Natural sweeteners are a growing market, not only attractive for diabetics,
but also for vegetarians. But the first premise is to ensure the safety of raw
materials. DSM conducted a global market survey of 8000 consumers, 50% of whom
said they would check the sugar content on the ingredients list when purchasing
products. The survey also found that 50% of women pay more attention to the
intake of sugar than three years ago, 59% of consumers aged 26-35 pay attention
to sugar content almost all the time when they buy products, and 64% of
consumers with children also pay attention to the relationship between sugar and
health.
Stable hypoglycemic formula
The main role of natural sweetener market is Stevia and Siraitia
grosvenorii. These two natural, stable and high sweetness raw materials have
obtained the GRAS certification of FDA. Stevia extract is the most widely used
in the market, and can be used in almost all food and beverage, but the only
disadvantage is the existence of aftertaste. Some enterprises have solved this
problem through patent technology.
Siraitia grosvenorii is also a relatively stable formula for reducing blood
sugar. It is reported that the sweetness of the powder extract of Siraitia
grosvenorii is about 150-200 times that of sucrose, while the sweetness of the
concentrated juice type is 15-20 times. Since 2009, more than 600 products
containing Siraitia grosvenorii have been launched worldwide, including drinks.
Siraitia grosvenorii is mainly used in dairy products, dairy substitute drinks,
fruit juice, flavored water and carbonated drinks. At present, with the
promotion of enterprises such as Hunan Huacheng and Guilin Rhine, Luohanguo's
global market layout will usher in new market opportunities.
Natural sweeteners to be developed
Chicory root fiber inulin and plant sugar are two kinds of innovative
natural sugar substitute schemes. Inulin is a kind of sweetener with low
sweetness, which can provide 50% sweetness in liquid form. Inulin can be used in
milkshakes for its creamy properties, and its good water solubility can be added
to soft drinks and flavored water. Inulin can be used in ice cream instead of
sugar. It can also be combined with sweeteners to play a synergistic role, to
cover up the bad aftertaste of some sweeteners.
Jujube is a kind of low GI value sugar substitute material, which is rich
in various nutrients and can replace sucrose, honey, maple syrup or agave syrup
and other raw materials. In part of the study, the feasibility of jujube extract
(syrup) and jujube powder substitute sugar was analyzed, and it was found that
it has great market potential as a natural sweetener. However, any product must
go through a long period of research before entering the market. Jujube extract
(syrup) can be used in the food industry, such as soft drinks, candy and baking
products, instead of part of the use of sucrose. Jujube extract (syrup) is a
kind of natural sugar, which is likely to be a kind of natural sweetener in the
future.
"Black technology" for reducing sugar
Most of the formulas for reducing sugar are based on raw materials,
however, it is necessary to assist with technology. A new technology developed
by douxmatok, an Israeli food technology company, claims to reduce the sugar
content of the product by 40%, but will not affect the taste of the product. The
technology uses the lazy mineral (silica) as the carrier of sucrose crystal,
which will send a signal to the brain that the product is sweet, mainly because
it stays longer on the taste receptor. The product is expected to be
commercially produced by the end of 2018.
In a word, with the global sugar reduction revolution sweeping, more
natural sugar substitutes and black technologies will stand out, enter the hands
of health industry and consumers, and make more people benefit.
