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Sweet alternatives to sugar
Kan søtstoffer bidra til en sunnere fremtid?
Lars Bo Jørgensen
www.npsweet.com
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Introduction to the speaker’s background
Global market leader in stevia and steviasucrose
Europe’s second largest sugar producer
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Joint venture – Stevia product sales, innovation and stevia application technology
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Introducing todays topics
1) Overview of alternative sweeteners
2) Feasibility factors for sweeteners in food and beveragea) Tasteb) Functionality in foodc) Regulatory limitationsd) Health & nutrition image and consumer behaviour e) Availability / cost in use
3) Conclusions
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The sweetener mapNO ENERGY
FULL ENERGY
ARTIFICIAL NATURAL
SUGAR ALCOHOLS /
POLYOLS
HISHIS
SACCHARIDESHONEY
FRUIT EXTRACTS
SUCROSE
GLUCOSE
FRUCTOSE
TAGATOSE
GLUCOSE SYRUP
ISO GLUCOSE (HFS)
LACTOSE
TREHALOSE
INVERT
XYLITOL
MALTITOL / SORBITOL SYRUPS
SORBITOL
MALTITOL
MANNITOL
ISOMALTLACTITOL
ERYTHRITOL
ASPARTAME
ACESULFAME K
SUCRALOSE
SACCHARIN
CYCLAMATE
NEOTAME
STEVIA (STEVIOL GLYCOSIDES)
THAUMATIN
NEO HESPERIDIN
BrazzeinCurculin
HernandulcinMabinlinMiraculin
Mogroside(LoHanGou)
Monellin
Not EU approved
Sugars / Saccharides
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Saccharides Processing Relativesweetness
Energy kJ/gram
Sugar, sucrose Extraction of sugar beet or sugar cane 1,0 17
Glucose, dextrose Hydrolysis of starch with acid and/or enzymes 0,6-0,7 17
Fructose Hydrolysis of starch or sugar with acid and/or enzymes, followed by enzymatic transformation of glucose
1,0-1,3 17
Maltose Hydrolysis of starch with acid and/or enzymes 0,5 17
Lactose Extraction of whey from cheese production 0,4 17
Tagatose Enzymatic transformation of lactose 0,9 6
Trehalose Enzymatic transformation of starch 0,4-0,5 17
Invert sugar Hydrolysis of sugar with acid and/or enzymes, 1,0 17
Glucose syrup Hydrolysis of starch with acid and/or enzymes 0,4-0,6 17*
Isoglucose, HFS Hydrolysis of starch with acid and/or enzymes, followed by enzymatic transformation of glucose
0,8-1,0 17*
*) On dry matter
Sugar alcohols
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Sugar alcohols Processing Relative sweetness
Energy kJ/gram
Mannitol Hydrogenation or enzymatic transformation of fructose
0,6-0,7 10
Xylitol Hydrogenation or enzymatic transformation of xylose
0,9-1,0 10
Lactitol Hydrogenation or enzymatic transformation of lactose
0,4 10
Sorbitol Hydrogenation or enzymatic transformation of glucose
0,6 10
Isomalt Enzymatic transformation of sucrose 0,5-0,6 10
Maltitol Hydrogenation or enzymatic transformation of maltose
0,8 10
Maltitol, sorbitol syrup Hydrogenation or enzymatic transformation of starch based syrup with high content of maltose
0,6-0,8 10*
Erythritol Enzymatic treatment of glucose 0,7 0
*) On dry matter
HIS – High Intensity Sweeteners
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High Intensity Sweeteners (HIS)
Processing Relative sweetness
ADI-valuemg/kg body weight / day
Average max sweetness per day
for a 60 kg person, as gram sugar
Acesulfame K Chemical synthesis 130-200 9 89
Aspartame Chemical synthesis 120-220 40 408
Cyclamate Chemical synthesis 30-40 7 15
Sucralose Chemical synthesis 400-800 15 540
Neotame Chemical synthesis 8000-10000 2 1080
Saccharin Chemical synthesis 300-500 5 120
Steviol glycosides (Stevia) Extraction from plants
200-400 4 72
Neohesperidine DC Extraction from plants
300-2000 5 345
Thaumatin Extraction from plants
2000-3000 Not specified enough
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Global consumption of sweeteners in WSE = white sugar equivalents
Source : LMC
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Global consumption of HIS in WSE = white sugar equivalents
Source : LMC
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Since January 2012, Stevia has been used in 16% of all new products with HIS
Stevia as a blend with sugar-alcohols:17%
Stevia as a blend with Sugar: 70%
Global new product introductions with HIS, 2007-2012Source: Mintel GNPD
Stevia as a blend with other HIS: 25%
Feasibility factors - Taste
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No single alternative sweeteners taste exactly like sugar HIS have metallic, bitter off notes Polyols have cooling effects
Mixing of various sweeteners can create taste profiles close to sugar.
Sugar reduction by addition of HIS can be acheived with taste profiles very close to sugar.
