Digital Sugar reduction tool for bakery product reformulation

Growth opportunities

Naturalness, clean label, sugar and fiber content, nutritional profile, energy intake and sustainability are trendy topics that provide bakery manufacturers and ingredient suppliers opportunities for growth. In this context, many product developers are trying to reduce the sugar content in their current product portfolio. However, a substantial reduction in sugar comes with a number of technical, regulatory and societal challenges since it adversely affects the product characteristics. Additionally, reformulation must meet food labelling requirements and consumers’ expectations for natural, clean label ingredients while potentially improving the nutritional profile of the end product.

Digital reformulation

Wageningen experts have performed a great deal of research over recent years regarding the behavior of sugar in food and the functionality of ingredients such as starches, proteins and fibers. The knowledge developed on the influence of sugar on texture, rheology, water activity and sweetness has been implemented in a digital reformulation tool using the combination of ingredients data and algorithms. The tool supports end-product-manufacturers to efficiently identify optimal sugar replacers and supports ingredient suppliers in the development and application of new sugar alternatives. Specific formulations and requirements (nutritional and labelling aspects) are taken into account.

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White paper: 'WUR sugar reduction strategy'

Reduce the sugar content of your products using the approach developed by Wageningen experts. Download the whitepaper for:

• Insight into the challenges involved in reducing sugar in foods;
• Explanation of the 'WUR sugar reduction strategy', including a step-by-step plan and practical cases;
• Frequently asked questions about sugar reduction.