Innovation of sweets

It is imperative to incorporate health factors into the innovation of sweets.

As people's health awareness increases, many people's favorite desserts also show a new trend, that is, the health function is integrated into the delicious. In the future, the application of sugar reduction, gluten-free and new ingredients will be the focus of innovation. The survey found that there are some alternative and ingredient innovations in the main formulas for desserts – sugar, wheat flour, and other ingredients

Sugar reduction is a big trend

First, reducing the use of sugar has become the main direction of innovation in sweets. According to a recent study by the International Food Information Council (IFIC), 76% of respondents tried to limit or avoid the consumption of sugar, while 6 out of every 10 respondents believe that the current foods are generally sugary high.  A health-conscious diet, coupled with regulatory requirements from some governments, and media information linking excess sugar consumption to health issues are key factors driving consumer demand for sugar reduction.

According to a 2019 report published by Amazon's Whole Foods Market Inc., Luo Han Guo extract, which is about 200 times sweeter than sucrose, will replace sugar in some of the company's product lines. In addition to Of course, the use of high-intensity sweeteners such as stevia or mangosteen extract to produce sweetness does not compensate for the loss of volume and function provided by the sugar. For low-sugar baking products, the use of a mixture of stevia and other sweeteners can overcome sensory differences. These blends include erythritol and chicory fibers, which help to provide the softness and mouthfeel that is satisfactory to the consumer, and can successfully replace the sugar function and reduce costs., stevioside is increasingly used as a sweetener, which is hundreds of times sweeter than sucrose.

Of course, the use of high-intensity sweeteners such as stevia or Of course, the use of high-intensity sweeteners such as stevia or Of course, the use of high-intensity sweeteners such as stevia or mangosteen extract to produce sweetness does not compensate for the loss of volume and function provided by the sugar. For low-sugar baking products, the use of a mixture of stevia and other sweeteners can overcome sensory differences. These blends include erythritol and chicory fibers, which help to provide the softness and mouthfeel that is satisfactory to the consumer, and can successfully replace the sugar function and reduce costs. extract to produce sweetness does not compensate for the loss of volume and function provided by the sugar. For low-sugar baking products, the use of a mixture of stevia and other sweeteners can overcome sensory differences. These blends include erythritol and chicory fibers, which help to provide the softness and mouthfeel that is satisfactory to the consumer, and can successfully replace the sugar function and reduce costs. extract to produce sweetness does not compensate for the loss of volume and function provided by the sugar. For low-sugar baking products, the use of a mixture of stevia and other sweeteners can overcome sensory differences. These blends include erythritol and chicory fibers, which help to provide the softness and mouthfeel that is satisfactory to the consumer, and can successfully replace the sugar function and reduce costs.

Other sweeteners and thickeners commonly used in sugar substitutes are natural starch, low sugar corn syrup, corn syrup solids, maltodextrin, and the like. Psicose is a monosaccharide that is structurally similar to fructose and has about 70% sucrose sweetness and is a new competitor in sugar-sweating sweeteners. It has a caloric value of about 5% sucrose, tastes very close to sugar, and has no aftertaste, and can also form a browning Maillard reaction, a function that is important in baked confections. By using different combinations of sweetener ingredients, it is easy to reduce sugar by 25% to 30%.

For frozen desserts, such as ice cream, sugar can lower the freezing point and prevent the formation of ice crystals, resulting in a smooth, silky texture. Currently, erythritol has been shown to have similar functions. The erythritol molecule is small, about one-third of sucrose, so it can produce a three-fold freezing point reduction factor, which can reduce the frosting of ice cream, ensure the texture of the product, and also have an expansion function.

In addition, maltose syrup and other similar natural nutritive sweeteners not only contain minerals such as protein, antioxidants and potassium, but also have a unique baking taste, and are available in a variety of colors ranging from transparent to dark brown, increasing for sweets and color

Gluten-free products become a new favorite

With the demand for gluten-free products, the replacement of wheat in desserts has now become a trend, and cereals such as rye and sorghum have become the new darlings in the industry and are rapidly being used in a variety of new desserts.

“In the past 6 years, the use of sorghum in food has increased fourfold,” industry insiders said. “The rise in popularity can be attributed to several factors. First, sorghum is pure natural gluten-free, and secondly, it is from the traditional Growing from hybrid seeds, no genetically modified ingredients."

It is understood that sorghum can be used for all kinds of desserts. Generally speaking, the proportion of sorghum powder in the formula is usually 15% to 20%. Too much addition will cause the baked goods to be broken. In order to prevent comminution, eggs or starch (such as corn starch) can be added to help bind the flour and prevent smashing. The ratio of addition is usually 8 grams of starch with 120 grams of sorghum powder.

In addition, buckwheat is also a common substitute for wheat. Quinoa is gluten-free and its flavor enhances the taste of biscuits. Most importantly, buckwheat flour can replace 100% of the universal wheat flour in most formulations without negatively affecting texture or appearance.