Sweet alternatives to sugar Kan søtstoffer bidra til en sunnere fremtid?

Lars Bo Jørgensen www.npsweet.com

Introduction to the speaker’s background

Europe’s second largest sugar producer

Global market leader in stevia and steviasucrose

Joint venture – Stevia product sales, innovation and stevia application technology | |2 2

Introducing todays topics

1) Overview of alternative sweeteners 2) Feasibility factors for sweeteners in food and beverage a)

Taste

b)

Functionality in food

c)

Regulatory limitations

d)

Health & nutrition image and consumer behaviour

e)

Availability / cost in use

3) Conclusions

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The sweetener map NO ENERGY ASPARTAME

STEVIA (STEVIOL GLYCOSIDES)

ACESULFAME K NEOTAME

HIS

HIS

ERYTHRITOL

THAUMATIN

SUCRALOSE

NEO HESPERIDIN CYCLAMATE

SACCHARIN

ARTIFICIAL

Not EU approved

SUGAR ALCOHOLS / POLYOLS MANNITOL

NATURAL

LACTITOL ISOMALT MALTITOL XYLITOL SORBITOL MALTITOL / SORBITOL SYRUPS

TAGATOSE

LACTOSE SUCROSE

TREHALOSE

GLUCOSE HONEY SYRUP SACCHARIDES GLUCOSE ISO GLUCOSE (HFS) FRUCTOSE

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Brazzein Curculin Hernandulcin Mabinlin Miraculin Mogroside (LoHanGou) Monellin

FULL ENERGY

FRUIT EXTRACTS

INVERT

Sugars / Saccharides Saccharides

Processing

Sugar, sucrose

Extraction of sugar beet or sugar cane

Glucose, dextrose

Relative sweetness

Energy kJ/gram

1,0

17

Hydrolysis of starch with acid and/or enzymes

0,6-0,7

17

Fructose

Hydrolysis of starch or sugar with acid and/or enzymes, followed by enzymatic transformation of glucose

1,0-1,3

17

Maltose

Hydrolysis of starch with acid and/or enzymes

0,5

17

Lactose

Extraction of whey from cheese production

0,4

17

Tagatose

Enzymatic transformation of lactose

0,9

6

Trehalose

Enzymatic transformation of starch

0,4-0,5

17

Invert sugar

Hydrolysis of sugar with acid and/or enzymes,

1,0

17

Glucose syrup

Hydrolysis of starch with acid and/or enzymes

0,4-0,6

17*

Isoglucose, HFS

Hydrolysis of starch with acid and/or enzymes, followed by enzymatic transformation of glucose

0,8-1,0

17*

*) On dry matter | 5

Sugar alcohols Sugar alcohols

Processing

Mannitol

Relative sweetness

Energy kJ/gram

Hydrogenation or enzymatic transformation of fructose

0,6-0,7

10

Xylitol

Hydrogenation or enzymatic transformation of xylose

0,9-1,0

10

Lactitol

Hydrogenation or enzymatic transformation of lactose

0,4

10

Sorbitol

Hydrogenation or enzymatic transformation of glucose

0,6

10

Isomalt

Enzymatic transformation of sucrose

0,5-0,6

10

Maltitol

Hydrogenation or enzymatic transformation of maltose

0,8

10

Maltitol, sorbitol syrup

Hydrogenation or enzymatic transformation of starch based syrup with high content of maltose

0,6-0,8

10*

Erythritol

Enzymatic treatment of glucose

0,7

0

*) On dry matter | 6

HIS – High Intensity Sweeteners High Intensity Sweeteners (HIS)

Processing

Relative sweetness

ADI-value mg/kg body weight / day

Average max sweetness per day for a 60 kg person, as gram sugar

Acesulfame K

Chemical synthesis

130-200

9

89

Aspartame

Chemical synthesis

120-220

40

408

Cyclamate

Chemical synthesis

30-40

7

15

Sucralose

Chemical synthesis

400-800

15

540

Neotame

Chemical synthesis

8000-10000

2

1080

Saccharin

Chemical synthesis

300-500

5

120

Steviol glycosides (Stevia)

Extraction from plants

200-400

4

72

Neohesperidine DC

Extraction from plants Extraction from plants

300-2000

5

345

2000-3000

Not specified

enough

Thaumatin

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Global consumption of sweeteners

in WSE = white sugar equivalents

Source : LMC

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Global consumption of HIS

in WSE = white sugar equivalents

Source : LMC

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Since January 2012, Stevia has been used in 16% of all new products with HIS

Stevia as a blend with Sugar: 70% Stevia as a blend with other HIS: 25% Stevia as a blend with sugar-alcohols:17%

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Global new product introductions with HIS, 2007-2012 Source: Mintel GNPD

Feasibility factors - Taste  No single alternative sweeteners taste exactly like sugar  HIS have metallic, bitter off notes  Polyols have cooling effects

 Mixing of various sweeteners can create taste profiles

close to sugar.  Sugar reduction by addition of HIS can be acheived with

taste profiles very close to sugar.

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Feasibility factors – Functionality in food and beverage Alternative sweeteners need to compete with the functional properties of sugar

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Product and production re-engineering Feasibility factors – Functionality in food and beverage

When reducing or substituting sugar with HIS needs arise for alternative : • • • • • • • • • •

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Bulking with low/no calories Texturising / improved mouthfeel Sweetness with low/no calories Flavours / extracts Colours Stabilisers / emulsifiers Preservatives and preservation techniques Production /handling techniques Packaging Storage conditions

Feasibility factors – Regulatory limitations EU has defined rules for the use of alternative sweeteners  EU Nr. 1129/2011, Annex II Nr. 1333/2008

 Most food and beverage categories may use alternative sweeteners  Sugar alcohols not allowed in beverages  HIS not allowed in bread and meat  Stevia not allowed in cereals, bakery products and confectionery with sugar

 Limitations in dosage levels / ADI values

 Requirement of 30% energy reduction when using HIS

 Labelling demands  Sugar alcohols laxative effect  Containing sweeteners, for aspartame : source of phenylalanine | 14

Feasibility factors – Health & nutrition image of HIS / polyols

No / low calories Not carriogenic No / low effect on GI EFSA approved

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The importance of how food and beverages are sweetened Significant less is trying to avoid artificial sweeteners. Norway does in significant higher degree than the Nordics try to avoid sugar and in less degree to avoid artificial sweeteners 50%

= sig. lower

45%

= sig. higher

40% 35% 30% 25% 20% 15% 10% 5% 0% Yes, I attempt to avoid products containing sugar

Norway 2010 (2.632)

Yes, I attempt to avoid products with artificial sweetener

Norway 2012 (2.534)

Q21/ Does it matter to you, if sweetener has been added to what you eat or drink? Copyright © 2011 The Nielsen Company. Confidential and proprietary.

No, it doesn't matter in what way it has been sweetened

Nordics 2012 (10.081)

16

Attitudes and associations towards artificial sweeteners. Children should not eat artificial sweeteners

Artificial sweeteners is generally harmful for my health

I eat artificial sweeteners with a bad conscience

Artificial sweeteners is fattening

= sig. lower Artificial sweetener creates hole in the teeth

= sig. higher

Artificial sweeteners is not as bad as some people think

Artificial sweeteners is addictive for me

Norway 2010 (2.632) Norway 2012 (2.534) Nordics 2012 (10.081)

Artificial sweeteners provides energy

0%

20%

Q8/Attitudes towards artificial sweeteners (Has answered partly – completely agree) Copyright © 2011 The Nielsen Company. Confidential and proprietary.

40%

60%

80%

17

Drinking frequency - Drinks Increased drinking frequency of all light drinks and Cola regular from 2010 - 2012. And higher drinking frequency than the Nordics on all light drinks and Cola regular Avg. 1 = Never drinks – 10 = Drinks Three times a day = sig. lower

10 9 8 7 6 5 4 3 2 1 0

= sig. higher

Norway 2010 (2.632) Norway 2012 (2.534) Nordics 2012 (10.081)

Q1/ How often do you drink the product 18 Copyright © 2011 The Nielsen Company. Confidential and proprietary.

Reasons to drink light drinks/artificial sweeteners “Contains less calories than syrup or CSD with sugar” and ”not to gain weight” are still the individual TOP2 reasons to drink light drinks. “Not to gain weight” and “Healthier than syrup and CSD with sugar “ is significantly more important than in the Nordics. Finally “taste better” has increased significantly from 2010 - 2012 and is now more important than in the Nordics Contains less calories than syrup or carbonated soft drinks sweetened with sugar Not to gain weight Because it is healthier than syrup or carbonated soft drinks sweetened with sugar Other reasons Tastes better than syrup or carbonated soft drinks sweetened with sugar To avoid holes in the teeth

= sig. lower

As i get bad conscience drinking lemonade/Carbonated Soft Drinks

= sig. higher

As I have read/heard in the medias that sugar is bad for me Because I have diabetes Because it is better for my child/children/grandchildren Because it is difficult to find syrup or carbonated soft drinks sweetened with sugar Cheaper than syrup or carbonated soft drinks sweetened with sugar

Norway 2010 (2.102)

As it is more trendy

Nordics 2012 (7.238)

Norway 2012 (2.058)

Do not know

0% Q7/Why are you drinking light drinks? Copyright © 2011 The Nielsen Company. Confidential and proprietary.

10%

20%

30%

40%

50%

60%

70%

80%

90% 100%

Base – Q1 = Drink CSD light, Cola light or Light ordinary dilutables

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Feasibility factors – Cost in use

Relative cost in use of alternative sweeteners, per sweetness contribution

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Conclusions Alternative sweeteners do offer the opportunity to create food and beverage with  Reduced energy / energy density  Reduced impact on GI  Reduced impact on oral health

Industry investment in formulation / re-formulation needed Households need proper application knowledge However, only the individual behaviour can determine the overall impact on health  Taste preferences  Nutritional education / awareness  Life priorities

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Examples of sugar reduced EU launches with stevia

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Thank You for Your Attention!

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