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Responding to the challenges of sugar reduction

Chee-Wai FONG (PhD, BSc Pharm)

RD&A Director - Nutrition

Outline

• Sugar reduction from the general wellness and health perspective

• Global pressure for sugar taxes and the issues implementing it

• The science behind sugar perception• Novel technologies to meet the challenge• The trend towards functional food in the consumer food

market

Reducing Sugar:

Why?

Key Finding of WHO Report on Diabetes

4.7%

1980

8.5%2014Adults with

diabetes

Prevalence of diabetes has been

increasing in the past 3 decades, especially

in low and middle-income countries

Risk factors such as

overweight or obesity are also

increasing

mintel.com

$500 bn…and will reach $745 bn by 2030

The Global Cost of Diabetes in 2010 was approximately

The Global Cost

1 billion

Overweight adults

Overweight and obesity kills

65% more of the world’s

population than malnutrition

200 million

children are either overweight

or obese

475 million

Obese adults

Rapid Worldwide Increase in Diabetes Prevalence Forecasted

6

Worldwide Prevalence of Diabetes Mellitus by Region: 2012 & 2030 (Millions)

132.20

70.30

54.90

38.50

34.30

26.40

14.90

120.90

64.20

51.20

59.70

39.90

28.00

Western Pacific(incl. China)

South &Central America

Africa

Middle East &North Africa

North America &Caribbean

Europe

South East Asia

20302012

Increase %

42.1

72.0

16.9

33.0

74.1

51.1

87.9

* Statistics represent Age Group: 20-79 yearsSources: Diabetes Atlas. International Diabetes Federation

Diabetes Trend in South East Asia

Diabetes Situation in Indonesia

Worrying trend of younger population with diabetes in Indonesia

Low fat foods stuffed with ‘harmful’ levels of sugar

Coke Classic

9 teaspoons

Marks and Spencer

Blueberry Yogurt

6.5teaspoons

Yeo Valley 0% Fat Yogurt

4.7teaspoons

Waitrose Low-fat Yogurt

4.3teaspoons

Muller Light Cherry Yogurt

2.8 teaspoons

Weight Watchers

Fromage Frais

1.2 teaspoons

The Perfect Storm

Global Health Epidemics

Poor Dietary Intakes

Consumer Activism

Nutrition Regulations

Public Health Crisis

Dietary Guidelines Recommendations

Nutrition Policy -Taxation

Added Sugars = Added Risk ???

In The Media…

Reducing Sugar:

How?

Are High Intensity Sweeteners the Solution?

High Intensity Sweeteners

Coke’s Nutritional Evolution

54g 0g 0g 34g

1900 1983 2006 2014

No sugar No calories Natural Stevia leaf

Indonesian Beverage With Reduced Sugar

Teh Pucuk HarumMayora Nutrition

18 g 12 g

Nu Green TeaABC President

20 g 13 g

Coca ColaThe Coca Cola

Company

27 g 0 g

Perception of Sour & Salt – Ion Channel

• Sour

Protons block the potassium channel thus reducing the resting potential which triggers a signal to the brain

• Salt

Sodium ions directly enter the cell leading to depolarization of the cell therefore signaling the brain

Perception of Bitter, Umami & Sweet (G-Protein Coupled Receptors)

Odorant; “Tastant”

Ca+

Na+

Cl -

Cl -

Ca+Na+

Odorant/Tastant binds to receptor activating the G protein and triggering intracellular chain reaction:

- Activation of adenyl cyclase- Formation of cyclic AMP- Blocking of proton channels- Depolarization of cell- Signal to brain

Bitter

T2Rs (about 24 different genes) egquinine

Umami

T1R1 and T1R3 eg glutamic acid

Sweet

T1R2 and T1R3 eg sucrose

Perception of Taste

Sour

Salt

Sweet

Bitter

Umami(Delicious)

Fat

Kokumi(Mouthfulness)

Aromagram of Beer

Basic Taste Perception: Balance between sweet and bitter

Source: Belitz & Grosch

texture

aroma

brain

taste nose

tongue

aci

ds

alc

ohol

s

este

rs/l

act

ones

keto

nes

py

razi

ne

s

sulf

ur c

om

po

un

ds

ph

enol

s

ethanol water gas

fat starch protein

sour sweet salt bitter

astringent hot cold umami

Important Volatiles: alcohols, esters/lactones, ketones, pyrazines, sulfur compounds

HearingVisionSocial

EnvironmentalEthnic Background

Functional Properties of Sugar

SweetenersTexture

MoistureMouthfeel

VolumeColor

Food Preservation

Flavored Milk

70%distributed to

cafeterias is flavored milk

35%

Overall milk consumption

when not offered for lunch

Decreased milk consumption results in

reduced intakes of:• Protein• Calcium• Vitamin D

Flavored Milk

Studies show that children who drink

flavored milk meet more of their nutrient needs, do not consume more added sugar or fat and are not heavier than non-milk

drinkers.

