To target the loss of taste in foods and beverages where the sugar content is reduced, Ohly has announced what it describes as a clean tasting, natural solution: SAV-R-SWEET to mask the off-taste of stevia.
To target the loss of taste in foods and beverages where the sugar content is reduced, Ohly has announced what it describes as a clean tasting, natural solution: SAV-R-SWEET. This, the company claims, effectively masks the off-taste of stevia.As the trend towards health and wellness continues to evolve, more and more consumers are demanding low sugar foods and beverages, Ohly notes, pointing out that the World Health Organisation (WHO) recommends that adults and children reduce their intake of naturally occurring or added monosaccharides and disaccharides (free sugar) to less than 10% of their total energy intake. The use of SAV-R-SWEET, in combination with a high intensity sweetener like stevia, allows a greater reduction of the sugar content, according to Ohly. In different applications including beverages, sauces, fruit preparations and yoghurt drinks, a relative sugar reduction of 50% was achieved, the company says, and an absolute sucrose reduction of up to 8% (w/w) without compromising on taste.“We tackled the flavour challenges of stevia sweeteners head on with a partner product that will effectively mask bitterness and boost fruitiness,” said Rainer Huettermann, Global Sales Director. “It means introducing SAV-R-SWEET facilitates higher levels of sugar reduction and actually improves flavour.”SAV-R-SWEET benefits are said to include: blocks metallic, bitter and off flavours; natural and clean label; neutral taste, not yeasty; enhances fruit flavours - ideal for fruit drinks; labelling in the EU and US as natural flavouring; stable under process conditions; and low cost-in-use.Under panellist testing, Ohly says that results showed a significant improvement in taste experience with different fruit drinks prepared with SAV-R-SWEET against the stevia only control drink. SAV-R-SWEET has, claims the company, the potential to dramatically improve the flavour experience of fruit-containing products and to reduce their sugar content.