Starch sugar-replacer has no taste impact

Sugar replacer Avanté is claimed to replicate the functionality of sugar in savoury food

A new starch can reduce sugar content in savoury foods by up to 30% without impacting on quality, texture or taste, its maker has claimed.

Avanté can replicate the functionality of sugar in savoury food, which is more challenging than replacing sugar with artificial sweeteners, Ulrick & Short said.

The challenges relating to savoury foods are focused less on lightness and caramelisation, as in bakery, and more on the consistency of sauces and fillings, the company added.

‘The healthy eater’s nemesis’

“During the last few years, targeting fat as the healthy eater’s nemesis unfortunately led to the increase of sugar content in many savoury foodstuffs – with the result that the majority of consumers think that they are selecting healthy alternatives, but in reality they are consuming far more sugar than recommended,” said Ulrick & Short director Adrian Short.

“Our sugar replacement range can provide a genuine, functionally credible alternative that also fulfils all requirements for taste, texture and flavour.”

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