There are two approaches for addressing high levels of sugar or carbohydrate in foods. The first is to replace them with non-nutritive ingredients, such as high-intensity sweeteners, the second is to add functional ingredients that mitigate the effect of the carbohydrate.
Replacing sugar in drinks with high intensity sweeteners is a simple solution. With foods, it is more complex. Sugar has multiple functions in a food matrix. Apart from providing sweetness, sugar provides bulk/volume to a recipe; flavour and colour (caramelisation, maillard reaction); act as a humectant (moisture); mouth feel and texture; and acts as a preservative. Removing sugar would necessitate considerable reformulation and the addition of several food additives. Additionally, no high-intensity sweetener has the same taste profile as sugar and sugar remains the gold standard and consumer preference for sweet taste.
Whilst sugar is receiving a large amount of negative press at present, refined carbohydrates are equally to blame. Many common foods are carbohydrate based and are digested and absorbed as glucose more quickly that sugar. White rice, pasta, bread, and potatoes for example, all have higher glycaemic indices than table sugar.
Due to its stable nature (heat stable, pH stable) and water solubility, Reducose has broad applications across the foods, drinks, and dietary supplements sectors. It has a food-friendly taste and smell profile and so it does not negatively impact the taste, smell or appearance of foods.