FSA

2017
Sugar Reduction Technologies

1 | Taste & Nutrition © Kerry 2017

 Taste and Nutrition

2 | Taste & Nutrition © Kerry 2017 HOME ABOUT CONNECTED UNIQUE INNOVATIVE TASTE NUTRITION SUSTAINABILITY
 Kerry Global Technology Innovation Centre – Naas, Ireland

3 | Taste & Nutrition © Kerry 2017

 Sweetness
Perception
Effects of Reducing Sugar

• When Sugar is reduced; several things happen:

• Sweetness reduced
• Sourness increases
• ‘Bitter’ or ‘off’ tastes increase
• ‘Mouthfeel’ or ‘Viscosity’ decreases

• ‘Alternative’ sweetener may build back sweet,

but other attributes must be adjusted
• Temporal profile
• Onset, middle, finish
• Adjustment of sourness / re-balancing of
acidity
• Masking of bitterness / off-taste from
components in the food / beverage
matrix
• Masking of bitterness / off-taste from the
alternative sweetener itself

4 | Taste & Nutrition © Kerry 2017

 Sweetness Additional Kerry Resources and Collaborative Research
Perception
• In addition to the applied work which Kerry does, we also fund researchers and organizations which are
studying the basic science behind taste and olfaction. Their research helps to uncover how taste,
olfaction and perception work. This, in turn, allows Kerry to develop better Taste solutions for the food
and beverage industries.

Monell Centre:This is a not for profit organization which focuses on

the understanding the science of taste and olfaction (smell). In
addition to understanding the mechanisms behind taste and smell,
they also do behavioral and preference studies. In addition to being a
corporate sponsor, Kerry has also done sponsored taste research with
them.

AChemS (Association of Chemoreceptive Sciences): This is one of the

largest organizations in the world focused on the science of taste and
olfaction. Kerry is proud to be one of the sponsors of their annual
meetings the past few years. Here most of the people in the field of
taste and olfaction come together to present their research and latest
findings.

5 | Taste & Nutrition © Kerry 2017

 Kerry Nutrition Technologies

INGREDIENTS WITH NUTRITIONAL IMPACT

Milk Protein
Digestive
• Isolates health
• Fractions
Sugar, Salt,
Glycemic
Protein Hydrolysates
Management
Fat
• Vegetable Reduction
• Dairy
• Mild or Extensive Hydrolysis Areas of
Focus
Enzyme Technology
Fermentation Technology Cognition Immunity
Cereal Technology – Bet Glucans
Muscle
Nutritional Lipid Technology Development
&
Prebiotics Maintenance

Taste Modulation – Sugar, Salt Reduction

6 | Taste & Nutrition © Kerry 2017

Trends in
Sugar Sugar Reduction Options
Reduction

• Sugar reduction can be a complex process with multiple options Coca-Cola life is to be withdrawn
• The right choice is not always clear for food manufacturers from the UK market in June 2017.
due to declining sales
Ease of use Clean label Label claim possible Good taste profile
Stealth Reduction ✓ ✓ ✗ ✗
Artificial Sweeteners ✓ ✗ ✓ ✓
Naturally Derived Sweeteners ✗ ✓ ✓ ✗

7 | Taste & Nutrition © Kerry 2017

Kerry’s Sugar
Reduction Kerry’s Solutions to Enable Consumer Preferred Sugar
Technologies
reduced products

8 | Taste & Nutrition © Kerry 2017

 What is the TasteSenseTM Sweet
offering?

