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Sugar reduction without compromising sensory perception. An impossible dream?
Scott C Hutchings1, Julia Y Q Low2, Russell S J Keast3
1a Faculty of Veterinary and Agricultural Sciences, The University of Melbourne , Parkville , Victoria , Australia.
Critical Reviews in Food Science and Nutrition
|March 22, 2018
Summary
Reducing sugar in foods is challenging. While substitutes, aroma, and food structure offer solutions, a holistic approach is best, though significant sugar reduction without sensory compromise remains difficult.
Area of Science:
- Food Science
- Sensory Science
- Public Health Nutrition
Background:
- Growing public health concerns regarding added sugars in processed foods necessitate significant sugar reduction strategies.
- The food industry faces technical challenges in reducing sugar content while maintaining consumer acceptability and sensory properties.
- Understanding sweet taste perception is crucial for developing effective sugar reduction techniques.
Purpose of the Study:
- To review current techniques for sugar reduction in food products.
- To evaluate the effectiveness and limitations of various sugar reduction strategies, including sugar substitutes, sensory integration, and food structure modification.
- To discuss the challenges associated with implementing gradual sugar reduction and maintaining product acceptability.
Main Methods:
- Review of scientific literature on sweet taste perception and sensory evaluation methods.
- Analysis of different sugar reduction techniques: sugar substitutes (non-nutritive sweeteners, sugar alcohols, fibres), multisensory integration (aroma), and food structure innovation.
- Discussion of challenges related to palatability, sensory profiles, and large-scale implementation.
Main Results:
- Sugar substitutes offer substantial sugar and energy reduction but can introduce off-tastes and altered sweetness profiles.
- Multisensory integration, particularly aroma, can aid sugar reduction, but the impact on overall sugar reduction is limited.
- Food structure modification presents novel reduction pathways without altering composition but faces implementation hurdles.
- Gradual sugar reduction strategies may negatively impact consumer acceptance and sales.
Conclusions:
- A holistic approach integrating multiple sugar reduction techniques is recommended for optimal progress.
- Achieving substantial sugar reduction in processed foods without compromising sensory qualities may be an unachievable goal.
- Further innovation is needed to overcome the limitations of current sugar reduction methods.
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