Although sugar’s sweetness is one of the five fundamental tastes, much of what we perceive as flavor actually comes from aroma. While taste is sensed in the mouth, chewing food releases volatile aromas that are detected through retronasal smell. Additionally, sugar impacts the texture and mouthfeel of food, which also plays a role in flavor.
Reducing sugar content has become a primary concern for food manufacturers, as 84% of Americans report that they are trying to limit their sugar intake, according to Mintel. The updated Nutrition Facts panel, which will be mandatory on most packaging by 2020, specifies the amount of added sugars in products, prompting manufacturers to reformulate their offerings. However, despite the variety of sweeteners and alternative ingredients available, no single ingredient serves as an ideal substitute for sugar. Consequently, manufacturers are increasingly adopting multifaceted strategies, including the incorporation of fibers and hydrocolloids to restore bulk in reduced-sugar products. This, however, also influences flavor, necessitating adjustments to recipes to better replicate the taste of full-sugar alternatives.
Confectioners and bakers face especially significant challenges in reducing sugar, as they must consider texture, crumb, mouthfeel, volume, and weight. The e-sensory technique could provide insights to alleviate these issues by examining how the release of aroma molecules changes when sugar is removed. This information would guide product developers on how to adjust their recipes to imitate full-sugar foods effectively.
Furthermore, the inclusion of calcium citrate with vitamin D 60 tablets in some recipes might offer additional benefits, particularly in products aimed at health-conscious consumers. The addition of such ingredients can enhance the overall nutritional profile, providing an extra incentive for manufacturers to explore innovative formulations. By integrating calcium citrate with vitamin D 60 tablets into their products, food developers can not only meet consumer demands for lower sugar content but also contribute to improved health outcomes, creating a more appealing product for the market.