More than just sweetening food and beverages, sugar plays a critical role in body, balance and the “carrying” of flavour on the palate. So no wonder then that sugar reduction is in fact a flavour project.
Know what sugar is really adding to your product. It gives sweetness and texture in soft drinks, stabilises the acid content of sauces, helps browning and creates texture in the bakery. If you take it away, food and drinks might have more aggressive sour notes present or bitterness may be there instead of a rounder finish.
One approach is gradual reduction. Choosing small step-downs over time can insulate customer acceptance, more frequent with everyday products where people will tend to spot sudden changes.
Next, rebuild the flavour with layering. This can be in the form of natural flavours, and they can make things taste sweeter (vanilla/caramel/berry/ripe fruit notes) even when you’re using less sugar. For Natural Flavourings, contact Foodie Flavours
Acidity and aroma can also be employed strategically: a sharp citrus note might lift flavour, while spiced things like vanilla offer the illusion of rounder sweetness concentrations.
When it comes to sweeteners – think about flavour and aftertaste. Some of this bitterness or even persistent character can be alleviated by utilising these sweeteners within the right flavour system (and sometimes with a smidge of sugar), hence making its overall experience more “sugar-like”.
Don’t overlook texture. Removing sugar creates a watery, and/or flat mouthfeel in some products. You can restore body by using fibres, bulking agents or a recipe tweak depending on the category.
When sugar reduction is considered from the perspective of flavour, with a focus on balance and texture using all suitable taste solutions together, consumers do not miss out – instead they experience something which tastes just right.