The pursuit of sugar reduction products is triggered by
multiple push factors. Globally, ASEAN has the second highest
incidence of diabetic populations. The implementation of
sugar tax by governments in some of the ASEAN countries
also pushes the reduction of sugar.
WHAT’S ON THE MENU IN 2017: Global Food and Beverage TrendsEdelman
Look ahead to what’s next for food and drink around the world, and what it means for consumers and brands.
Prepared by Edelman's Global Food and Beverage sector.
We can see strong growth of nutrition bars tracked at the global level and in the China market. Read this presentation to understand some of the key trends that are driving growth in the bar market.
With in-demand ingredients and the most functional formulations, our innovations help customers consistently lead the market. Our functional ingredients and extensive portfolio of non-GMO, allergen- and gluten-free grains help our customers meet the ever-growing demand for healthy, on-the-go snack options.
The market for Sports Nutrition Foods and Drinks is projected to exceed $90 billion by 2022, driven by the convergence of sports nutrition growth and general health and wellness diets. The growing awareness over the importance of protein, carbohydrates and vitamins for everyday health and wellness is a key factor driving the convergence of these markets. Apart from non-athlete consumption of sports nutrition foods and drinks, growth in the traditional consumer sector is expected to come from increased participation in sports activities for recreation and fitness purposes. US and Asia-Pacific represent the fastest growing markets driven by strong economic growth.
This 111 full-pages report gives thorough global overviews of all sweet ingredients, the use in food & beverage applications and the trends related to specific positionings/claims, patent landscape (who is doing what), regulation and a categorization of all sweet ingredients according to ISO standards for “naturalness”. This is based on the fact that both sugar reduction and naturalness are the main drivers for this trend. Data partners for this high quality research are Mintel, Clarivate and DGH Consulting.
All these valuable global overviews are translated in scenario’s which are summarized with the key capabilities needed to realize the requirements of the resulting opportunities.
Growth rates for organic packaged food have struggled to return to their pre-recession heights and there are those in the industry that in are search of another label that represents natural, healthy and sustainable food. Could national or even regional branding replace the need for an organic label? We look at what the term organic means for consumers around the world and what its potential replacements are.
Soda taxes and the prices of sodas and other drinks evidence from mexicoContribuyentes mx
To combat a growing obesity problem, Mexico imposed a nationwide tax on drinks with added sugar, popularly referred to as a “soda tax,” effective January 2014. I analyze data on taxed and untaxed products collected as part of Mexico’s Consumer Price Index program to estimate how prices responded to the tax. Prices of regular sodas jumped by more than the amount of the tax in the month that the tax took effect.
China wellness market white paper by daxue consulting Daxue Consulting
Daxue Consulting has observed the tremendous rise of the wellness industry and shares insights in this white paper. The white paper includes: results from our survey on health perceptions in China, results from our survey on fitness habits and beliefs, deep dive into the yoga and boxing fitness trends, deep dive into the veganism and meal replacement health trends.
Social media benchmark and content trends for the fruit juice industryDoug Schumacher
A benchmark and content analysis of what fruit juice brands are doing on Facebook, Twitter, Google+, YouTube, and Instagram. Brands analyzed are Dole, Capri Sun, Naked Juice, Ocean Spray, Minute Maid, Welch’s, SUJA Juice, V8 and Langers Juice.
Worked in a team of six to design an advertising campaign for Naked Juice. Conducted primary and secondary research to strategize a big idea for our campaign. Helped write advertising copy and design creative ideas for print advertisements and adapt to Internet, social media, TV, and Out of Home.
WHAT’S ON THE MENU IN 2017: Global Food and Beverage TrendsEdelman
Look ahead to what’s next for food and drink around the world, and what it means for consumers and brands.
Prepared by Edelman's Global Food and Beverage sector.
We can see strong growth of nutrition bars tracked at the global level and in the China market. Read this presentation to understand some of the key trends that are driving growth in the bar market.
With in-demand ingredients and the most functional formulations, our innovations help customers consistently lead the market. Our functional ingredients and extensive portfolio of non-GMO, allergen- and gluten-free grains help our customers meet the ever-growing demand for healthy, on-the-go snack options.
