Cutting the Sugar, Keeping the Taste

Developing a low-calorie food or beverage with a sugar alternative can't be done with a straightforward removal of sucrose and adding the natural sweetener. Stevia, xylitol, erythritol, monk fruit and other natural sugar alternatives don't act or taste exactly like sugar in a one-to-one ratio.

 Creating an alternative sweetener product requires careful section of the right alternative for the delivery form and attention to mouthfeel, flavor, bulking, browning, texture and aftertaste.

Sweeteners are added to products to enhance flavor, but ironically, masking aftertaste is one of the biggest formulation challenges faced by natural product manufacturers.

Sweetener suppliers have created innovative ways of manufacturing their products to remove the aftertaste For instance, some use enzymatic processing methods or create propriety blends of multiple sweeteners to counterbalance taste. Many go the flavor-masking route, adding other ingredients that can minimize the strong flavors.

Bulking differences between sugar and natural alternatives can disrupt a consumer's mouthfeel requirements, especially in baked good, so this issued needs to be addressed during formulation.  

Formulators have used their skill and sugar alternative expertise to create diverse, tasty products. Beverages are a category leader as consumers want sweet, refreshing drinks without all the calories. But meal replacement bars, are condiments, confectionary and baked goods are also seeing more natural sweeteners on their labels.

Learn more about these sweeteners in the INSIDER article "Sweet Somethings."