D. VELLUCCI (1), A. McPherson (2), M. Beaver (3), S. Ostergaard (2)
(1) Kraft Foods, Tarrytown, NY, U.S.A.; (2) Kraft Foods, Glenview, IL, U.S.A.; (3) Kraft Foods, East Hanover, NJ, U.S.A.
2012 AACCI Annual Meeting
http://dx.doi.org/10.1094/CPLEX-2012-1121-03W
Keeping in line with health and wellness initiatives and public health priorities related to the global rise in both obesity and type II diabetes, there is a need to reduce caloric density. The focus of this work is on the reduction of added sugars in cookies and cakes where lipids, sugars and flour are major contributors. Efforts to reduce significant amounts of added sugars in bakery applications present several challenges due to the multiple functional roles sugar plays. Adding to these challenges are requirements for “clean labeling”, affordable cost, good digestive tolerance, and comparable taste to control or reference product. This work relates practical considerations when replacing the bulk and sweetness that sugar provides in baked goods. A number of the hurdles encountered in sugar reduction will be highlighted and commercially available ingredient options will be discussed.
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2012 AACCI Practical Considerations in Caloric Sugar Reduction
