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Reducing sugar in food products, particularly in sweets and chocolates, has become one of the main challenges for the food industry in recent years. Increasing consumer awareness about the harmful effects of excessive sugar consumption, along with pressure from governments and health organizations, has driven manufacturers to reduce sugar in their products. However, sugar plays a crucial role in taste, texture, and mouthfeel, making its removal difficult and presenting many challenges. Despite this, the industry is innovating to tackle these issues.

Challenges of Reducing Sugar in Sweets and Chocolates

1.Impact on Taste and Texture

One of the biggest challenges in reducing sugar in sweets and chocolates is its direct effect on the product’s taste and texture. Sugar is not only a primary sweetening agent but also plays a key role in creating structure and consistency. In sweets, sugar helps achieve a soft and pleasant texture, and in chocolates, it contributes to a smooth and satisfying mouthfeel. Reducing sugar without suitable alternatives can lead to the loss of these characteristics. Many consumers expect that even low-sugar products will retain the same taste and texture, posing a challenge for manufacturers.

2. Shelf Life and Product Stability

Sugar acts as a natural preservative by reducing moisture and preventing the growth of microorganisms in products. Reducing sugar may lead to shorter shelf life, which can be problematic for manufacturers who need to export or supply products to remote areas. Replacing sugar with other ingredients often requires extensive research and the development of new technologies to maintain product stability and shelf life.

3. Production Costs

Using alternative sweeteners, such as stevia, sucralose, and erythritol, often increases production costs. These ingredients generally involve more complex processing and are more expensive than sugar. Additionally, some alternative sweeteners may need to be combined with other ingredients to achieve a similar taste and texture to sugar, which further increases costs. At the same time, many markets are price-sensitive, and higher production costs could affect consumer demand.

4. Consumer Expectations

A major challenge for manufacturers is the highly diverse tastes and expectations of consumers. While some consumers seek healthier products with less sugar, others prefer traditional, high-sugar flavors. This conflict may push manufacturers to produce a wide range of products, which increases production costs and complexity. Creating products that appeal to all tastes is difficult and requires smart marketing strategies.

Innovations in Reducing Sugar

1. Using Alternative Sweeteners

One of the main solutions for reducing sugar is the use of natural and artificial sweeteners. Sweeteners such as stevia, erythritol, and sucralose can provide the desired sweetness without adding calories. However, the main challenge in using these substances is avoiding unpleasant aftertastes or changes in product texture. For example, stevia, despite being a natural sweetener, may impart a bitter taste in some products. As a result, manufacturers must carefully adjust their product formulations to prevent these issues.

2. New Sugar Processing Technologies

Using new technologies is another leading approach to reducing sugar. Some companies use enzymatic processes that break down the sugar present in raw materials into other compounds, reducing the need for added sugar. These technologies are especially useful in chocolate and sweets, as they reduce sugar without negatively affecting taste or texture. These methods can also increase dietary fiber and improve the nutritional value of products.

3. Enhancing Flavor through Other Ingredients

Some manufacturers are leveraging natural ingredients like fruit extracts, spices, and even proteins to naturally enhance sweetness. These methods allow products to maintain a pleasant taste without needing extra sugar. Additionally, these ingredients can improve the nutritional value of products, making them more appealing to health-conscious consumers.

4. Marketing and Educating Consumers

Another important innovation in this field is changing the marketing approach. Rather than directly advertising sugar reduction, some brands focus on other health benefits, such as improving gut health or reducing calories. This approach helps brands gradually acclimate consumers to the taste of new products without making them feel that their preferred flavor or quality has been compromised. Consumer education is also a key part of this process; brands need to be transparent to gain consumer trust.

One of the most significant consumer demands in recent years has been for healthier, sugar-free products, which led the Farkhondeh brand to introduce its sugar-free biscuits (less than 0.5%) for the first time.

According to the nutritional information provided by the Food and Drug Administration on the packaging of Farkhondeh’s 195g sugar-free biscuits, the sugar content is only 0.19 grams per 55 grams, marking the first time a biscuit with such a low sugar content is available in the country.

Based on the most reputable international standards in countries like the U.S. and Canada, this sugar level in the diet biscuits offers a correct definition of a sugar-free product.

The product uses sucralose, a sweetener approved by Iran’s Standard Organization and the Food and Drug Administration.

Sucralose is a safe sweetener because it is not absorbed by the body, and it does not affect blood sugar levels or insulin secretion in the short or long term. Therefore, it is an ideal sweetener, especially for diabetics.

Leading international food organizations, such as the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA), have approved this sweetener, and it is used in many products worldwide.

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