科技進步可減少食品和飲料中的砂糖

對研發和創新措施的看法

隨著終端消費者選擇更健康的食品，減砂糖已成為食品和飲料產業的主流。研究表明，過多的砂糖會導致慢性健康狀況，監管機構正在積極制定指導方針，強制減少各種產品中的砂糖含量。為此，行業相關人員正在製定降低產品配方中糖含量的策略。

這項研究提供了與餐飲產品減砂糖策略相關的技術進步的概況。除了增加甜味之外，砂糖還有許多功能優勢，但在產品開發中考慮砂糖的替代品時，需要調整生產技術、風味和口味控制以及新原料。仍有許多挑戰和障礙有待克服，包括需要對用餐中創新甜味劑的使用和安全性進行徹底的表徵和仔細評估，包括其營養影響和消費者的可接受性。確實如此。解決技術、供應鏈和業務領域的這些潛在挑戰將有助於替代甜味劑公司在餐飲業蓬勃發展。

本次調查回答的關鍵問題

正在開發的食品和飲料產品中砂糖替代的主要技術有哪些？減砂糖、代糖有哪些新技術途徑？各相關人員正在進行哪些產品研發？減砂糖技術面臨哪些挑戰？相關人員如何尋求克服這些挑戰？對於尋求在餐飲業開發碳水化合物減少技術的相關人員來說，有哪些成長機會？

目錄

戰略問題

• 為什麼成長如此困難？
• The Strategic Imperative 8（TM）
• 三大策略要務對食品和飲料(F&B) 產品碳水化合物減少策略的影響
• 成長機會推動Growth Pipeline Engine（TM）
• 調查方法

成長機會分析

• 由於健康意識的提高而努力減少碳水化合物
• 再製造和多感官方法是減糖的關鍵
• 調查範圍和主要問題
• 調查細分
• 生長促進因子
• 成長阻礙因素

監理趨勢分析

• 北美減糖監管情景
• 歐洲、英國和以色列減砂糖監管情景
• 亞太地區 (APAC) 減砂糖監管情景
• 世界其他地區（ROW）減砂糖監管情景

技術分析：代砂糖食品

• 代糖的主要類型
• 植物來源以天然萃取物、蛋白質和纖維為基礎
• 糖醇是優選的，因為它們的熱量相對較低。
• 稀有糖帶來健康
• 回收再利用的糖提供了永續的甜味劑選擇
• 甜味劑混合物最大限度地提高配方中的甜度
• 對替代產品未來概念的研究活性化

技術分析：結構改進

• 結構修改有助於減少食品和飲料重新配方的需要
• 乳化有助於更好地配製配方
• 封裝保留了惡劣環境的甜味劑
• 酵素轉化有助於生產零熱量甜味劑
• 改善風味有助於改善食品的口感
• 凝膠曝氣和噴塗是表面改性的一種手段
• 先進的加工和顆粒減少技術減少了所需的砂糖量
• 表面改性實行技術最大限度地減少砂糖的需求
• 減砂糖方面的進展 - Frost & Sullivan的觀點

創新形勢

• 萃取物的創新：羅漢果
• 其他萃取物創新
• 糖醇的創新
• 稀有糖的創新
• 回收再利用糖創新
• 混合創新
• 結構改進創新

業界舉措

• 私人資金籌措促進新興企業加速國際市場商業化
• 公司專注於資金籌措擴大生產設施
• 相關人員間計劃加速天然甜味劑的採用
• 餐飲公司推出新產品引進減糖技術

研究與智慧財產權

• 碳水化合物減少技術，全球趨勢分析：研究出版物
• 減糖技術，全球趨勢分析
• 碳水化合物減少技術：主要相關人員
• 全球減糖技術趨勢分析：萃取物
• 碳水化合物還原技術，全球趨勢分析：結構修飾
• 研究趨勢與智慧財產權分析：分析師見解

成長機會宇宙

• 成長機會1：提高甜味劑適口性的技術
• 成長機會二：中空及先進表面改性技術
• 成長機會3：先進的發酵方法，生產低熱量高活性成分

附錄

• 技術成熟度等級 (TRL)：解釋

下一步

A Visionary Perspective on R&D and Innovation Efforts

Sugar reduction has become mainstream in the food and beverages (F&B) industry as end consumers increasingly focus on healthier food choices. As research highlights that overindulgence in sugar can lead to chronic health conditions, regulatory authorities are actively establishing guidelines that mandate the reduction of sugar in various products. In response, industry stakeholders are devising strategies to reduce sugar in their product formulations.

