Hitting The Sweet Spot with Better-For-You Confectionery
Jul 12, 2022

Added sugars are a contentious and frequently discussed issue7. The pandemic has made consumers more concerned about their health than ever before, which has led to some consumers reducing their sugar intake as a long-term approach2. Additionally, the World Health Organization (WHO) recommends people slash their added sugar intake to less than 10% of total energy intake as excessive consumption of sugars are typically leads to an increased risk of type 2 diabetes and a variety of chronic diseases7,9.

The sugar reduction trend is growing remarkably for the confectionery sector as many consumers feel they have gained weight over the last couple of years owing to increased levels of comfort eating and reduced levels of physical activity2. By 2031, the global market for sugar-free confectionery is expected to grow steadily at a CAGR of 5.4% with market value worth US$ 3.5 billion6.

Sugar Free and Just as Sweet

While sugar reduction is a growing trend, it appears that consumers are still not willing to compromise on taste or indulgence. Isomalt is a naturally sourced sugar replacer made from sugar beet. It has a similar sweetness profile as sucrose with the sweetening power of 45-65% but contributes only half the calories of sucrose, which is 2kcal/g1,8. When isomalt is combined with other intense sweetener, synergistic effects will occur of which various sweetness profile can be achieved. Another additional advantage is that isomalt tends to mask the bitter aftertaste of some intense sweeteners3. Isomalt is also tooth friendly, as it does not promote dental caries. Oral bacteria cannot ferment isomalt into decay-causing acids whereby it has a more stable α-1,6 glycosidic bond molecular structure4,5.

Low GI – Diabetic-Friendly

Isomalt has a very low glycemic response with a glycemic index (GI) of 28. As a low digestible carbohydrate, it is partially digested in the intestine thus it barely impacts insulin or blood glucose levels after consumption1,8. Hence, this is especially relevant in managing diabetes and is ideal for those who are watching their sugar intake1.

In overall,

Isomalt provide us a healthier choice of sugar alternatives especially for individuals with diabetes and people who are health-conscious in general. Consumers can now enjoy their favourite candies, guilt-free, whenever they want and it tastes just as good as regular candy! At DPO International, we are honoured to be in partnership with Beneo Palatinit to bring you a wide range of ingredients choices that will improve the quality of your confectionery products.

References

1Calorie Control Council (2009). Isomalt.

2FMCG Gurus (2022). FMCG Gurus: Sugar & Sweeteners: Attitudes and Awareness in 2022.

3Grembecka, M. (2015). Sugar Alcohols—Their Role in the Modern World of Sweeteners: A Review. European Food Research and Technology, 241(1), 1-14. https://doi.org/10.1007/s00217-015-2437-7

4Kini, R., Rathnanand, M., Kamath, D. (2011). Investigating the Suitability of Isomalt and Liquid Glucose as Sugar Substitute in the Formulation of Salbutamol Sulfate Hard Candy Lozenges. Journal of Chemical and Pharmaceutical Research, 3(4), 69-75.

5Nutrition Insight (2018). Oral health: Natural products rising and good-for-your teeth sweets.

6Persistence Market Research (2021). Market Study on Sugar-Free Confectionery: Global Market to Remain Dominated by North America and Europe. Industry Report.

7Rippe, J. and Angelopoulos, T. (2016). Relationship between Added Sugars Consumption and Chronic Disease Risk Factors: Current Understanding. Nutrients, 8(11), 697. https://doi.org/10.3390/nu8110697

8Tiefenbacher, K. (2017). Technology of Main Ingredients—Sweeteners and Lipids. Wafer and Waffle, 123-225. https://doi.org/10.1016/b978-0-12-809438-9.00003-x

9WHO International (2015). WHO Guideline: Sugar Consumption Recommendation.