How To Develop Sugar-Free Or Low-In-Sugar Bakery & Spread Products

May 20, 2022

The functions of sugar play several important roles in spreads and bakery products, such as contributing to texture and mouthfeel, flavour balancing, product volume and colour, shelf-life preservation and not forgetting sweetness, a key factor to delicious foods. However, high sugar intake has adverse effects on our health in which it increases the risk of diabetes and cardiovascular disease. On the heels of Singapore’s War on Diabetes with the increasing consumer opting for healthier lifestyle, many are now pivoting towards lower in sugar or sugar free products. However, it is a challenge to reduce and/or replace sugar in spreads and bakery products without affecting its quality, further complicated by the need to meet regulatory requirements in order to attain nutrition claims. If this resonates well with you and you are looking for help to develop healthier-version products, e.g. kaya, date syrup, cookies, kueh salat & lapis, ondeh-ondeh and mooncakes, with the aim for “Sugar Free” or “Lower in Sugar” claim, come and talk to us at Food Innovation & Resource Centre (FIRC) to explore opportunities to open new market !

 

看似一个很普通的食品原材料，糖在果酱与烘焙食品制作的过程中可是发挥着诸多且很重要的作用。除了最明显提供甜味的功能而创造了美味即可口的食品，它还助于食品质地和口感、平衡风味、提升产品体积和颜色、促进与延长保质期。然而，过量摄取糖份对我们的健康有着非常不利的影响，比如会增加患糖尿病或心血管疾病的风险。紧随着新加坡政府为了带领国人继续对抗糖尿病所实施的糖尿病战争，和越来越多消费者都选择了更健康的生活和饮食方式，许多人现在正转向选择含低糖或无糖类的健康食品。但如要开发低糖或无糖类的果酱与烘焙食品而不影响其质量，却是一项很艰难的挑战，更何况还得符合新加坡食品监管要求以便取得官方认可的营养声明。如果刚才所描述的引起了您的共鸣，并且您也正在寻求帮助以便开发低糖或无糖类的健康食品，例如咖椰酱、枣糖浆、饼干、月饼、娘惹糕点等，请随时联系食品创新与资源中心，以便让我们协助您研发健康食品，并创造更多开拓新市场的机会！

Here are some ideas of Sugar Free or Lower in Sugar products to spur your journey to innovation and discovery: