December 12, 2022 — Food Business News invited HOWTIAN to impart our perspective on the future of sugar reduction, and how sweetener blends provide food manufacturers a versatile toolset to achieve their formulation and reformulation goals. Our conversation with the FBN team was selected and featured in the latest issue of the magazine as its lead cover story, “Blending Sweeteners Brightens Sugar Reduction Outlook.”
As one of our leading experts in formulation, Technical Director Hank Wang discusses the unique ways product developers are successfully blending stevia, monk fruit, allulose and erythritol. The key is to understand how these natural sweeteners best complement each other, and why the different onsets of sweetness for each will help you replicate the taste profile of sugar.
In the interview, we talk about our proprietary stevia blends, DGS Sweet E100 and DGS Sweet F100 Baking, that are 1:1 replacements for sugar. Although the two blends are similar, F100 is better suited for achieving the desired consistency of a traditional baked good:
“Raw dough or batter made with F100 will be slightly stickier and softer, but it holds well with other binding agents. Binding agents help hold all the ingredients in a formulation together so it is not too crumbly, playing a big role in contributing to the texture you know and expect in a baked good.”
Thank you to Food Business News for giving us the opportunity to weigh in on where sugar reduction is evolving for the industry. You can read the full article here. Or if you’d like more insights on how to leverage HOWTIAN’s proprietary stevia blends for your product and application needs, reach out and connect with one of our formulation experts.
