Bayn researching e-sensory technology to optimize sugar reduction

12 Apr 2018

As part of the development of Bayn Europe AB’s cloud-based platform and e-sensory tool for sugar reduction, the sugar reduction specialist is performing research into using e-sensory technology to optimize sugar reduced recipes.

Bayn researching e-sensory technology to optimize sugar reduction

As part of the development of Bayn Europe AB’s cloud-based platform and e-sensory tool for sugar reduction, awarded the Seal of Excellence by the EU Commission for the EU Horizon 2020 and funded by Vinnova, the sugar reduction specialist is performing research into using e-sensory technology to optimize sugar reduced recipes. Mathias Lundgren, PhD. Physical Chemistry, has worked with gingerbread cookies, mapping the aroma profile of different recipes to find ways to better mimic the original gingerbread cookie when reducing sugar in the recipe.

Traditionally, human sensory panels have been used to map the taste profile of food products, but in recent years new technologies have also made it possible to measure sensory properties and translate the results into the language of human sensory. In electronic sensory (e-sensory) of food and beverages, measurements are selected which give a direct relation to the human sensory attributes. To each sample tags such as experience, feelings and memories can also be attached. In the study, aroma profile analyses have been used to compare a sugar reduced gingerbread cookie with the original full sugar recipe.

“To replace sugar is not an easy task for the food industry as sugar is not only added to sweeten, but also plays an important role for texture, taste and colour. The use of e-sensory has been shown to be a valuable tool when developing new recipes of food products to match the aroma profiles to the target recipe. Looking at the results from the study I believe that using modern technology, such as e-sensory, can be an excellent and effective tool to reach healthier sugar reduced products,” said Mathias Lundgren, PhD. Physical chemistry, Bayn Europe AB.

For the study, two recipes of gingerbread were prepared. The sugar reduced gingerbreads were made by replacing the sugar with Eureba Bakery Blend. To compare the sensory data measured from the two recipes, an e-sensory aroma database with data from ten different gingerbread cookie manufacturers in the Swedish market was used. It was found that different aroma profiles were found in the two recipes. Based on the e-sensory analysis, Lundgren learnt that adding more cinnamon or orange peel to the sugar reduced recipe would make the sensory more like the original recipe.

“E-sensory technology is one of the components that will be used on the cloud platform that Bayn Europe is currently building. Looking at the results from the gingerbread study, we can see that e-sensory can successfully be used to help optimize sugar reduced recipes to be more like full sugar recipes. We are certain that this technology development can shorten the development time and eliminate the risk of uncertainty for food and beverage producers looking to reduce sugar. We will now continue to conduct research using e-sensory on other types of recipes,” said Patrik Edström, CEO, Bayn.

Find out more about sweeteners

Related news

Emulsifiers: The micro-ingredient that delivers major value

Emulsifiers: The micro-ingredient that delivers major value

21 Sep 2018

For commercial bakers to create countless numbers of delicious, quality baked goods with the dependable consistency their customers count on, it takes more than the standard flour, sugar and eggs they use when baking for the family at home. Specialty i...

Read more 
Artisanal trend fuels ingredient innovation

Artisanal trend fuels ingredient innovation

13 Sep 2018

Craft and artisanal food and drink launches have seen a global CAGR of 28% over the past five years, according to Innova Market Insights, and suppliers are responding with investment in authentic, clean label ingredients.

Read more 
Givaudan inches closer to Naturex acquisition

Givaudan inches closer to Naturex acquisition

10 Sep 2018

Givaudan now holds 9,436,645 of Naturex shares, representing 98.06% of the capital, based on the total number of shares as of 5 September 2018.

Read more 
PepsiCo launches Nutrition Greenhouse accelerator program

PepsiCo launches Nutrition Greenhouse accelerator program

10 Sep 2018

PepsiCo has announced the launch of its Nutrition Greenhouse accelerator program in North America, an innovation initiative designed to discover and support emerging brands in the food and beverage sector.

Read more 
DSM report reveals consumer perception of acrylamide

DSM report reveals consumer perception of acrylamide

7 Sep 2018

DSM has published a new report in its Global Insights Series which indicates that consumers are still largely unaware of acrylamide - but those who do know something about acrylamide, know enough to be concerned.

Read more 
Consumer concern over sugar hits new high

Consumer concern over sugar hits new high

6 Sep 2018

Sugar has replaced price as the top concern for UK consumers when buying food, according to a survey from the nation’s Food Standards Agency. Concern about sugar content is similarly high across Europe, so how should food and beverage companies respond...

Read more 
Could climate change make chocolate extinct?

Could climate change make chocolate extinct?

4 Sep 2018

Climate change poses a major threat to cocoa and chocolate production, with some researchers suggesting that cocoa could become extinct in some major producing regions within 30 years.

Read more 
DuPont creates clean label hub

DuPont creates "clean label hub"

4 Sep 2018

DuPont Nutrition & Health has announced it is expanding its R&D team by creating a “clean label hub” at the Brabrand facility, Intending to boost its project pipeline in healthy nutrition and clean label texturant offerings.

Read more 
Mintel: flavour innovation sees popcorn sales rise 32%

Mintel: flavour innovation sees popcorn sales rise 32%

3 Sep 2018

While popcorn has traditionally benefited from a health halo, new research from Mintel reveals that Americans are now embracing flavour innovation, from indulgent to savoury.

Read more 
Univar to distribute Kerry taste portfolio

Univar to distribute Kerry taste portfolio

31 Aug 2018

Chemical and ingredient distributor Univar has reached an agreement with Kerry Ingredients & Flavours to distribute its taste portfolio in the UK, Ireland, Spain and Portugal.

Read more