 Natural flavour solutions

 Contain fruit and botanical extracts, which are

screened and selected specifically for their
functional properties

 Interact with the taste receptors of the mouth,

modifying overall taste perception

 Optimised taste profile for your product

 Derived from our strong heritage in plant

extracts and creating successful flavour
solutions

9 | Taste & Nutrition © Kerry 2017

Kerry’s Sugar
Reduction
Sugar Reduction Options
Technologies

• Sugar reduction can be a complex process with multiple options

• The right choice can be difficult for food manufacturers

Ease of use Clean label Label claim possible Good taste profile
Stealth Reduction ✓ ✓ ✗ ✗
Artificial Sweeteners ✓ ✗ ✓ ✓
Naturally Derived Sweeteners ✗ ✓ ✓ ✗
TasteSense™ ✓ ✓ ✓ ✓

10 | Taste & Nutrition © Kerry 2017

 Kerry’s Sugar
Reduction
Technologies
EmulGold™ Fibre

Emulgold™ is a range of soluble dietary fibres from plant origin with a fibre
content of > 90% (AOAC, dry weight)
Application:
Suitable for all dairy & beverage applications, both neutral and
acidic pHs

Features:
• All-natural, GMO-free
• High concentration of soluble dietary fibre
• Easy to use
• Halal & Kosher suitable

Benefits:
• Facilitates a high fibre claim to a dairy application
• Protects probiotics in acidic media
• Bulking agent which provides creaminess to ice creams
• Low Caloric value
• Prebiotic effect*
• Non-cariogenic
• Satiety effect**
11 | Taste & Nutrition © Kerry 2017
 Parameters in designing sugar reduced products

Regulation Food Product

Organoleptic Quality Physicochemical Safety
functionality
properties properties
• Freezing point
• Taste/Flavour • Brix
• Colour
• Mouthfeel
Product Impact
• pH
• Aw
• Viscosity
• Rheology
• Processing

Labelling Process Cost

ability

12 | Taste & Nutrition © Kerry 2017

Reduced
Sugar in
Bakery
Sugar Reduction in Bakery

Sugar plays multi-functional and dynamic role in Bakery products

• Taste
• Processing– sugar is an essential ingredient for the extraction of formed baked products from from the
mould
• Sugar plays critical role in dough/ batter rheology, flow – self levelling of batters, flow and final baked
product appearance (e.g. “cracked” appearance of muffins and cookies)
• Shelf Life– reducing sugar can change how products perform in application, controlling free high
moisture content and this will affect the product’s shelf life and eat quality
• Labelling –clean label
• Binding – sugar acts as a binder in clusters for granolas
• Fermented Baked Goods – sugar activates yeast activity
• Colour, Gluten softening

Technology Solutions to enable Sugar Reduction:

• Flavour systems: TasteSense™ Flavour modulation system declared as natural flavour
• Bulk replacement, dough/ batter rheology: Balanced blend of Kerry fibres to maintain rheology, post
bake characteristics and mold release for formed products
• Oat extract to replace sugar as binder for clusters – granolas, cereals
• Emulsifier systems : Blend of emulsifiers to create correct texture of product and when in application

13 | Taste & Nutrition © Kerry 2017

 Reduced
Sugar in
Sugar Reduction in Confectionary and
Confectionary
Sauce Products
Key Technical Challenges:
• Loss of taste
• Loss of texture and mouthfeel
• frozen texture, iciness for inclusions or sauce in ice-cream or frozen
dessert; freezing point depression
• Loss of sweetness
• Loss of aW control; shelf life, micro stability
• Clean label

Kerry Technology Solutions to enable Sugar Reduction:

• Kerry’s TasteSense™ technology and flavour expertise enhance the
sweetness of confectionary preparations & sauces to allow for a
reduction in added sugar without compromising on flavour and
mouthfeel.
– TasteSense™ - maintaining good flavour/ sweetness taste and
texture
– Frozen texture of the variegate and sugar crystallisation profile
balanced with further aW control/ Kerry Texturing systems, such
Emulgold gum acacia fibre

14 | Taste & Nutrition © Kerry 2017

 Reduced
Sugar in Ice- Sugar Reduction in Ice Cream Base –
cream
White Mass Soft Serve

Key Technical Challenges:

