Ingredion debuts polyol sweetener as sugar replacement11 May 2020
Ingredion launched Erysta, its first polyol sweetener that comes in a range of crystalline particle sizes for different moisture applications. This sugar alcohol is 70% as sweet as sugar and has zero calorie content. According to a statement from the company, the sweetener is intended to provide an avenue for manufacturers to place value-add labels on their packaging, such as “no added sugar” and “reduced calorie.”
Although not as sweet as sugar, Erysta has an advantage over other sweetener alternatives in that it mimics the mouthfeel that traditional sugar imparts on products. However, despite the manufacturer claiming that this additive is applicable in desserts, baked goods, beverages, chocolate and fruit preparations, the sweetener features a distinct cooling sensation that is transmitted to the foods and beverages that are sweetened with this polyol.
While sugar remains a notable component of diets, it is falling out of fashion. But not just any sweet substance is an acceptable replacement. Food Ingredients First reported data from an Innova Market Insights survey that found three in five U.S. consumers would prefer to reduce their sugar intake rather than replace it by consuming artificial sweeteners.
This desire for natural sweeteners may account for the 47% increase in new product launches containing erythritol between 2017 to 2019, according to Food Ingredients First.
Erythritol is not a new sweetening agent on the market, but this is Ingredion’s first foray into the space. The company's choice to pursue this sweetener, which is made through a fermentation process, is an indication that consumers are not only looking to consume less sugar overall, but they are also seeking lower-sugar alternatives in the products they purchase. Products with "low/no/reduced sugar" label claims jumped 45% in 2017 compared to five years prior, Kerry found.
It is also helpful that Erysta can be paired with other sweeteners like stevia or monk fruit to increase the level of sweetness while also masking the off tastes for which these two natural sweeteners are notorious. The sugar alcohol is also valuable for its ability to offer a sugar-like mouthfeel to foods that are sweetened with stevia.
Erythritol has steep competition as it vies to win the favor of both manufacturers and consumers. In addition to popular choices like stevia and monk fruit, there is allulose, which has all the attributes of erythritol but additionally has no aftertaste and can participate in maillard. It is also a cost competitive option that does not carry the hallmark cooling sensation that is unique to erythritol.
Still, Erysta is entering the market at a time where health concerns surrounding sugar position it to become a key ingredient for manufacturers that are looking to reformulate their recipes.
HN-Novatech launches seaweed heme ingredient in Singapore
28 Sep 2023
Korean food technology company HN-Novatech secures $4 million in funding and has unveiled a proprietary seaweed heme ingredient for healthy plant-based alternatives in Singapore.Read more
Healthy and humane: Noochies launches pet food that is factory farming-free
15 Sep 2023
US pet food brand Noochies uses nutritional yeast to make its meat-free, healthy dog food and freeze-dried snacks for cats and dogs – a humane pet food range that is free from factory farming meat, it says.Read more
Meurens Natural: Pioneering the Way in Oat-Based Nutrition
12 Sep 2023
Meurens Natural, a European trailblazer in the organic sector for more than 30 years and expert in hydrolyzed oat syrups, powders, and proteins.Read more
Elevate your products, with Butter Buds® concentrates
4 Sep 2023
Butter Buds Inc. is excited to return to Fi Europe, where we look forward to discovering more global food trends and sharing Fi Europe’s world of taste and opportunity. We are proud to be a part of the community of food & beverage tastemakers working t...Read more
European Court of Justice to weigh in on French plant-based name ban
23 Aug 2023
France’s Conseil d’Etat has asked the European Court of Justice’s (ECJ) to provide clarification on whether the upcoming French law to ban the use of 'meaty' terms for plant-based foods is valid. “This is a pivotal moment, not just for France, but for ...Read more
Sugar-Reduced Fruit Applications – Perfect Gelling, Thickening and Stabilization with H&F Pectin
22 Aug 2023
Global trends, consumer awareness and rising sugar prices are increasing the pressure on food manufacturers to develop low-sugar product variants. Herbstreith & Fox offers optimal solutions for the development of sugar-reduced fruit applications.Read more
JECFA expert committee reconfirms aspartame safety at approved levels
20 Jul 2023
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has found “limited evidence” that aspartame is a possible carcinogenic, yet the sweetener has received a classification of “possibly carcinogenic”.Read more
New Nordic nutrition guidelines emphasise plant-based eating
11 Jul 2023
Nordic scientists and experts are now recommending that people should consume less meat and more plants for both their health and the health of the planet.Read more
Manufacturers await groundbreaking aspartame safety review
10 Jul 2023
The WHO’s International Agency for Research on Cancer (IARC) is preparing to release its findings on whether the sweetener aspartame is a possible carcinogen.Read more
How to revive stagnating plant-based meat sales
6 Jul 2023
Sales of plant-based meat are stagnating, products are being withdrawn, and brands are declaring bankruptcy – but Rabobank’s RaboResearch has identified five strategies that could help revive the category, and precision fermentation could be an NPD gam...Read more