Sugar. It's one of the most addictive, accessible substances around, and its sweet flavour is in high demand by consumers looking for a delicious fix. What consumers aren't looking for, however, is the calories and negative health effects that overconsumption of sugar can bring.
Whilst it might seem quite obvious on paper to just eat less sugar, the highly addictive nature of the substance makes that challenge almost impossible. Sugar, by nature, makes us happy. This is because it triggers our brains to release dopamine, a primary neurotransmitter that creates feelings of pleasure, reward and motivation.
Luckily, when it comes to sweet treats, we can quite literally have our cake and eat it too thanks to artificial sweeteners. These synthetic sugars are excellent at mimicking the sweet flavour whilst not passing along the calories and health problems.
But not all that glitters is gold; even artificial sweeteners have come under fire in recent years. And, as a trend for organic and natural, chemical-free foods becomes of great interest to consumers, they've become stuck between a rock and a hard place. They want the authentic sweet taste, without the side effects, but also none of the chemical components that make it.
Some of the most interesting innovations in artificial sweeteners are coming from entirely natural sources. So, let's dive into what is new and upcoming in the world of sweeteners.
A pinch of Monk Fruit
Monk Fruit has been a staple of Eastern Medicine for centuries, primarily aiding digestion and soothing cold symptoms. In the past decade, however, they've found a revitalised purpose as artificial sweeteners. The process is much more natural than lab-grown sugars; the fruit is skinned, seeded, and crushed, and the sweetness is extracted. Monk fruit also boasts anti-inflammatory properties and has been shown to have minimal effects on blood sugar levels.
The humble honey truffle
Honey truffle protein is leading the way in the sweetener revolution in a big way. Honey truffles, like Monk Fruit and other nutritive sweeteners, don't hold the same chemical aftertaste of manufactured counterparts like Stevia; this is because it is taken from the protein of the truffle and, as such, doesn't contain a glycoside molecule. However, it produces a flavour up to 2000 times sweeter than natural sugars, making it the perfect natural alternative to some of the most popular sweeteners on the market.
Cacao fruit powders
Cacaofruit is not only changing the flavour game, but it's also a breath of fresh air for sustainability. This fairly recent innovation uses the pulp of cacao fruit, which was previously discarded in harvesting the more lucrative cacao. Once dried and ground, the powder is added to Cocoa powder to create a sugar-free alternative to regular refined sugars. As a fruit derivative, the blended powder is distinctly fresh and offers a different style of sweetness.
If there's one thing we've learned about the sweetener market, it's that it will continue to thrive, innovate, and expand into healthier alternatives from wilder and more wonderful ingredients. Who knows, maybe a guilt-free chocolate cake is just around the corner?
Find out more about the latest innovations in food, drink, restaurants and more across our full range of Wired blogs.
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