The market for Sports Nutrition Foods and Drinks is projected to exceed $90 billion by 2022, driven by the convergence of sports nutrition growth and general health and wellness diets. The growing awareness over the importance of protein, carbohydrates and vitamins for everyday health and wellness is a key factor driving the convergence of these markets. Apart from non-athlete consumption of sports nutrition foods and drinks, growth in the traditional consumer sector is expected to come from increased participation in sports activities for recreation and fitness purposes. US and Asia-Pacific represent the fastest growing markets driven by strong economic growth.
This 111 full-pages report gives thorough global overviews of all sweet ingredients, the use in food & beverage applications and the trends related to specific positionings/claims, patent landscape (who is doing what), regulation and a categorization of all sweet ingredients according to ISO standards for “naturalness”. This is based on the fact that both sugar reduction and naturalness are the main drivers for this trend. Data partners for this high quality research are Mintel, Clarivate and DGH Consulting.
All these valuable global overviews are translated in scenario’s which are summarized with the key capabilities needed to realize the requirements of the resulting opportunities.
Growth rates for organic packaged food have struggled to return to their pre-recession heights and there are those in the industry that in are search of another label that represents natural, healthy and sustainable food. Could national or even regional branding replace the need for an organic label? We look at what the term organic means for consumers around the world and what its potential replacements are.
Soda taxes and the prices of sodas and other drinks evidence from mexicoContribuyentes mx
To combat a growing obesity problem, Mexico imposed a nationwide tax on drinks with added sugar, popularly referred to as a “soda tax,” effective January 2014. I analyze data on taxed and untaxed products collected as part of Mexico’s Consumer Price Index program to estimate how prices responded to the tax. Prices of regular sodas jumped by more than the amount of the tax in the month that the tax took effect.
China wellness market white paper by daxue consulting Daxue Consulting
Daxue Consulting has observed the tremendous rise of the wellness industry and shares insights in this white paper. The white paper includes: results from our survey on health perceptions in China, results from our survey on fitness habits and beliefs, deep dive into the yoga and boxing fitness trends, deep dive into the veganism and meal replacement health trends.
Social media benchmark and content trends for the fruit juice industryDoug Schumacher
A benchmark and content analysis of what fruit juice brands are doing on Facebook, Twitter, Google+, YouTube, and Instagram. Brands analyzed are Dole, Capri Sun, Naked Juice, Ocean Spray, Minute Maid, Welch’s, SUJA Juice, V8 and Langers Juice.
Worked in a team of six to design an advertising campaign for Naked Juice. Conducted primary and secondary research to strategize a big idea for our campaign. Helped write advertising copy and design creative ideas for print advertisements and adapt to Internet, social media, TV, and Out of Home.
Unveiling Zest: Exploring North America's Juice Market Marvelpriyankapuri0018
In the ever-evolving beverage industry, the Fruit and Vegetable Juice Market stands out as a lively symphony of flavors and health-conscious options. Join us on a rejuvenating exploration, as we delve into trends, market size, and key statistics that influence the Juice Market, Juice Industry, and Juice Sector.
n April 2016, Singapore hosted the first ever Food Vision Asia event. Food Vision Asia focused exclusively on this high growth market and the challenges it faces as increased consumer buying power drives its consumer’s appetite for a diet predicated on ‘world food’ choice and variety.
Tap into Success in the Lucrative Cold Pressed Juice Business: A Plethora of ...priyankapuri0018
When considering beverages, there has been a notable transition in the global market towards healthier options, and the juice industry is leading this transformation. In this blog post, we will explore the dynamic terrain of the juice market, analyzing its scale, major participants, and future possibilities. Furthermore, we will investigate opportunities within the juice industry and the prospective outlook for the juice market.
In April 2016, Singapore hosted the first ever Food Vision Asia event. Food Vision Asia focused exclusively on this high growth market and the challenges it faces as increased consumer buying power drives its consumer’s appetite for a diet predicated on ‘world food’ choice and variety.
In this brief, we provide a guide to available policies that can assist countries in reducing the amount of sugar consumed at a population level to meet the World Health Organization’s sugar guideline.
