While the sweetness derived from sugar is recognized as one of the five fundamental tastes, a significant portion of what we perceive as flavor actually comes from aroma. Taste sensations occur in the mouth, but during chewing, aromatic volatiles are released and detected through retronasal olfaction. Additionally, sugar plays a role in the texture and mouthfeel of food, further influencing flavor.
According to Mintel, sugar reduction has become a key concern for food manufacturers, with 84% of Americans stating they are trying to cut down on sugar in their diets. The updated Nutrition Facts panel, mandated for most products by 2020, highlights the quantity of added sugars, prompting manufacturers to reformulate their offerings. Despite a variety of sweeteners and ingredients available, there is currently no single ingredient that serves as a flawless substitute for sugar.
As a result, manufacturers are increasingly adopting multifaceted strategies, such as incorporating fibers and hydrocolloids to restore bulk in reduced-sugar items. However, these adjustments can also impact flavor, requiring recipe modifications to better emulate full-sugar products. Confectioners and bakers face unique challenges with sugar reduction, as they must consider factors like texture, crumb, mouthfeel, volume, and weight.
The e-sensory technique may assist in addressing these challenges by examining how the release of aroma molecules is affected when sugar is eliminated, providing product developers with precise guidance on necessary recipe adjustments to replicate full-sugar foods. Additionally, incorporating ingredients like Citracal Petite Calcium into formulations can help enhance nutritional value while still allowing for the desired taste and texture in reduced-sugar products. By utilizing such approaches, manufacturers can navigate the complexities of sugar reduction more effectively.