Flavored milk drinkers drink

fewer sodas and fruit drinks.

Specific USDA Guidelines

Only fat-free milk (flavored or

unflavored) and low-fat fluid milk

(unflavored) will be allowed in school meal programs.

<120calories

per 240mL serving

<22gtotal sugar

per 240mL serving

Let’s do the Math

Skim Milk

11.98gper 240mL serving

22g - 11.98g= 10.02g

Only 4% added sugar is allowed

Chocolate and strawberry milks in the market contain 6-8% added sugar

Overview of Kerry’s solution - TasteSense®

Modulators

• Flavors that are based from FEMA GRA and effa approved flavoring ingredients

• Interact with taste receptors on tongue

• Manipulate overall taste perception, taste impression and flavor profile

• Fairly neutral in taste

Specifically targeted for:

• Improving overall sweetness and intensity

• Improving mouthfeel• Masking bitterness and off

notes

Sensorial capabilities

• Warming• Cooling• Numbing or tingling• Hydrating

Meeting the Guidelines AND Providing Kid-Approved Taste

Full Sugar Control Reduced SugarReduced Sugar +

TasteSense® and texture system

Meeting the Guidelines AND Providing Kid-Approved Taste

Sensory Evaluation

• Full-sugar chocolate milk was significantly preferred and rated more acceptable than reduced-sugar chocolate milk (92% v. 8%, p = 0.000 VHS).

• Reduced-sugar chocolate milk with Kerry TasteSense® and texture system was significantly preferred and rated more acceptable than reduced-sugar chocolate milk (79% v. 21%, p = 0.000 VHS).

8%

79%

22%

92%

21%

78%

0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

100%

New Reg vs. Current Reg Kerry vs New Reg Kerry vs. Current Reg

Sensory Evaluation

Proposed TasteSense® + texture

Overall liking 4.05b 5.84a

Appearance 5.96b 6.43a

Color 3.21a 3.12a

Flavor Liking 3.88b 5.57a

Flavor Strength 2.23b 2.98a

Sweetness Level 2.15b 3.02a

Texture Liking 5.12b 6.09a

Thickness 2.51b 2.77a

Proposed, reduced-sugar regulations v. Kerry’s reduced-sugar formulation with TasteSense®and texture system

80% of all surveyed preferred the formulation

containing Kerry’s TasteSense® and texture system

Meeting the Guidelines AND Providing Kid-Approved Taste

Kerry’s proprietary flavour modulation technology (TasteSense®) and customized texture systems deliver both healthfulness and great taste

√ Taste√ Clean Label√ Reduced Sugar Claim√ Price competitive

Reducing Sugar:

Future Directions

Possible health concerns with sugar alcohols

As with artificial sweeteners, the FDA

regulates sugar alcohols as food additives. Sugar

alcohols used in U.S. manufactured food

generally have GRAS status.

When consuming more than 50 grams of sugar

alcohols and sometimes, even as little as 10 grams, can have a

laxative effect.

Bloating

Intestinal Gas

Diarrhea

Eat to live or

live to eat?

“With pressure from regulators across the Asian Region, in the form of proposed sugar taxes,

industry must respond with

growing the healthier beverage category, as

well as developing and applying innovations to reduce sugar in drinks.”

Market Info On Reduced Sugar Beverages In Indonesia

5.6% of total new beverage

launches in

2016 are

labeled

Low/No/Reduced Sugar

Source : Mintel GNPD 2016

It increased

by 7%compare to

2015

Juice drink,

hot & other

beverages

and RTDs

are top 4

category most launched

How can the F&B Industry deliver products with reduced sugar successfully?

• A single ingredient cannot fully replace sugar

• Limitations on reducing sugar stealthily (< 15%)

• Need to reformulate / re-innovate the entire product

• Need a tool box of various modulating ingredients: flavourings, texturants, emulsifiers, gums, high-intensity sweeteners, enzymes etc

• Important to mask acidity, off-notes & bitterness from high intensity sweeteners, vitamins, proteins & other functional ingredients

• Focus on overall consumer liking rather than just sweetness

• Develop more functional food & beverages

Kerryhealthandnutritioninstitute.com