Why Food Manufacturers Should Use Natural Sweeteners in “Healthy“ Snacks

When consumers think of sugar as part of the food manufacturing process, they likely view the ingredient as strictly a sweetener. However, food producers know refined sugar has a multitude of purposes in the food manufacturing process. Although it’s true the main function of sugar is to add sweetness and flavor, sugar can also be used as a preservative, to enhance texture, and as a binding agent. Because of the multi-functionality of sugar, replacing it as an ingredient is a difficult process. As consumer sophistication grows and the demand for truly healthy snacks gets louder, nutrition bar and athletic supplement manufacturers know they must find natural alternatives to refined sugar. Food innovators have been using natural and organic sweeteners as replacements for refined sugar and artificial sweeteners for some time. Many of these producers focus on low glycemic options that are rich in nutrients and flavor. This helps enhance product flavor and also mitigates spikes in blood sugar. Some of these natural sweeteners include: Honey: Although not suitable for vegan products, honey has a lower glycemic index than refined sugar. Honey can be a quick and easily digestible source of energy. Honey’s numerous beneficial properties make it quite versatile. Food manufacturers have found it to be both popular with athletes often as a natural energy booster and as a flavor enhancer in healthy snacks, baked goods and condiments. Maple syrup: Like honey, maple syrup undergoes minimal processing and does not contain any artificial additives or preservatives. Maple syrup is often sourced locally which can help producers contribute to sustainable local economies. Very few natural sweeteners have the same depth of flavor as maple syrup, which can be both a positive and a negative characteristic. Cane juice and cane sugar: Derived from sugarcane, cane juice and cane sugar provide quick sources of energy and are excellent natural sweeteners for products that target athletes. Sugarcane is a highly efficient and renewable crop. It can be regrown from its roots after each harvest. Choosing cane juice and cane sugar is a great way for manufacturers to support sustainable agricultural practices and reduce reliance on non-renewable sweeteners. Brown rice syrup: Quickly gaining popularity as an alternative to refined sugar, brown rice syrup is naturally free of gluten and is suitable for individuals with gluten sensitivities or celiac disease. Additionally, because it doesn't contain any animal-derived ingredients, it can be used as a sweetener for vegan and vegetarian diets. Coconut: Rich and distinct in flavor, producers have found coconut sweeteners to also be an effective flavor enhancer. Coconut sweeteners retain some of the nutrients found in coconut, including vitamins and minerals like iron, zinc, and potassium. Food innovators have found nutrient-dense alternatives to sugar can enhance the nutritional profile of their products and expand their consumer target audience. Examples of some sugar alternatives that can improve texture and act as a binding agent include: Nuts and seeds: Peanut and almond butter are excellent as both binding agents and in providing rich, smooth and creamy textures to nutrition bars and healthy snacks. Tahini (sesame seed butter) is also a popular choice for food manufacturers. Seeds and nuts can also give products a satisfying crunch depending on the consistency. Dried fruits: Apart from providing natural sweetness, dried fruits like raisins, dates, goji berries, apricots and other dried fruits offer natural stickiness that can help bind products together. Additionally, the vitamins, minerals, and antioxidants in these ingredients make them a vastly superior option compared to refined sugar. Oats: A common ingredient in nutrition bars, oats are a great binder that also provide a soft chewy texture and a touch of moisture. Quinoa: The versatility of quinoa means it can be used to provide both a delicate or crispy texture. Similar to oats, quinoa is also used as a binding agent in many nutrition bars. As younger generations gain more financial influence they will continue to drive the evolution of portable snacks and sports performance products that fit their on-the-go, healthier eating lifestyles. To help manufacturers stay ahead of this demand for nutrient-dense products, food innovators like Redox Development are partnering with established brands to help them develop new products, modify existing ones and develop new manufacturing processes that can reduce the environmental impact of food production.