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Making It Lighter

Making It Lighter

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There are many ways to cut down on sugar without compromising on the delicious look and taste of foods.

 

Experiment with a few of these methods to create a delicious dessert with less sugar

  1. Replace some sugar in cream or fruit fillings and toppings with natural sweeteners, for example stevia extract, experimenting to perfect the flavour. Try starting with a 10% reduction, and remember that stevia extract is not a 1:1 replacement – you need much less to get the same taste impact. Garnish the dessert with an edible stevia leaf for a sweet surprise.
  2. Consider how sweetness is distributed in your recipe and where it has the biggest impact. For example, you can increase the sweetness of fillings slightly, while decreasing sugar in the cake mixture. The fillings will work harder to boost sweetness perception, but overall total sugars can be lowered.
  3. Add fresh, ripe berries (or your other favourite fruits) since ripe fruit notes enhance sweetness perception.
  4. Add complexity to the sensory experience to take the focus off of sweetness. For example, choose bourbon vanilla instead of regular vanilla. Or, add nuts or other garnishes for contrasting textures that add a bit of crunch, crackle or snap.

Remember—serving smaller portions is also an important way to reduce sugar (and calories).

Tell Me More

Many consumers are looking to limit sugars in their diet and appreciate transparency. Why not help them out?

You can help by displaying front of pack nutrition information on menus, cups, wrappers, or other containers. In line with EU guidelines, nutrition information displayed must either state the energy value (kJ and kcal) alone or energy value (kJ and kcal) plus amounts (in grams) of fat, saturates, sugars and salt.

Those who are looking for the information will appreciate your support. It may help guide them to the menu choices that are right for them, or reassure them that their old favourites fall within their needs.

Contact Nestlé if you’d like more information on the work they’ve done to reduce sugar and calories in their products.

1. Dan Sukker, Functional Properties of Sugar, 2017 2. The Sugar Association, Why sugar is in food, 2015 3. Berry, 2013 4. Campbell, Penfield, Porter and Griswold, 1980

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