Strategies for the reduction of sugar in food products

Abstract

Over the last years, foods are being tailored in their compositional profiles and structural properties to promote or enhance human health and well-being over and above simple nutrition. In this context, there is a need for a detailed understanding of the physical, biochemical and sensorial properties of the food categories involved since any modification targeting improved healthiness needs to guarantee their maintenance within acceptable levels to maintain consumer satisfaction. The reduction of sugar content in food to reduce both energy density of food and glycemic response is currently a key focus of the food manufacturing industry that poses several challenges. In this chapter, an overall perspective of sugar and its technological/functional role as well as the negative health implications associated to its excessive consumption is presented upholding the need for reformulation strategies to reduce free sugar intake. In this framework, the different solutions developed over the last years will be discussed including sugar structure modification and encapsulation to enhance sweet perception, food grade alternatives to sugar or in-situ enzymatic sugar conversion into non-digestible saccharides with enhanced (prebiotic) functionality. Examples of commercial products and market challenges will also be detailed.