This research provides a snapshot of the technological advances related to sugar reduction strategies in F&B products. Although sugar has a myriad of functional benefits apart from adding sweetness, many challenges and obstacles remain that must be overcome when considering sugar alternatives in product development, including the requirement to adapt production techniques and flavor and taste modulation, the need to characterize new ingredients thoroughly, and the careful assessment of the use and safety of innovative sweeteners in diets, including nutritional impact and consumer acceptance. Addressing some of these potential challenges along the lines of technology, supply chain, and business will help alternate sweetener companies prosper in the F&B industry.

Key Questions This Research Will Answer

What are the key technologies that are being developed to replace sugar in F&B products? What are the emerging technological approaches to reduce and/or replace sugar? What are the product research and development efforts undertaken by various stakeholders? What are the challenges faced by sugar reduction technologies? How are stakeholders trying to overcome these challenges? What are the growth opportunities for stakeholders trying to develop sugar reduction technologies in the F&B space?

Table of Contents

Strategic Imperatives

• Why Is It Increasingly Difficult to Grow?The Strategic Imperative 8™: Factors Creating Pressure on Growth
• The Strategic Imperative 8™
• The Impact of the Top 3 Strategic Imperatives on Sugar Reduction Strategies for Food and Beverage (F&B) Products
• Growth Opportunities Fuel the Growth Pipeline Engine™
• Research Methodology

Growth Opportunity Analysis

• Sugar Reduction Efforts Driven by Increasing Focus on Wellness
• Reformulation and Multisensory Approaches as Key to Reduce Sugar
• Research Scope and Key Questions the Study Will Answer
• Research Segmentation
• Growth Drivers
• Growth Restraints

Regulatory Trend Analysis

• Regulatory Scenario for Sugar Reduction in North America
• Regulatory Scenario for Sugar Reduction in Europe, the UK, and Israel
• Regulatory Scenario for Sugar Reduction in Asia-Pacific (APAC)
• Regulatory Scenario for Sugar Reduction in Rest of the World (ROW)

Technology Analysis: Sugar Replacements

• Key Types of Sugar Replacements
• Plant-derived Extracts Are Based on Natural Sugars, Proteins, and Fibers
• Sugar Alcohols Are Preferred as They Are Comparatively Low in Calories
• Rare Sugars Offer Additional Health Benefits
• Upcycled Sugars Offer Sustainable Sweetening Options
• Sweetener Blends Can Maximize Sweetness in Formulations
• Research for Futuristic Concepts in Replacements Pick Up Steam

Technology Analysis: Structural Modification

• Structural Modification Helps Mitigate the Need for Reformulation in Food & Beverages
• Emulsification Helps in Better Blending of Formulation
• Encapsulation Protects Sweeteners from Tough Environments
• Enzymatic Conversion Helps Make Zero-calorie Sweeteners
• Flavor Modification Helps to Improve Mouthfeel of Foods
• Gel-aeration and Spraying Are Modes of Surface Modification
• Advanced Processing and Particle Reduction Techniques Decrease the Amount of Sugar Needed
• Enabling Technologies in Surface Modifications Minimize Sugar Requirements
• Advances in Sugar Reduction-Frost & Sullivan Perspective

Innovation Landscape

• Innovations in Plant Extracts: Monk Fruit
• Innovations in Other Plant Extracts
• Innovations in Sugar Alcohols
• Innovations in Rare Sugars
• Innovations in Upcycled Sugars
• Innovations in Blends
• Innovations in Structural Modifications

Industry Efforts

• Private Funding Encouraging Start-ups to Accelerate Commercialization across International Markets
• Companies Focused on Raising Capital to Scale Up Their Production Facility
• Join Efforts among Stakeholders Encouraging Adoption of Natural Sweeteners
• New Product Launches by F&B Companies Implementing Sugar Reducing Technologies

Research & IP

• Sugar Reduction Technologies, Global Trend Analysis: Research Publications
• Sugar Reduction Technologies, Global Trend Analysis
• Sugar Reduction Technologies, Key Stakeholders
• Sugar Reduction Technologies, Global Trend Analysis: Plant Extracts
• Sugar Reduction Technologies, Global Trend Analysis: Structural Modification
• Research Trend and IP Analysis: Analyst Insights

Growth Opportunity Universe

• Growth Opportunity 1: Techniques to Enhance Mouthfeel of Sweeteners
• Growth Opportunity 2: Hollowing and Advanced Surface Modification Techniques
• Growth Opportunity 3: Advanced Fermentation Methods to Manufacture Low-calorie Ingredients with High Potency

Appendix

• Technology Readiness Levels (TRL): Explanation

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