In a market where health consciousness is rising, consumer demand for reduced-sugar bakery products has never been higher. Recognising this trend, Zeelandia has committed to innovating bakery formulations that maintain all the indulgence and flavour consumers expect but with significantly less sugar.
The challenges for replacing sugar.
Reducing sugar content is not merely about subtracting sweetness but recalibrating the entire sensory profile of bakery items. Sugar impacts not just taste but also the texture, colour, volume, and shelf life of baked goods. Addressing these complexities, analytical specialist Arjanne Kok and global product development lead Linda Zaalmink from Zeelandia’s R&D team, undertook the delicate task of reformulation to achieve a 30% reduction in sugar while ensuring product excellence.
With our analytical methods, we can swiftly identify the best sugar alternatives, ensuring our cakes exceed taste expectations while significantly reducing sugar.
Arjanne Kok, R&D Analytical specialist.
Innovation through research, testing and profiling.
Collaboration is at the heart of innovation. Zeelandia leverages its strong ties with leading research institutes like TNO, Campden BRI, and the University of Wageningen to refine our sugar reduction technologies. With these partnerships, we approach sugar reduction with rigorous scientific research. This collaboration has helped us develop our own analysis methods and model a system in which countless sugar alternatives and their blends are tested.
For pastry and cake in particular, the eating properties such as softness, elasticity, moistness, cohesiveness, stickiness etc., are key. To create the best recipes for different markets and tastes, we need to understand which mixes of ingredients containing sugar alternatives result in which eating properties and how they are perceived when consumed. Therefore, we employ a two-fold strategy to measure the eating qualities of our reduced-sugar products:
1. Laboratory testing: With methodical analysis before, during and after baking, we formulate and test different sugar-reduced recipes. We analyse moisture, water activity, volume, colour, texture and taste.
2. Sensory profiling: Beyond machinery, the human touch is irreplaceable. Our sensory panel, composed of twelve trained experts, assesses the eating properties and taste of different applications with a reduced amount of sugar.
Sugar Alternatives model
Through the process of analysing and testing different formulations, the team has developed a fast screening method of sugar alternatives and their combinations. The developed model system reliably predicts the behaviour of the ingredient in a variety of baked cake recipes.
Explore with us the future of reduced-sugar pastry.
Zeelandia is dedicated to leading the change in reduced-sugar baking solutions. As market demands shift towards healthier eating habits, we continue to innovate, ensuring our customers can offer products that are both delicious and nutritious. For industrial bakeries looking to innovate within their product lines while responding to consumer demands for healthier alternatives, Zeelandia offers a range of reduced-sugar formulations tailored to your needs.
