Strategies to reduce sugars in food

Monaco, Rossella Di; Miele, Nicoletta A.; Cabisidan, Erliza K.; Cavella, Silvana

doi:10.1016/j.cofs.2018.03.008

Cited by 108 publications

(60 citation statements)

References 54 publications

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“…Among these, the effective way to attain sugar reduction would be to decrease the added sugar content of the processed products [ 110 ]. Product reformulation with partial substitution of sugar using suitable sweeteners is the most preferred method for sugar reduction in foods and beverages [ 111 ]. However, caution should be taken while reducing sugar, the reduction should be carried out in such a way that it meets the sensory expectations of consumers, if not they would be expected to reject the products even if the products are better for health [ 112 ].…”

Section: Sugar Reduction Strategiesmentioning

confidence: 99%

Sugar Reduction in Dairy Food: An Overview with Flavoured Milk as an Example

Mahato

Keast

Liem

et al. 2020

Foods

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Owing to the public health concern associated with the consumption of added sugar, the World Health Organization recommends cutting down sugar in processed foods. Furthermore, due to the growing concern of increased calorie intake from added sugar in sweetened dairy foods, the present review provides an overview of different types and functions of sugar, various sugar reduction strategies, and current trends in the use of sweeteners for sugar reduction in dairy food, taking flavoured milk as a central theme where possible to explore the aforementioned aspects. The strength and uniqueness of this review are that it brings together all the information on the available types of sugar and sugar reduction strategies and explores the current trends that could be applied for reducing sugar in dairy foods without much impact on consumer acceptance. Among different strategies for sugar reduction, the use of natural non-nutritive sweeteners (NNSs), has received much attention due to consumer demand for natural ingredients. Sweetness imparted by sugar can be replaced by natural NNSs, however, sugar provides more than just sweetness to flavoured milk. Sugar reduction involves multiple technical challenges to maintain the sensory properties of the product, as well as to maintain consumer acceptance. Because no single sugar has a sensory profile that matches sucrose, the use of two or more natural NNSs could be an option for food industries to reduce sugar using a holistic approach rather than a single sugar reduction strategy. Therefore, achieving even a small sugar reduction can significantly improve the diet and health of an individual.

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Section: Sugar Reduction Strategiesmentioning

confidence: 99%

Sugar Reduction in Dairy Food: An Overview with Flavoured Milk as an Example

Mahato

Keast

Liem

et al. 2020

Foods

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“…[81][82][83] As health-oriented concerns have increased worldwide, research and development of low-calorie foods and beverages are being actively promoted in food industries. 84,85 High-potency sweeteners are utilized to reduce the consumption of table sugar. 86 The number of times that a sweetener is sweeter than sucrose is called the sweetener potency.…”

Section: Taste Sensor For High-potency Sweetenersmentioning

confidence: 99%

Taste Sensor: Electronic Tongue with Lipid Membranes

Tahara

Yatabe

et al. 2019

ANAL. SCI.

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Taste is of five basic types, namely, sourness, saltiness, sweetness, bitterness and umami. In this review, we focus on a potentiometric taste sensor that we developed and fabricated using lipid polymer membranes. The taste sensor can measure the taste perceived by humans and is called an electronic tongue with global selectivity, which is the property to discriminate taste qualities and quantify them without discriminating each chemical substance. This property is similar to the gustatory system; hence, the taste sensor is a type of biomimetic device. In this paper, we first explain the sensing mechanism of the taste sensor, its application to beer evaluation and the measurement mechanism. Second, results recently obtained are introduced; i.e., the application of the senor to high-potency sweeteners and the improvement of the bitterness sensor are explained. Last, quantification of the bitterness-masking effect of high-potency sweeteners is explained using a regression analysis based on both the outputs of bitterness and sweetness sensors. The taste sensor provides a biomimetic method different from conventional analytical methods.

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“…Public health authorities, such as the US Food and Drug Administration (FDA), have taken a stance on the issue [30]. For instance, sugar can be replaced using both sweeteners and bulking agents, with good acceptability from consumers [31].…”

Section: State Of the Artmentioning

confidence: 99%

Multi-Criteria Reverse Engineering for Food: Genesis and Ongoing Advances

et al. 2019

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Multi-criteria reverse engineering (MRE) has arisen from the cross-fertilization of advances in mathematics and shifts in social demand. MRE, thus, marks a progressive switch (a) from empirical to formal approaches able to simultaneously factor in diverse parameters, such as environment, economics, and health; (b) from mono-criterion optimization to multi-criteria decision analysis; (c) from forward engineering, observing the results of process conditions, to reverse engineering, selecting the right process conditions for a target output. The food sector has been slow to adopt reverse engineering, but interest is surging now that the industry is looking to shift production towards personalized food. MRE has followed a heterogeneous development trajectory and found applications in different disciplines. The scope of this review spans MRE applications in the food sector covering food packaging and food consumption and focuses on demonstrating potentialities of MRE in a complex field like food. We explain how MRE enables the development of sustainable processes, looking at similar approaches used in sectors other than food. Building on this extensive review, we sketch out some guidelines on approaches to be used in future MRE applications in food, working up from the problem statement.

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Strategies to reduce sugars in food

Cited by 108 publications

References 54 publications

Sugar Reduction in Dairy Food: An Overview with Flavoured Milk as an Example

Sugar Reduction in Dairy Food: An Overview with Flavoured Milk as an Example

Taste Sensor: Electronic Tongue with Lipid Membranes

Multi-Criteria Reverse Engineering for Food: Genesis and Ongoing Advances

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