We illustrate the available policies, provide examples that have worked and include input from those involved in the development and implementation of these policies.
Topline desk researchreport on the heatlh and wellness sector in APAC/SEA with focus on beverages category. There is a growing trand in healthy funtional beverages from CSD, Non CSD, water, energy drinks to fruit juices
Don't mention the S word: A fresh perspective on sugar from The Value EngineersSean Davey
Sugar is the topic FMCG marketers can't seem to avoid at the moment - from World Health Organization and UK SACN reports. to That Sugar Film and Jamie Oliver's Sugar Rush. This short SlideShare gives a bit of context to the current debate, and building on that offers some starter-for-ten questions which brands should be exploring.
In the 2019 fall semester, I was a student in Professor Scott Hamula's advertising class and was given the opportunity to rebrand any less known/advertised brand. The group that I was a part of chose to rebrand The Original Oatly. Attached below is our final project booklet about our new Advertising Campaign plan for Oatly. This project was a lot of fun and extremely thankful I got to have real life experiences in this class.
Comprised of 21 countries, Latin America is a land of enormously diverse peoples, climates and geographies. Yet across the region we find two commonalities — what people eat and their high trust in the food and beverage industry.
Explore the Food and Beverage trends in Latin America.
A presentation with bite. Improving oral health in an ageing populationNutrition & Biosciences
Did you miss our session on “A presentation with bite. Improving oral health in an ageing population”?
Click on the SlideShare to learn more from Dr. Anders Henriksson's presentation.
For plant-based meat alternatives a glance inside the consumer mindset shows a growing tendency to go “green” as the desire for healthier lifestyles drives purchases of plant-based foods and beverages.
Probiotics goes beyond digestive and immune health. At the recent Microbiome R&D and Business Collaboration Congress: Asia, DuPont Nutrition & Health shared on how probiotics can influence vaginal microbiota and provide positive health benefits such as weight management for the user.
Probiotics goes beyond digestive and immune health. At the recent Microbiome R&D and Business Collaboration Congress: Asia, DuPont Nutrition & Health shared on how probiotics can influence vaginal microbiota and provide positive health benefits such as weight management for the user.
How does modifying diet such as taking probiotics alter the gut microbiome and influence on health? Dr. Anders Henriksson, principal application specialist shares more here.
Current evidence suggests that Human Milk Oligosaccharides (HMO) plays a role in promoting immune health in infants through changes to the microbiome. Angela Lim, senior manager, global regulatory affairs lead, HMO shares on the science behind it, and the opportunities and challenges that lie ahead.
Probiotics with documented health benefits give
dairies a huge opportunity to stand out on the yogurt
market in Southeast Asia. But there are challenges to
overcome, writes DR. ANDERS HENRIKSSON.
At DuPont Nutrition & Health, our approach to sustainability addresses our entire value chain. Life cycle assessments
of our ingredients have long given important insights into how our raw material sourcing and production activities
impact the environment.
A high-protein nutrition powder mix for children.SUPRO® PLUS, part of the DuPont™ Danisco® range of soy protein
solutions, is a family of highly dispersible and convenient spray-dried beverage powders that are fortified with vitamins and minerals to meet the nutritional needs and taste expectations of children.
Soy protein is a well-digested source of high quality protein
that provides all essential amino acids in appropriate
amounts to support growth and development.
South Indian cuisine is known for its healthy recipes and rava
idlis is one of the popular ones. It combines the goodness of
many dals and spices in a delicious traditional taste.
And what better than the ‘Protein Packed Idlis’ fortified with
DuPont™ Danisco® soy proteins that offer more than 8g of
protein in each serving of 50g.
While breakfast retains its status as the most important meal of
the day and cereal remains a significant item at the breakfast table, lifestyle changes are redefining how and where we eat.
Soy protein has been found to be as effective as other high-quality proteins in supporting weight loss while increasing satiety when incorporated in a reduced calorie diet.
Hamdard Laboratories (India), is a Unani pharmaceutical company in India (following the independence of India from Britain, "Hamdard" Unani branches were established in Bangladesh (erstwhile East Pakistan) and Pakistan). It was established in 1906 by Hakeem Hafiz Abdul Majeed in Delhi, and became
a waqf (non-profitable trust) in 1948. It is associated with Hamdard Foundation, a charitable educational trust.
