Reducing and substituting for sucrose has been the heartache of food and beverage companies for the past few decades. There are many products trying to do what sugar does, but landing slightly left of ideal, at best. Sugar possesses unique properties in combination that are difficult to replicate with just one product. We have grouped sugar substitutes into categories of origin. Each replacement category includes a variety of options for sweeteners and comes with its own advantages and disadvantages. Continue reading
What They Said
Early in December 2016, Nestle announced that it had developed a way to optimize the sweetness of sugar by restructuring its crystals. The “hollowed sugar,” as Nestle calls it, claims to be able to reduce sugars in chocolates by up to 40%. The company has not disclosed details on its sugar processing as it pursues a patent for this technology. Its lead researcher explains that the new sugar “will be processed to have the same sugar exterior – though it may be a globe instead of a box.” The company emphasizes that it uses only natural ingredients, and the compound is still sugar, not an alternative sweetener. Nestle will roll out its chocolate products using the new sugar beginning in 2018, but will perform ingredient substitution gradually to avoid sudden taste changes perceivable by its consumers.