Feasibility factors – Functionality in food and beverage
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Alternative sweeteners need to compete with the functional properties of sugar
Product and production re-engineering
When reducing or substituting sugar with HIS
needs arise for alternative :
• Bulking with low/no calories• Texturising / improved mouthfeel• Sweetness with low/no calories• Flavours / extracts• Colours• Stabilisers / emulsifiers• Preservatives and preservation techniques• Production /handling techniques• Packaging• Storage conditions
Feasibility factors – Functionality in food and beverage
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Feasibility factors – Regulatory limitations
EU has defined rules for the use of alternative sweeteners EU Nr. 1129/2011, Annex II Nr. 1333/2008
Most food and beverage categories may use alternative sweeteners Sugar alcohols not allowed in beverages HIS not allowed in bread and meat Stevia not allowed in cereals, bakery products and confectionery with sugar
Limitations in dosage levels / ADI values
Requirement of 30% energy reduction when using HIS
Labelling demands Sugar alcohols laxative effect Containing sweeteners, for aspartame : source of phenylalanine
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Feasibility factors – Health & nutrition image of HIS / polyols
No / low calories
Not carriogenic
No / low effect on GI
EFSA approved
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Copyright © 2011 The Nielsen Company. Confidential and proprietary.
The importance of how food and beverages are sweetenedSignificant less is trying to avoid artificial sweeteners. Norway does in significant higher degree than the Nordics try to avoid sugar and in less degree to avoid artificial sweeteners
0%
5%
10%
15%
20%
25%
30%
35%
40%
45%
50%
Yes, I attempt to avoid productscontaining sugar
Yes, I attempt to avoid products withartificial sweetener
No, it doesn't matter in what way it hasbeen sweetened
Norway 2010 (2.632) Norway 2012 (2.534) Nordics 2012 (10.081)
= sig. lower
= sig. higher
Q21/ Does it matter to you, if sweetener has been added to what you eat or drink?
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Copyright © 2011 The Nielsen Company. Confidential and proprietary.
Attitudes and associations towards artificial sweeteners.
0% 20% 40% 60% 80%
Artificial sweeteners provides energy
Artificial sweeteners is addictive for me
Artificial sweeteners is not as bad as some people think
Artificial sweetener creates hole in the teeth
Artificial sweeteners is fattening
I eat artificial sweeteners with a bad conscience
Artificial sweeteners is generally harmful for my health
Children should not eat artificial sweeteners
Norway 2010 (2.632)
Norway 2012 (2.534)
Nordics 2012 (10.081)
= sig. lower
= sig. higher
Q8/Attitudes towards artificial sweeteners (Has answered partly –completely agree)
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Copyright © 2011 The Nielsen Company. Confidential and proprietary.
0123456789
10
Norway 2010 (2.632)
Norway 2012 (2.534)
Nordics 2012 (10.081)
Q1/ How often do you drink the product
Avg. 1 = Never drinks – 10 = Drinks Three times a day= sig. lower
= sig. higher
Drinking frequency - Drinks Increased drinking frequency of all light drinks and Cola regular from 2010 - 2012. And higher drinking frequency than the Nordics on all light drinks and Cola regular
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Copyright © 2011 The Nielsen Company. Confidential and proprietary.
0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%
Do not know
As it is more trendy
Cheaper than syrup or carbonated soft drinks sweetened withsugar
Because it is difficult to find syrup or carbonated soft drinkssweetened with sugar
Because it is better for my child/children/grandchildren
Because I have diabetes
As I have read/heard in the medias that sugar is bad for me
As i get bad conscience drinking lemonade/Carbonated Soft Drinks
To avoid holes in the teeth
Tastes better than syrup or carbonated soft drinks sweetened withsugar
Other reasons
Because it is healthier than syrup or carbonated soft drinkssweetened with sugar
Not to gain weight
Contains less calories than syrup or carbonated soft drinkssweetened with sugar
Norway 2010 (2.102)
Norway 2012 (2.058)
Nordics 2012 (7.238)
Reasons to drink light drinks/artificial sweeteners“Contains less calories than syrup or CSD with sugar” and ”not to gain weight” are still the individual TOP2 reasons to drink light drinks. “Not to gain weight” and “Healthier than syrup and CSD with sugar “ is significantly more important than in the Nordics. Finally “taste better” has increased significantly from 2010 - 2012 and is now more important than in the Nordics
Q7/Why are you drinking light drinks?
= sig. lower
= sig. higher
Base – Q1 = Drink CSD light, Cola light or Light ordinary dilutables
Feasibility factors – Cost in use
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Relative cost in use of alternative sweeteners, per sweetness contribution
Conclusions
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Alternative sweeteners do offer the opportunity to create food and beverage with Reduced energy / energy density Reduced impact on GI Reduced impact on oral health
Industry investment in formulation / re-formulation neededHouseholds need proper application knowledge
However, only the individual behaviour can determine the overall impact on health Taste preferences Nutritional education / awareness Life priorities
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Examples of sugar reduced EU launches with stevia
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Thank You for Your Attention!
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