Nearly 60% of Americans are trying to cut down on sugar, according to a recent Reuters/Ipsos poll – more than those targeting lower calories, sodium, fats, carbohydrates or cholesterol. Just 39% of respondents said they did not intend to reduce their sugar intake, so it’s a natural move for heavy sugar users like ice cream makers to look at other options. A Mintel’s 2017 report on things to come in the industry listed the top trend to be backlash against sugar, so it’s an issue that consumers are already starting to think about.
Some dairy dessert makers choose to target fewer calories, rather than clean label ingredients, in their effort to strike a balance between health and indulgence with low-calorie sweeteners are still proving popular. Allulose has a similar mouthfeel to sugar at 70% of its sweetness and without the calories. Meanwhile, parallel advances in bulking agents, including inulin, oligosaccharides and various hydrocolloids, have helped add back the texture and mouthfeel that is often lost when sugar is removed.