FDF gears up for sugar-free movement
8 Aug 2016
The Food and Drink Federation (FDF) has launched a new guide to assist food manufacturers seeking to trim the amount of sugar used in product recipes.
The newly published guidelines come as consumers seek to reduce the quantity of sugar in their diets, which is increasingly being reflected in the products they buy.
Sugars are an essential ingredient in many foods and drinks, typically providing multiple functions in a recipe, bringing colour and sweetness, bulk and texture, and improving shelf life by inhibiting growth of bacteria, said the FDF.
This presents both challenges and opportunities. Recipe changes need to pass the consumer acceptance test to be successful, lasting and beneficial to consumer health
FDF director general Ian Wright
This means each of the different functions of sugar must be considered when reformulating a recipe.
The FDF said additional challenges and opportunities also greeted those seeking to replace sugars in the soft drinks, dairy and baked goods recipes.
Its new guidelines were developed for small and medium-sized companies seeking additional expertise on how to overcome some of these challenges.
It also aims to explain the regulatory framework covering the reduction of sugars, the key considerations when reducing sugars or using sugar replacers, and examines ingredient and labelling requirements.
“Sugars reduction is a major focus as consumers look increasingly closely at the sugars in their diets, said FDF director general Ian Wright.
“This presents both challenges and opportunities. Recipe changes need to pass the consumer acceptance test to be successful, lasting and beneficial to consumer health.”
The guide was developed by Leatherhead Food Research (LFR) on behalf of the FDF.
