Scalable sugar reduction systems for functional food applications

Overview

NIZO Food Research presents a comprehensive sugar reduction system tailored for functional food applications. This innovative approach combines sweetener systems, functionality rebuilding, and process optimization to create ingredient systems that effectively replicate the sweetness, bulk, and texture of sugar. The solution is designed for specific applications such as beverages, dairy products, and baked goods, ensuring quality and stability under real processing conditions. By leveraging pilot plant capabilities, NIZO ensures that these formulations are not only technically feasible but also scalable, with consumer acceptance validated through sensory evaluation.

Technical specifications

The sugar reduction system employs combinations of low-calorie sweeteners, fibers, and structuring components to mimic the multiple functionalities of sugar. Key features include:

• Ingredient Systems: Utilizes a mix of naturally derived sweeteners, fibers, and structuring ingredients.
• Process Optimization: Involves meticulous process adjustments such as mixing, heating, and homogenization to maintain product quality.
• Application Specificity: Tailored solutions for various food systems like beverages, dairy, and baked goods.

The solution benefits from NIZO's expertise in protein, carbohydrate, and process integration, ensuring that reduced-sugar products maintain desirable sensory properties and market readiness.

Technology readiness level

This technology is currently at Technology Readiness Level 6, indicating that it has been tested in relevant environments with pilot-scale validation in the range of 100–10,000 L/h. The development process includes multiple phases, from system mapping and feasibility to formulation development and application validation, culminating in pilot-scale validation within a 5–7 month timeline.