“Free From Can’t Escape Sugar Reduction Targets”

So far, sugar reduction efforts have focussed mainly on mainstream bakery; however, with 20% of bakery launches featuring a “free from” claim[1], sugar reduction targets are now equally pertinent in the free-from sector. Coupled with the recent announcement that Public Health England will be reporting on businesses that fail to make inroads into sugar reduction from 2019[2],  the need for a gluten free sugar replacer in the bakery sector is required now!

[1] Innova Market Insights – “Bakery : Healthier Indulgence for all”

[2] Public Health England – https://www.gov.uk/government/news/overwhelming-public-support-for-sugar-and-calorie-reduction

Clean label specialists, Ulrick & Short, have responded to this by releasing their new gluten free sugar replacer for cakes, muffins and baked goods. The ingredient, avanté 9, is the latest in Ulrick & Short’s sugar reduction range, and promises to reduce more than 20% of sugar in gluten free bakery formulations while maintaining the volume, texture and crumb structure of the standard products.