. By using these tools
together, significant and delicious
sugar reductions are possible. "
Formulators may face challenges
that vary by application.
" For example, some ingredients used
to reduce sugar can increase brown
tones in batters and doughs, making
it harder to use them in white cakes
or other light-colored baked goods, "
Ms. Butler said. " However, by using
a broad range of ingredients available
and leveraging combinatorial knowhow, successful sugar reduction is possible in virtually all baked goods. "
ADM offers SweetRight branded
sweeteners for sugar reduction. SweetRight reduced-sugar glucose syrup

may be combined with plant-based
sweeteners like SweetRight Edge stevia to reduce sugar content by 30%.
" Since it delivers comparable functionality and viscosity to corn syrup, the
switch to RSGS (reduced-sugar glucose
syrup) allows for ease in processing, especially in baked goods like cookies, "
Ms. Diedrich said. " Plus, when developing SweetRight Edge stevia we target
the best aspects of the stevia plant with
an innovative way to extract and purify,
providing a superior taste profile and
delivering on clean label demands. "
ADM's Fibersol, a soluble corn fiber,
may be used in combination with highintensity sweeteners to reduce sugar
content and build structural integrity in
reduced-sugar applications like cookies.
" Fibersol also enhances the texture
of cookies, creating a delicious and desirable crispiness, " Ms. Diedrich said.
" We use Fibersol as a lower-calorie
sugar replacement that helps with
bulking and binding, as well as increases products' nutritional profiles. "
Beneo offers Isomalt that is made
from sugar beets and contains 2 calories per gram, Mr. Krause said. Orafti
inulin and oligofructose also may be
used for sugar reduction.
" The idea of making indulgent
treats healthier is certainly going to
grow and grow, whether brand owners do it in a stealth way or making
on-pack claims, structure function
claims, " Mr. Krause said. MBN
- Jeff Gelski
bakingbusiness.com / world-grain.com


http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - February 9, 2021

Table of Contents for the Digital Edition of Milling & Baking News - February 9, 2021

Milling & Baking News - February 9, 2021 - 1
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