• Lower freezing depression point: Sugar reduces the freezing
point below zero, as crystallisation begins water/liquid
freezes out in its main form. Concentration of the remaining
sugar solution is increased due to water removal & freezing
point is further lowered. This results in tiny ice crystals &
reduces the free moisture content (large ice crystals
grainy/sandy)
• Loss of sweetness
• Loss of texture and mouthfeel
• Loss of creamy dairy taste

Kerry Solutions:
• TasteSense™ sweetness modulator
• Kerry Texture Systems – Emulgold™, texturants
• Kerry enzymes - Biolactase
• Kerry emulsifiers
15 | Taste & Nutrition © Kerry 2017
 Reduced
Sugar in Ice-
cream
Ice-Cream “Pint Pot” –Sugar Reduction Product Example
Inclusion
Sugar
Sugar: From Topping Sauce
Reduced To:

28g / per
Variegate/ Swirl 17g / per
100g
100g
Ice-cream

Bakery Inclusion

16 | Taste & Nutrition © Kerry 2017

 Reduced
Sugar in Ice-
cream
Ice-Cream Stick Bar – Sugar Reduction Product Example

Sugar From: Coverture Sugar

Reduced To
Confectionary Sauce

Chocolate Coating
33g per
Ice-cream
100 g 21g per 100 g

17 | Taste & Nutrition © Kerry 2017

 FSA 2017
Sugar Reduction
Product Samples at Kerry Stand

18 | Taste & Nutrition © Kerry 2017

 Reduced sugar cookie
Better For You

Key Benefits
• 30% reduced sugar cookie, with same baking and sensory characteristics
as full sugar variant
• Maintain texture, appearance, chewiness and flavour of standard product
• Fibre claim (recipe dependent)

Kerry Technologies
• Bulk Sugar replacer: Balanced blend of Kerry fibres to give flow & texture
• Emulsifier systems : Blend of emulsifiers to create correct flow & soft chewy texture
• Flavour systems:‘Tastesense™ ’ - Flavour modulation system declared as natural flavour

Nutritional information (per 100 g):

Sample Sugars (g) Fibre (g) Protein (g) Salt (g)

Standard 32.2 0.7 5.3 0.2
Kerry Sample 22.5 5.4 5.7 0.2
% Reduction 30%

19 | Taste & Nutrition © Kerry 2017

 Reduced sugar muffin
Better For You

Key Benefits
 30% reduced sugar muffin, with same baking and sensory characteristics
as full sugar variant
 Maintain volume, texture, appearance, and flavour of standard product
 Fibre claim (recipe dependent)

Kerry Technologies
 Bulk Sugar replacer: Balanced blend of Kerry fibres
 Emulsifier system
 Flavour systems: ‘Tastesense™ ’

Nutritional information (per 100 g):

Sample Sugars (g) Fibre (g) Protein (g) Salt (g)

Standard Product 25.3 0.42 5.3 0.2
Kerry Sample 18.0 6.7 5.4 0.2
% Reduction 30%

20 | Taste & Nutrition © Kerry 2017

 Mango and Passionfruit Sauce (Wet Sweet)
Better For You

Key Benefits
 40% reduced sugar fruit preparation, with same freezing and sensory characteristics
as full sugar variant
 45% fruit content
 Maintain physicochemical, sensory properties as well as product functionality
 Fibre claim (recipe dependent)

Kerry Technologies
 Bulk Sugar replacer: Polyols, Emugold™ fibre
 Flavour systems: ‘TasteSense’

Nutritional information (per 100 g):

Energy
Sample (K Cal) Fat (g) Saturated Fat (g) Carbohydrates (g) Sugars (g) Fibre (g) Protein (g) Salt (g)

Kerry Reference
227 0.22 0.04 56.6 49.6 2.7 0.61 0.01

Kerry Sample
197 0.22 0.04 43.1 29.8 9.6 0.61 0.01

Reduction %
13.2% - - - 40%

21 | Taste & Nutrition © Kerry 2017