Hamdard' is a compound word derived from Persian, which combines the words 'hum' (used in the sense of 'companion') and 'dard' (meaning 'pain'). 'Hamdard' thus means 'a companion in pain' and 'sympathizer in suffering'.
The goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him.
They had always maintained that working in old, traditional ways would not be entirely fruitful. A broader outlook was essential for a continued and meaningful existence. their effective team at Hamdard helped the system gain its pride of place and thus they made an entry into an expansive world of discovery and research.
Hamdard Laboratories was founded in 1906 in Delhi by Hakeem Hafiz Abdul Majeed and Ansarullah Tabani, a Unani practitioner. The name Hamdard means "companion in suffering" in Urdu language.(itself borrowed from Persian) Hakim Hafiz Abdul Majeed was born in Pilibhit City UP, India in 1883 to Sheikh Rahim Bakhsh. He is said to have learnt the complete Quran Sharif by heart. He also studied the origin of Urdu and Persian languages. Subsequently, he acquired the highest degree in the unani system of medicine.
Hakim Hafiz Abdul Majeed got in touch with Hakim Zamal Khan, who had a keen interest in herbs and was famous for identifying medicinal plants. Having consulted with his wife, Abdul Majeed set up a herbal shop at Hauz Qazi in Delhi in 1906 and started to produce herbal medicine there. In 1920 the small herbal shop turned into a full-fledged production house.
Hamdard Foundation was created in 1964 to disburse the profits of the company to promote the interests of the society. All the profits of the company go to the foundation.
After Abdul Majeed's death, his son Hakeem Abdul Hameed took over the administration of Hamdard Laboratories at the age of fourteen.
Even with humble beginnings, the goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him. Unfortunately, he passed away quite early but his wife, Rabia Begum, with the support of her son, Hakeem Abdul Hameed, not only kept the institution in existence but also expanded it. As he grew up, Hakeem Abdul Hameed took on all responsibilities. After helping with his younger brother's upbringing and education, he included him in running the institution. Both brothers Hakeem Abdul Hameed and Hakim Mohammed
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
MS Wine Day 2024 Arapitsas Advancements in Wine Metabolomics Research
The taste of low sugar
1. march 2018 ASIA PACIFIC FOOD INDUSTRYingredients & additives
40
“Sugar reduction will result in compromised taste”—this
is a general consumer perception as sweet taste serves
as a source of pleasure for many of us. Sweetness also
enhances the palatability of food. For example, chocolate
milk has added sugar to increase taste so that kids will
continue to drink milk as it provides important nutrients for
proper growth and development. Hence, it is challenging for
food manufacturers to overcome this perception because
consumers associate low/no/reduced sugar food products
with a lack of taste.
Why Sugar Reduction?
The pursuit of sugar reduction products is triggered by
multiple push factors. Globally, ASEAN has the second highest
incidence of diabetic populations. The implementation of
sugar tax by governments in some of the ASEAN countries
also pushes the reduction of sugar. Thailand is leading in
this initiative with its national “war with sugar” campaign,
implementing sugar tax to curb soft drinks and sugary drinks
consumption. Other ASEAN countries are expected to follow
suit by imposing an excise tax on sugar-sweetened drinks,
Michelle Lee, regional marketing manager of DuPont (ASEAN), posits that
new regulatory frameworks, coupled with strong consumer interest in
reducing sugar intake in their diets, have put tremendous pressure on food
manufacturers to invest, revamp and reformulate existing products.
TheTasteofLowSugar
aligned with the efforts to increase health awareness and
fight against diabetes. In the long term, this new regulation is
likely to result in consumers ditching sugars.
Consumers are becoming more health conscious and
aware of the need to opt for healthier snacks and beverages.
They are also increasingly paying more attention to the
amount of sugar they consume. Discerning consumers also
understand that sugar may be derived from different sources,
and are making smarter food and diet choices. According to
Innova Market Insights, “low-no-reduced” sugar is one of the
key factors that influence consumers’ purchase decisions,
especially in milk and milk drinks, yoghurt and drinking
yoghurts categories. Manufacturers ought to ensure that
milk drinks with reduced sugar taste as good as the regular
variants, in an attempt to encourage consumers to choose
healthier products.
