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Sugar reduction is a hot topic for bakers looking to meet current market trends and satisfy health-conscious consumers’ demands. However, bakers know that sugar is a critical ingredient in many baked goods, including cakes, pastries, and cookies. It not only provides a sweet taste and influences flavor perception but also has several important functional properties, which are vital to bear in mind when reducing or replacing sugar.

In this episode of BAKED in Science, host Mark Floerke is joined by Dr. Julia DesRochers, Senior Principal Scientist at Tate & Lyle. Tate & Lyle is a world leader in ingredient solutions for healthier food and beverages, operating for over 165 years. They work with customers via their low and no-calorie sweeteners, gut-friendly fibers, and texturants to create smooth or crunchy, creamy or airy products, among other ingredient solutions.

Maintaining Sweetness Without The Sugar

During their conversion about sugar reduction, some topics covered include:

• Sugar replacement in baking
• Considerations for sugar reduction
• Re-balancing the functional properties of sugar in formulations
• Factoring in digestive tolerance numbers
• Combining sweeteners to maximize texture
• Adding soluble and insoluble fibers 
• Selecting starches for optimal thickening and gelatinization