Enhancing the Sweetness of Food Products – The Natural Way

The consumer market has a notorious sweet tooth. Sweet beverages, confectionery items, baked goods, and frozen treats have all dominated the flavor industry for many years, and it isn’t difficult to see why. There is a lot of room for exploration and innovation, and consumers are much more willing to explore creative sweet options than experimental savory dishes.


There has even been a growing trend toward using sweet flavor ingredients in savory food products. For example, cinnamon-sugar potato chips have been a rising trend in the holiday season, and a number of companies are playing with sweet alternatives to their savory snack food options.


However, the consumer market is also more aware than ever that too much sugar can be a bad thing. While the demand for sweet treats has not declined in the slightest, the desire for healthy alternatives has steadily been on the rise. Pair that with a reluctance to consume products made with artificial sweeteners, and many flavorists may be left scratching their heads as to what their next step may be.


The answer is both simple and incredibly complex. Flavorists must find ways to optimize sweet flavors in their food products. There are a number of ways to do this, but the most important thing for flavorists to consider is the way that flavor ingredients interact with one another. Simple additions can help to bring out the natural sweetness of foods without the addition of extra sugar or artificial sweeteners.


The second answer is in the flavor ingredients that flavorists can use for their products. A number of flavor ingredients, such as Advanced Biotech’s Natural Ethyl Levulinate, which can be used to create apple flavors, have naturally sweet flavor profiles. By using these flavor ingredients to enhance the sweetness of their products, a flavorist can create delicious and sweet treats while still cutting back on the amount of sugar they contain.