Saturday, 29 May 2021

Sugar Reduction is Key For a Healthy Future

Reducing our sugar intake is important for a healthier society and planet, according to Coralie Garcia-Perrin. Here, she explains why.

Today’s consumers want a life that is healthier for themselves and the environment, and this journey often starts with food and beverages.

They are increasingly seeking products with reduced sugar and healthier credentials, challenging manufacturers to respond to these demands without sacrificing the tastes consumers have come to love. The pandemic has accelerated this shift in consumer behaviour, with evidence that co-morbidities such as obesity and diabetes can lead to more severe COVID-19 outcomes.

The World Health Organization (WHO) guidelines recommend that for the prevention of obesity and tooth decay, adults and children alike must keep their consumption of free sugars to less than 10 percent of their daily energy intake (equivalent to about a dozen teaspoons of table sugar for adults)

1. Taste challenges

The creation of low-sugar alternatives comes with taste challenges, and consumers demand that products retain the flavour they love. It is important for manufactures to get flavour right in order to ensure repeat purchases and foster brand loyalty. Issues around poor mouthfeel, lack of sweetness sensation and increased perceptions of acidity can also adversely impact the enjoyment of a product.

2. Appetite for change

Clearly, the market and consumers are actively embracing sugar reduction as a key component of improved nutrition, providing an opportunity for manufacturers to create real, impactful solutions.he global food and beverage industry are making enormous progress in reducing sugar in various products, and these measures are delivering more wholesome products to consumers. However, solutions must also consider the environment – this will help us achieve our goals around health and sustainability together.

Coralie Garcia-Perrin

Coralie is Marketing Director Sweet and Dairy Taste at Kerry and has over 15 years of experience in the Taste industry in Consumer Sensory Insight, Portfolio Management and Marketing. Coralie has a masters degree in food science from the ONIRIS Food Engineering School of Nantes, France.

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