Ingredion releases sweetener targeting key confectionery sugar reduction
US-headquartered ingredients business Ingredion has launched its first polyol sweetener, Erysta Erythritol, for the European and Middle East region for use across confectionery and bakery markets.
According to the company, its latest range enables manufacturers to reduce or replace sugar to achieve nutrition-related claims, such as ‘no added sugar’ or ‘calorie-reduced’, in multiple applications.
Erysta Erythritol has been designed to support functional build back and sweetness when sugar is removed in products including ice cream, desserts and chocolate confectionery, while providing consumers with the mouthfeel and texture that they expect in their favourite products. Other applications include baked goods, beverages and fruit preparations.
Working with culinology and technical experts at Ingredion’s Idea Labs innovation centres across the region, manufacturers can collaborate on recipe formulation to develop new and on-trend products with a focus on getting to market quickly. From a decadent low-calorie chocolate brownie ice cream with reduced sugar, to a sumptuous no added sugar rhubarb and rose cordial, food and beverage producers can create products that tap into the consumer demand for healthier alternatives that still deliver on taste, texture and an indulgent eating experience.
Rodolfo Garza, regional growth platform leader, Marketing, at Ingredion EMEA, said: “Increasingly health-conscious shoppers are paying close attention to the sugar and calorie content of their favourite foods. In fact, 64% of consumers in Europe, the Middle East and Africa say that a ‘low in calories’ claim is important to them when buying food or drinks.
“But consumers want it all – the guilt-free indulgence of lower-sugar, lower-calorie alternatives. European consumers in particular seek pleasure and health in equal measure, but the challenge for manufacturers is delivering the same functional properties in a product when sugar is removed. Erysta Erythritol delivers around 70% sweetness compared to sugar, delivering functional and textural properties such as bulking, ease of processing and mouthfeel enhancement when replacing sugar in formulations.”
Ingredion’s range of Erythritol sweeteners include Erysta C40 Erythritol crystalline particle size and Ersyta C100 Erythritol fine particle size for high and low moisture applications. Produced by fermentation, it has zero calorie content (measured according to EU Regulations, as compared to 2.4 kcal/g for other polyol alternatives), enabling manufacturers to make notable energy reduction claims. When used as part of a sweetener system in certain applications, there are also said to be synergistic effects to boost sweetness of the product.