Why Choose Food Research Lab's FRL as Your Food Product Development (FPD) Consultant and Partner?

There are several options in almost every product area in today’s market, and the difficulty is in coming up with unique items that stand out and connect with customers. Food Research Lab's Food Research Lab (FRL) takes a holistic approach to creating food and beverage products. We define, demographically target, and build effective goods through a sequential process for category selection and comprehension. The client can visit the lab to learn the process. We offer unlimited rounds of revisions to ensure customer satisfaction. The final product prototype, along with the documentation process, including the video (through email), will be shipped to the client, and in case the client is not satisfied with the video, a food technology consultant will visit the place for the product demo at the client’s costs.

What are the different forms that you deliver the Food Product Formulations?

The food industry is witnessing a new form of consumption. Keeping that in mind, we can formulate the products in the form of ready-to-eat, ready-to-drink, ready-to-mix, ready-to-serve, and ready-to-cook food products. We use ingredients that offer an added value to the development and improve its indulgence and sustainability in terms of its functional ingredients, plant-based food dyes, and natural preservatives with a clean label.

What are the sectors Food Research Lab cover?

We cover a wide range of sectors such as soups, sauces and dips, chips, tortillas, dry beverage powder, plant-based products, masalas, puddings, instant mixes and many more.

How is sensory testing been carried out?

Our sensory examination leads to the precise formulation and recipe recommendations. We develop data-driven design models based on sensory research and customer insights. The fact-based design methodology used by Food Research Lab reduces risk and gives our clients market confidence while cutting development time in half. With our dedicated sensory lab facility, our team takes satisfaction in creating and optimizing successful products in the marketplace, generating a favourable return on investment, and developing brand advocates.

Different Sugar Replacers available in the market|Food Research Lab(FRL)

11 May

What are recent different sugar replacers available in the market?

by Food Research Lab

in Ingredients Development, New product development

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Introduction

Sweet is a taste which many enjoy and is associated with celebrations and rewards. The sweet taste in the confectionaries, chocolates and desserts is, by and large, contributed by sugar. However, consuming excessive sugar has adverse outcomes. Evidence from clinical studies suggests that sugar is a causative agent for chronic conditions and diseases like type-2 diabetes, obesity, cognitive and attention deficit disorders and tooth decay/dental caries. In addition, those who consume excess sugar are at a higher risk for cancer. Therefore, the WHO recommends limiting sugar to 10% of the total caloric intake [1].

The Food and beverage industries are boggled with formulating food with lesser sugar that would give the same sensory characteristics as sugar. They are also aware of the changing consumer preferences for low-calorie products. Sugar replacers can solve the challenge of developing products with fewer calories. Sugar replacers can be natural or synthetic/artificial [2]. In addition, evidence from clinical studies have suggested that sugar replacers are safe when consumed in moderation.

Commonly available sugar replacers

There are several different sugar replacers available in the market today. Some of the commonly available ones in the market are:

Stevia: The leaves of the Stevia rebaudiana, a plant native to South American countries like Brazil, Argentina and Paraguay, yield a high-intensity sweetener called stevia and has become a popular sugar replacer. Stevia is up to 300 times sweeter than sugar, has no calories, and does not raise blood sugar levels, making it diabetic-friendly [3].
Erythritol: A sugar alcohol called erythritol occurs naturally in some fruits and fermented foods. It has a similar sweetness to sugar but with only 6% of the calories, making it a suitable low-calorie sweetener. It does not cause tooth decay and has a low glycaemic index. It finds its application as an ingredient in food and beverages and as a constituent in medicine [4].
Allulose: Allulose is a rare sugar that occurs naturally in some fruits. The texture and taste of allulose are similar to sugar but with only 1/10th of the calories. Allulose can be categorised as an alternative sugar, and studies have shown that it can reduce blood sugar levels and enhances lipid metabolism [2].
Monk Fruit: The juice of monk fruit, a plant native to China, is a sweetening agent. It is up to 200 times sweeter than sugar, has no calories, and does not raise blood sugar levels. It is rapidly gaining popularity, making it second only to stevia [5].
Tagatose: Tagatose is a low-calorie sugar substitute that is derived from lactose. The texture and taste are similar to sugar but with only 38% of the calories. It reduces the glycaemic load and does not cause tooth decay.
Inulin: Inulin is a dietary fibre that can be used as a sugar substitute. It has a slightly sweet taste and can be combined with other sweeteners. It finds its use as a sugar replacer in cocoa- and coffee-based beverages. It enhances the mouthfeel and promotes gut health [2].
Xylitol: Xylitol is a plant-derived sugar alcohol. Its sweetness is similar to sugar but has a low glycaemic index. It provides only 2/3rds of the calories, making it suitable for diabetics and in postoperative conditions when the glucose cannot be adequately utilised. Additionally, it does not cause tooth decay. It finds its application in developing food, confectionery, bakery, and pharmaceutical products [6].

Conclusion

Sugar replacers are in great demand nowadays since they contribute to sweetness and have fewer calories, making them a popular choice for weight watchers, health-conscious individuals and individuals with diabetes who do not want to miss out on sweets. There are many types of sugar replacers available in the market. They may differ in their properties and may not be suitable for everyone. Hence seeking the advice of a healthcare professional is recommended.

How the Food Research Lab can help

The Food Research Lab specialises in developing ingredients of the highest quality and following regulatory and safety guidelines. In addition, the team of experts takes all the precautionary measures to ensure that the product developed is free from contaminants and is formulated after cost analysis so that it is developed at a reasonable cost.