A consumer test of 120 consumers showed that the acceptance of both kinds of cookies was high. The result further showed that acceptance is even higher when information is given regarding the health benefits of the cookie, rather than when no information is given. The conclusion was that as both cookies were equally accepted, therefore cookies may just as well be baked without added sugar.
“Bayn often meets with resistance from food producers regarding launching products without added sugar. One of the main reasons for producers being reluctant to change, is fear of loss of consumer acceptance of the product. We are very happy that this academic investigation has proven that the acceptance can be equally high for a product without added sugar”, says Lucy Dahlgren, CEO of Bayn. “We hope that this survey will convince our customers to launch products without added sugar, using our sugar replacer solution.”
“Sugar plays a multifunctional role in bakery and is responsible for the structure, texture and sweetness, as well as for other factors. Replacing sugar in bakery products whilst maintaining the same texture, sweetness and colour (browning) is a great challenge. Bayn’s sugar replacer provides an integral solution based on optimum blending of a mix of fibres and polyols to achieve the desired physicochemical properties in a wide range of bakery applications”, says Roger Aidoo, PhD, Head of Research at Bayn.