Governments around the world are implementing measures to curb the use and consumption of sugar. Public Health directives in the UK required nine food categories, including morning goods, cakes and biscuits to reduce their sugar content by to 20% and in the USA food manufacturers are under strict directives to clearly disclose the grams and percentage daily value of added sugar in their products.
The mandate to reduce sugar consumption in the GCC is driven by a public health initiative to prevent obesity, diabetes and other serious diseases which affect a high proportion of children and adults in our region. These measures also limit advertising and promotions on unhealthy foods in restaurants, cafes, and the retail market space.
However, consumers themselves are also gravitating towards healthier products and scrutinizing the sugar content of products they purchase. In turn, food industry professionals from R&D to Marketing are also looking towards sugar reduction and replacement solutions for their brands. In a survey conducted by the European Bakery Industry with over 400 senior bakery professionals, 73% responded that lower calorie and sugar reduced products are the largest driver of growth for their business. The governments, industry and consumers are all turning away from sugar but where to go from here?
In this edition of our Flavors Newsletter we will be exploring sugar reduction solutions in bakery applications.