Year-end inventory of Cargill, Nestle, DuPont... Food sugar reduction programs for large companies
Recently, the famous medical journal Lancet (The Lancet) published four reports from the World Health Organization (WTO). The report shows that the world faces a dual health threat of obesity and malnutrition, especially in low-and middle-income countries (more than 1/3). Obesity and overweight are not only the focus of attention in developed countries, and malnutrition is no longer exclusive to the poor. The two are increasingly linked together to reduce obesity while solving malnutrition.
The report blames rapid change in global food and diet systems. Among them, obesity is attributed to high salt, high sugar and high fat, cheap, the increase in the supply of ultra-processed foods, and the sharp reduction of physical activity in work, home and transportation.
In recent years, the health problems caused by high sugar have been at the forefront ofThe "sugar reduction campaign" is popular all over the world, and sugar-lowering solutions are even more varied.
Sugar Substitute Enters2.0 transformation era
This year, the sugar substitute led by stevia has entered a new era, and simple extraction can no longer meet the needs of modern food for reducing sugar.
In response to the poor solubility of stevia, which makes it difficult to use high-fold concentrates in beverages, Cargill plansIn early 2020, the plant extract ClearFlo it developed will be commercialized. The company said: ClearFlo has a good flavor and helps to improve the solubility of steviol glycosides. The combination of this substance and stevia sugar can create a solution of up to 30% stevia sugar, which is 150 times more soluble than stevia sugar alone.
In addition, Cargill developedThe combination of Truvia, ViaTech stevia extract and EverSweet steviol glycosides produced by baker's yeast fermentation will also increase the initial sugar reduction by 30% and is expected to achieve 100 percent sugar replacement.
Unlike Cargill, Piseko addresses the solubility challenges of stevia by continuously screening new varieties of the stevia crop. Recently, the company announced the launch of a new stevia ingredient--- Sigma Syrup, which is an optimized mixture of stevia molecules (including Reb M) in new varieties, with a sweet, sugar-like taste. In addition, Pasco plans to commercialize the protein and fiber components of stevia next year to improve its utilization rate.
against the post-bitterness of stevia,"There are different types of sweetness molecules (Rebs) in stevia, which can be balanced and masked by other ingredients," said Luca Giannone, vice president of marketing at SweeGen ". As a result, the company introduced Bestevia E derived from stevia, which mixes the "next generation" stevia sugar ingredients Reb E, Reb M and Reb D (the first generation is Reb A), with sweet and crisp sugar, no calories and no bitter taste.
Stevia Sugar SubstituteIn the 2.0 era, Reb E, Reb M and Reb D became popular. Because the content of these ingredients in stevia is less than Reb A, Amyris Company in California has taken a different approach. Through genetically modified yeast strains, sucrose is fermented into Reb M, and the corresponding sugar substitute solution is introduced. In the future, it is expected to be promoted and applied in the fields of health care products and baking.
In addition to stevia, other substances that may be substituted for sugar, such as Luo Han Guo sugar, psicose, sweet protein (Somatin, kiwi fruit sweet protein), erythritol, etc. have also received sufficient attention and vigorously developed.
structural transformation--- RECONSTRUCTIVE SUGAR
In sugar reduction, Nestle has been a technologically innovative"The tide". As early as 2016, the company's R & D personnel used natural ingredients to modify the sugar structure, by mixing sugar, milk powder and water evenly for spray drying, to obtain hollow porous honeycomb reconstituted sugar.
Image source/Nestle official website
According to research, the traditional sugar exists in a crystal structure, and the sweetness is produced as long as the outer layer of the sugar dissolves in the oral cavity, while the internal solid crystal structure will be digested and absorbed by the human body to generate heat. Based on this, hollow reconstituted sugar retains the original sweet taste of sugar and is more soluble. At the same time, the intake of sugar has been greatly reduced.
Nestle applies this technology to its launchThe "Milkyber Wowsome" chocolate bar reduces the amount of sugar in the chocolate product by 30%.
Image source/Nestle official website
However, because the technology is spray-dried, it cannot be applied to beverages and can only be applied to solid foods.
enzyme conversion--- sugar-changed dietary fiber
Nowadays, the disliked sugar has become a dietary fiber sought after by everyone?
According to a major review by the World Health Organization, average fiber consumption is still below the recommended daily25 grams of intake. The latest research results published by the Zhao Liping team of Shanghai Jiaotong University in the "Science" also found that rich dietary fiber can increase the specificity of beneficial bacteria in the human intestinal tract and improve the clinical symptoms of type 2 diabetes.
In fact, this is another way of reducing sugar.--- Enzyme conversion technology, which converts excess sugar that is harmful to health into dietary fiber that is beneficial to the body through enzymes.
Recently, DuPont launched a new variety of enzymeDanisco NuricaTM, compared with ordinary lactase, which can only decompose lactose into glucose and galactose, NuricaTM can further decompose galactose into soluble dietary fiber-galacto-oligosaccharides (GOS). As we all know, galacto-oligosaccharides, as a prebiotic, can effectively promote the value-added of beneficial bacteria such as Bifidobacterium and Lactobacillus acidophilus, and then improve the digestion and absorption function of the human body.
This is not only a great boon for people who are lactose intolerant, but also reduces the total amount of sugar in dairy products.More than 35%, kill two birds with one stone.
Previously, there were Israeli startups.Better Juice uses enzyme technology to convert the fructose in orange juice into beneficial dietary fiber. The company uses non-GMO immobilized enzymes contained in "dead" microorganisms to "convert sugar into elements that are not easily absorbed like dietary fiber". Through this transformation, 30% to 80% of the sugar in the juice can be reduced.
Compared to the above-mentioned painstaking sugar reduction program, simple and crude sugar reduction seems to be a bit"Clumsy". In order to reduce sugar without reducing sweetness, sugar reduction has played "black technology", whether it is the fruit flavor and fiber in beverages to make up for the lack of sweetness, or Nestle uses cocoa pulp to develop sugar-reducing chocolate. All to cater to the modern obsession with sweetness.
But in the long run, direct sugar reduction is more beneficial."Taste cultivation". Looking back, with the rapid changes in the global food and diet system, the sweetness advocated by modern people may gradually decrease or even disappear in the future.