Food reformulation of baked products as a strategy to reduce added sugar intake

Abstract

Aims: 1. review the current status of added sugar intake and potential strategies to reduce intakes; 2. review the literature on food reformulation to reduce added sugar content of baked products such as cakes and biscuits, and 3. conduct an experimental study to explore the feasibility of a potential alternative sweetener, D-tagatose, in baked products. Narrative reviews were undertaken to assess the first and second aims. The third aim was achieved by assessing the physicochemical properties of muffins when replacing sucrose with D-tagatose The review on food reformulation addressed the multiple roles of sugar (mainly as sucrose) in baked products including sweetness, bulking, colour and aroma, and that suitable substitutes must be able to address these functions. Various combinations of non-nutritive sweeteners (sucralose, Acesulfame-K, Stevia and monk fruit extract), polyols (maltitol, sorbitol and lactitol) and bulking agents (maltodextrins and polydextrose) have been demonstrated to deliver the functionalities of sucrose and can be used as partial or complete replacement in baked products. The experimental study replacing sucrose with D-tagatose in muffins, found that substitution of 25% of sucrose with D-tagatose had minimal impact on the physicochemical properties tested. Higher levels of sucrose substitution resulted in an inferior product. The reformulation of baked goods is a promising avenue to reduce sugar intake in the population. Although several sugar alternatives have been trailed with some success, more research is needed to explore the synergistic effects of different sweeteners and bulking agents in baked products using standardised and comprehensive assessment methods.