In supermarkets, there have been emerging initiatives
to offer “reduced sugar” and “no added sugar” products to
replace the existing range. However, it proved to be unpopular
because consumers were not willing to compromise on
the sweet taste that they have always loved. It is time for
4pp DuPont_2.indd 40 1/3/18 9:34 pm
2. it is challenging for food
manufacturers to overcome
this perception because
consumers associate low/no/
reduced sugar food products
with a lack of taste.
ASIA PACIFIC FOOD INDUSTRY march 2018 ingredients & additives
4141
manufacturers to explore different ways to improve the taste
of reduced sugar variants so that they deliver their product
promise to consumers.
The rise of childhood obesity is an alarming issue in
ASEAN; it not only worries parents but also health experts.
The increased prevalence is partially contributed by
children’s consumption of high sugar products and the lack
of guidance from parents in making healthier food choices.
According to the World Health Organisation (WHO), in 2015,
12 percent of children aged five and below are overweight in
Indonesia, and 11 percent of children in the same age group
are overweight in Thailand. In Malaysia, the prevalence rate
is at 7 percent. It is, thus, imperative for food and beverage
manufacturers to expedite product innovation to offer
healthier and reduced sugar options to help overcome this
health concern. Parents are equally responsible to cultivate
healthy eating habits for their children, and ensure that they
choose the right nutritious foods for healthy development.
In summary, the new regulatory frameworks, coupled with
strong consumer interest in reducing sugar intake in their
diets, have put tremendous pressure on food manufacturers
to invest, revamp and reformulate existing products. The
industry needs to step up with new offerings that meet
Globally, the sugar-free food market is forecast to grow at a CAGR of 10.16 pe
(2017-2022). Beverages, dairy and confectionery are the top three largest foo
categories with market shares of 35 percent, 26 percent and 22 percent
respectively. In ASEAN, the dairy category has the highest number of new pro
launched with low/no/reduced sugar positioning, followed by spreads and soft
drinks (Figure 1).
Figure 1: ASEAN new product launches with “reduced sugar” claim between Ja
2015-October 2017.
In Figure 2, spoonable yoghurt, drinking yoghurt, and milk and milk drinks ha
recorded the highest number of low/no/reduced sugar product launches in the
category.
0
2
4
6
8
10
12
14
16
18
Figure 2: New product launches in ASEAN with
“reduced sugar” claims in the dairy category from
January 2015 to October 2017.
Figure 1: ASEAN new product launches with “reduced sugar” claims between January 2015 to October 2017.
market demand so that they do not miss out on these
sizeable opportunities.
Reduced Sugar and Sugar-Free: Is It A Fad?
Globally, the sugar-free food market is forecast to grow at a
CAGR of 10.16 percent (2017 to 2022). Beverages, dairy and
confectionery are the top three largest food categories with
market shares of 35 percent, 26 percent and 22 percent
respectively. In ASEAN, the dairy category has the highest
number of new products launched with low/no/reduced sugar
positioning, followed by spreads and soft drinks (Figure 1).
In Figure 2, spoonable yoghurt, drinking yoghurt, and milk
and milk drinks have recorded the highest number of low/
no/reduced sugar product launches in the dairy category.
The recent shift in consumer behaviour, linking sugar
with an unhealthy connotation, has made sugar-free, low-
sugar, reduced sugar trending buzzwords in the market,
41%
5%
18%
24%
Spoonable yogurt
Cheese
Milk & Milk drinks
Drinking yogurt & Fermented beverages
Figure 2: New product launches in ASEAN wi
category from January 2015 to October 2017
The recent shift in consumer behaviour, linki
connotation, has made sugar-free, low-sugar
the market, and this trend is foreseen to stay
consumers reported that they are following a
reported the same in North America and Eur
41%
5%
18%
24%
Spoonable yogurt
Cheese
Milk & Milk drinks
Drinking yogurt & Fermented beverages
Spoonable yogurt
Cheese
Milk & milk drinks
Drinking yogurt &
fermented beverages
4pp DuPont_2.indd 41 1/3/18 9:34 pm
3. Remember that taste is king, but texture
should not also be sacrificed. A good
reduced sugar solution should provide
a good balance and not compromise on
taste and texture.
march 2018 ASIA PACIFIC FOOD INDUSTRYingredients & additives
42
and this trend is foreseen to stay. In Asia Pacific, 27 percent
of consumers reported that they are following a low sugar
diet while 22 percent reported the same in North America
and Europe.
