UK – Bayn Europe, an independent formulation developer of cutting edge and healthy sugar reduction solutions is performing research on an e-sensory technology set to replace human sensory panels used in sugar-reduced bread recipes.
The new technology can be used in food and beverage applications just like human sensory measures sensory properties and translate results based on the sensory profile of the food.
The study involves aroma profile analyses, comparing sensory evaluations of a sugar reduced gingerbread cookie with the original full sugar recipe, with an aim to find ways to better mimic the original gingerbread cookie when reducing sugar in the recipe.
It also gives room to attach tags such as experience, feelings and memories to each sample.
“To replace sugar is not an easy task for the food industry as sugar is not only added to sweeten but also plays an important role in texture, taste and color.
The use of e-sensory has been shown to be a valuable tool when developing new recipes for food products to match the aroma profiles to the target recipe.
Looking at the results of the study, I believe that using modern technology, such as e-sensory, can be an excellent and effective tool to reach healthier sugar-reduced products,” said Mathias Lundgren, Ph.D. Physical Chemistry for Bayn Europe AB.
An e-sensory aroma database was developed using two recipes of sugar reduced gingerbreads made by replacing the sugar with Eureba Bakery Blend.
The evaluations were compared to data from ten different gingerbread cookie manufacturers in the Swedish market.
According to Lundgren, adding more cinnamon or orange peel to the sugar reduced recipe would make the sensory more like the original recipe.
With the e-sensory technology, manufacturers can optimize sugar reduced recipes to be more like full sugar recipes.
The technology development can shorten the development time and eliminate the risk of uncertainty for food and beverage producers looking to reduce sugar, according to Patrik Edström, CEO Bayn Europe AB.
