Americans are reconsidering their sugar intake as research shows it to be the most undesirable nutrient for healthy eating. Despite this, the desire for sweet flavors remains strong, especially in high-protein food and beverages. Ingredient suppliers are adopting a systems approach to help formulators meet consumer demands for sweetness without compromising on taste, texture, and mouthfeel.
“In today’s market, sweeteners need to do more than just sweeten,” said Hank Wang, technical director of Howtian in New York. “They must also mask bitterness, balance tartness, and harmonize with protein bases. This is why a systems approach is gaining traction across various products like bars, shakes, cereals, and dairy-style items.”
Consumers now prefer varying levels of sweetness combined with satisfying flavor and taste. They are also shifting away from full sugar and artificial sweeteners towards plant-based sweetening solutions, according to research from Ingredion Inc.
The challenge lies in the multiple roles sugar plays in high-protein products. This often requires stacking multiple ingredient technologies into a sweetening system to achieve the desired results.
Sweetener systems are crucial in enhancing product functionality by providing sweetness, flavor, mouthfeel, and texture. Catherine Hogan, regional marketing director of food ingredients at IFF in Phoenix, notes that these aspects are essential for consumer acceptance in high-protein foods and beverages.
When it comes to sugars, there are various types with different functionalities. From common options like corn syrups, fructose, and sucrose to minimally processed choices like honey, agave nectar, and maple syrup, each sugar contributes unique characteristics to the final product.
Allulose, a rare sugar found in small quantities in certain foods, is gaining popularity for its ability to mimic the texture and performance of sugar without the caloric impact. It is becoming a sought-after sweetener in high-protein foods and beverages due to its unique qualities.
Protein Pints, a brand from Grand Rapids, Mich., exemplifies the shift towards products that offer both indulgence and wellness. Their high-protein ice cream contains significantly less sugar than traditional ice cream and is sweetened with a blend of cane sugar, allulose, and monk fruit.
In high-protein beverages, a combination of high-intensity artificial sweeteners like acesulfame potassium and sucralose is often used to achieve the desired sweetness profile. Nurri, a brand offering shelf-stable canned protein milk shakes, utilizes a blend of acesulfame potassium, sucralose, and monk fruit extract to reach the desired sweetness level.
The choice of protein is equally important in creating successful high-protein beverages. Ingredion has developed a vanilla-flavored ready-to-mix protein beverage prototype formulated with 84% pea protein, known for its high solubility and smooth texture.
Overall, the trend is moving towards natural sweeteners perceived as safe and recognizable. Ingredients like honey, agave, monk fruit, and stevia are preferred over synthetic options. Wang highlights the appeal of steviol glycosides and glycosylated steviol glycosides in high-protein applications for their high sweetness and low-calorie content, along with their ability to improve flavor and quality.
When formulating high-protein products, it’s important to consider the unique requirements of each application. Whether creating pancake mixes or frozen desserts, a tailored sweetening system can enhance the overall product experience. By understanding the roles of different sweeteners and leveraging them effectively, manufacturers can create high-protein foods and beverages that meet consumer demands for taste, texture, and sweetness.