Many large food manufacturers are committed to
helping consumers reduce their sugar intake through the
introduction of reduced sugar products. It is encouraging
to see multinational companies leading with innovations in
sugar reduction initiatives.
Sugar Alternatives: Are They Healthier?
Sugar alternatives, commonly known as sweeteners, are
used to replace sugar in product formulations. Sweeteners
used in food and beverages can be naturally occurring or
synthetically produced, and they can be further divided into
nutritive and non-nutritive sweeteners. Nutritive or caloric
sweeteners are usually made from fruits, sugar cane and
sugar beets, providing four calories per gram on the average,
while non-nutritive or high-intensity sweeteners contribute
few or no calories when added to foods. These products
can be naturally derived from plant sources such as stevia
and monk fruit. They can also be synthetically produced, for
example acesulfame K, aspartame and sucralose, et cetera.
and perception of sweeteners vary across geographical regions and age. Globally,
53 percent of consumers mentioned that they will avoid foods that contain artificial
sweeteners, while 80 percent of consumers in Asia Pacific are concerned about the
long-term health impact when using artificial ingredients, including artificial
sweeteners, in foods. According to a Mintel report, in the US, 42 percent of the
iGeneration and 37 percent of Generation X agree that artificial sweeteners are bad
for health, while a smaller proportion within the same groups, 11 percent and 6
percent respectively, think that natural sweeteners are bad for health. Another
report in the US stated that 35 percent of consumers agree that products labelled
with “reduced sugar” often contain a high percentage of artificial sweeteners.
Additionally, 37 percent of the consumers would like foods and drinks to have
clearer labels if they contained artificial sweeteners.
Data from the Mintel Global New Product Database has shown that trends for the
use of natural and artificial sweeteners are moving in different directions (Figure 3).
Natural sweeteners in new dairy products and soft drinks are on the rise every
year, while artificial sweeteners are on a decline. This shows a gradual demand
from consumers for natural ingredients, and food producers are responding to this
trend. In the past 5 years, between 2012 and 2017, there has been an increased
use of stevia in both dairy and soft drink products with reduced sugar propositions,
and this is aligned with the increasing demand for natural sweeteners in the market
(Figure 4).
Figure 3: New product launches for dairy and soft drinks containing artificial
or natural sweeteners in the Asia Pacific.
0.0%
5.0%
10.0%
15.0%
20.0%
25.0%
2012 2013 2014 2015 2016 2017
Artificial Non-nutritive Sweeteners Natural Non-nutritive Sweeteners
Figure 3: New product launches for dairy and soft drinks containing artificial or natural sweeteners in the Asia Pacific.
All these sweeteners, be it natural, synthetic, nutritive
or non-nutritive have created confusion among consumers.
This is because consumers’ understanding and perception
of sweeteners vary across geographical regions and age.
Globally, 53 percent of consumers mentioned that they
will avoid foods that contain artificial sweeteners, while 80
percent of consumers in Asia Pacific are concerned about the
long-term health impact when using artificial ingredients,
including artificial sweeteners, in foods. According to a
Mintel report, in the US, 42 percent of the iGeneration and
37 percent of Generation X agree that artificial sweeteners
are bad for health, while a smaller proportion within the
same groups, 11 percent and 6 percent respectively, think
that natural sweeteners are bad for health. Another report
in the US stated that 35 percent of consumers agree that
products labelled with “reduced sugar” often contain a high
percentage of artificial sweeteners. Additionally, 37 percent of
the consumers would like foods and drinks to have clearer
labels if they contained artificial sweeteners.
