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In the past 12 months, global sugar prices have risen 41.9% and to describe this sharp inflation in sugar prices, analysts have coined a new term: ‘sugarflation’. The current market volatility has also had a knock-on effect for natural alternatives with demand boosting stevia as a solution not just for sugar reduction targets, but cost savings, too.
As consumers access to nutritional information improves, they are increasingly aware of the potential impact of sugars on their diets and health. 42% of EMEA consumers are trying to choose healthier products, with reduction of sugars op of mind (Source: Cargill’s IngredienTracker 2022 Survey). The same survey found that sugars continue to be what consumers are most likely to look at on the nutrition label. This trend is fuelled by an explosion of information and data about the food that we all eat as well as regulatory pressures encouraging manufacturers to embrace lower-sugar alternatives.
With sugar consumption continuing to increase and public health concerns about rising obesity rates, the sugar reduction trend will become more significant, experts say.
The enzymatic process reduces sugar without needing to add sweeteners or bulking agents to replace its volume.
MycoTechnology says it is ‘standing on the brink of a sweet revolution’ having discovered a sweet protein derived from honey truffle. “Proteins are widely recognised as the future of sweeteners,” says MycoTechnology CEO Alan Hahn.