Sugar makes our lives sweeter.
It is a versatile, functional food ingredient; providing sweetness, enhancing mouthfeel, facilitating flavor release, and contributing to the preservation of food products.
But is it possible to cut back on sugar without compromising the overall flavor and texture of foods?
Consumers are actively looking for healthier alternatives to reduce their daily sugar intake. As a result, F&B manufacturers worldwide are continuously challenged to meet these demands, without sacrificing the flavor and texture consumers have come to love.
Kalsangi Works Hand In Hand With Manufacturers By Providing Innovative Solutions To
Meet The Increased Consumer Demands Of Reduced Sugar Food Products.
Despite numerous studies revealing that excessive consumption of sugar can lead to harmful health conditions such as obesity, type 2 diabetes, and cardiovascular disease, some people still struggle to reduce sugar-rich foods on their diets.
And it's not their fault. Sugar is naturally addictive as it triggers the release of dopamine in our body, providing a quick fix during a long, stressful day, or a difficult situation. This is where our body starts to crave for sweets to experience the same feeling of pleasure and happiness all over again.
For the past years, consumers have become increasingly conscious of the amount of sugar in food products. Based on the 2019 GlobalData survey, the sugar-free claim is one of the top appealing claims in the food and beverage industry worldwide.
In the Asia Pacific region, majority of consumers believe that a healthy diet should be low in added sugars.
are taking steps to reduce their sugar intake
are concerned about health issues
With people consuming more sugar than necessary, the World Health Organization (WHO) strongly recommends limiting the daily intake of free sugars to less than 10% of a person’s total energy intake or at a maximum of 50 grams per day. However, consumers are strongly advised to further reduce it to below 5% or 25 grams per day to reap additional health benefits.
Aside from education and media campaigns related to sugar consumption worldwide, several countries such as Mexico, Thailand, and the Philippines have introduced taxes on sugar-sweetened beverages (SSBs). With twin pressures of increasing negative consumer attitude and regulatory demand on added sugars, F&B companies need innovative solutions to have the right balance between healthier formulation and acceptable taste.
With Kalsangi’s solutions, manufacturers can now produce irresistibly healthier products with less or no sugar added.
Our range of great tasting blends of non-nutritive sweeteners, flavors, and maskers create a clean tasting sweetener solution that addresses the taste, timing and delivery issues associated with sweeteners giving a well-rounded, clean tasting profile your consumers will love.
Suitable for all foods and beverages, our range of flavor solutions closes the taste gap when reducing sugar. It works to improve overall taste and restore delicious authentic taste that drives consumer preference.
Excellent quality single sweetener solutions that will provide you cost savings across different product categories and formulations.
Acesulfame potassium, commonly referred to as Ace-K on labels, is an artificial sweetener commonly used in carbonated soft drinks, frozen desserts, and confectioneries. It is about 200 times sweeter than sugar and offers high solubility in water and stability in low pH conditions. Its long shelf life, low hygroscopicity, and excellent heat stability make it suitable for use in most food processing conditions including pasteurization and baking.
Sucralose is a general-purpose artificial sweetener that is 600 times sweeter than sugar. It is primarily used in baked goods, beverages, and dairy manufacturing due to its non-hygroscopicity, good solubility in water, long shelf life, and high stability in elevated temperatures and low pH conditions.
Aspartame is one of the most common artificial sweeteners used as tabletop sweeteners. It generally has good stability and long shelf life, except in elevated temperatures and extreme pH conditions, making it suitable for beverages, chewing gums, and pharmaceuticals. It is 200 times sweeter than sugar and is generally considered to have the closest individual sweetness profile to sucrose. Aspartame is also regarded as safe for the general population but must be avoided by people with phenylketonuria (PKU) who have difficulties in metabolizing a component of aspartame called phenylalanine.
Stevia, also called Stevia rebaudiana Bertoni, is a plant native to areas in South America containing a naturally sweet substance called steviol glycosides. It is 200 to 400 times sweeter than sugar, offering good solubility in water and high stability in elevated temperatures and low pH conditions. It is primarily used in beverages, baked goods, and dairy, with a Acceptable Daily Intake (ADI) of 4 mg/kg of body weight or about 9 tabletop sweetener packets.
Monk fruit, also called Luo Han Guo, is a plant native to China where its fruit extracts are used as a natural sweetener. With varying levels of sweetness of its main sweetener component called Mogroside, it is reported to be 100 to 250 times sweeter than sugar. It is suitable for baked goods, beverages, confectioneries, condiments, and dairy due to its long shelf life and good stability in high temperatures and low pH conditions.
Kalsangi Corporation is a food ingredient company providing innovative ingredient-solutions and product concepts to the Southeast Asian food and beverage industry. We have partnerships with leading suppliers from all over the globe – their technologies and quality ingredients made available in our region.