Data from the Mintel Global New Product Database
has shown that trends for the use of natural and artificial
sweeteners are moving in different directions (Figure 3).
Natural sweeteners in new dairy products and soft drinks are
4pp DuPont_2.indd 42 1/3/18 9:34 pm
4. ASIA PACIFIC FOOD INDUSTRY march 2018 ingredients & additives
4343
ENQUIRY No. 0250 Enquire at page 79 or log on to
apfoodonline.com/contact
on the rise every year, while artificial sweeteners are on a
decline. This shows a gradual demand from consumers for
natural ingredients, and food producers are responding to
this trend. In the past 5 years, between 2012 and 2017, there
has been an increased use of stevia in both dairy and soft
drink products with reduced sugar propositions, and this is
aligned with the increasing demand for natural sweeteners
in the market (Figure 4).
Is Replacing Sugar Enough?
Some food manufacturers find it difficult to achieve a good
balance for a healthy and tasty product without adding sugar.
This may be due to the misconception that sugar is only a
sweetener and not a multi-functional ingredient. With the
right understanding, formulating low, no or reduced sugar
products that taste as delicious as the regular variant will no
longer be a major innovation challenge.
Manufacturers need to distinguish the strengths,
weaknesses and limitations of each of the alternative
Figure 4: New product launches for dairy and soft drinks containing stevia in
the Asia Pacific.
Is Replacing Sugar Enough?
Some food manufacturers find it difficult to achieve a good balance for a healthy
and tasty product without adding sugar. This may be due to the misconception that
sugar is only a sweetener and not a multi-functional ingredient. With the right
understanding, formulating low, no or reduced sugar products that taste as
delicious as the regular variant will no longer be a major innovation challenge.
Manufacturers need to distinguish the strengths, weaknesses and limitations of
each of the alternative ingredients. It can be a demanding task to ensure that the
final application meets both cost and taste requirements, and it is important to find
practical and applicable solutions. For example, although there is a growing interest
in natural sweeteners, their application in food presents a set of intricate
challenges. Hence, possessing the technical know-how is crucial here.
In addition, replacing sugar is just one part of the equation. Sugar has other
functional properties, for example, it acts as a stabiliser, preservative, thickener or
even as fermentation substrate in a wide range of products. One should not forget
that the use of sugar helps to create distinctive flavours and colours as it reacts and
interacts with other food ingredients. All these important functions and attributes
cannot be achieved when using sweeteners on their own. Other bulking agents,
such as polydextrose or texturising culture bacteria, would help to improve the
palatability of products and increase consumer acceptance rates, especially in
reduced-sugar milk and yoghurt products.
Reformulation For The Future
0.0%
0.2%
0.4%
0.6%
0.8%
1.0%
1.2%
1.4%
2012 2013 2014 2015 2016 2017
Stevia
Figure 4: New product launches for dairy and soft drinks containing stevia in the Asia Pacific.
ingredients. It can be a demanding task to ensure that the
final application meets both cost and taste requirements,
and it is important to find practical and applicable solutions.
For example, although there is a growing interest in natural
sweeteners, their application in food presents a set of
intricate challenges. Hence, possessing the technical know-
how is crucial here.
In addition, replacing sugar is just one part of the
equation. Sugar has other functional properties, for example,
it acts as a stabiliser, preservative, thickener or even as
fermentation substrate in a wide range of products. One
should not forget that the use of sugar helps to create
distinctive flavours and colours as it reacts and interacts
with other food ingredients. All these important functions
and attributes cannot be achieved when using sweeteners
on their own. Other bulking agents, such as polydextrose
or texturising culture bacteria, would help to improve the
palatability of products and increase consumer acceptance
rates, especially in reduced-sugar milk and yoghurt products.
Reformulation For The Future
It is important for manufacturers to have a reformulation
strategy in place as they attempt to tackle sugar reduction.
Ultimately, the success of the new launch is determined
by the taste of the product, which is the most important
factor for consumers when making their purchase decision.
Remember that taste is king, but texture should not also be
sacrificed. A good reduced sugar solution should provide a
good balance and not compromise on taste and texture.
4pp DuPont_2.indd 43 1/3/18 9:34 pm