科技进步可减少食品和饮料中的砂糖

对研发和创新措施的看法

随着终端消费者选择更健康的食品，减砂糖已成为食品和饮料产业的主流。研究表明，过多的砂糖会导致慢性健康状况，监管机构正在积极制定指导方针，强制减少各种产品中的砂糖含量。为此，行业相关人员正在製定降低产品配方中糖含量的策略。

这项研究提供了与餐饮产品减砂糖策略相关的技术进步的概况。除了增加甜味之外，砂糖还有许多功能优势，但在产品开发中考虑砂糖的替代品时，需要调整生产技术、风味和口味控制以及新原材料。仍有许多挑战和障碍有待克服，包括需要对用餐中创新甜味剂的使用和安全性进行彻底的表征和仔细评估，包括其营养影响和消费者的可接受性。确实如此。解决技术、供应链和业务领域的这些潜在挑战将有助于替代甜味剂公司在餐饮业蓬勃发展。

本次调查回答的关键问题

正在开发的食品和饮料产品中砂糖替代的主要技术有哪些？减砂糖、代糖有哪些新技术途径？各相关人员正在进行哪些产品研发？减砂糖技术面临哪些挑战？相关人员如何寻求克服这些挑战？对于寻求在餐饮业开发碳水化合物减少技术的相关人员来说，有哪些成长机会？

目录

战略问题

• 为什么成长如此困难？
• The Strategic Imperative 8（TM）
• 三大策略要务对食品和饮料(F&B) 产品碳水化合物减少策略的影响
• 成长机会推动Growth Pipeline Engine（TM）
• 调查方法

成长机会分析

• 由于健康意识的提高而努力减少碳水化合物
• 再製造和多感官方法是减糖的关键
• 调查范围和主要问题
• 调查细分
• 生长促进因子
• 成长阻碍因素

监理趋势分析

• 北美减糖监管情景
• 欧洲、英国和以色列减砂糖监管情景
• 亚太地区 (APAC) 减砂糖监管情景
• 世界其他地区（ROW）减砂糖监管情景

技术分析：代砂糖食品

• 代糖的主要类型
• 植物来源以天然萃取物、蛋白质和纤维为基础
• 糖醇是优选的，因为它们的热量相对较低。
• 稀有糖带来健康
• 回收再利用的糖提供了永续的甜味剂选择
• 甜味剂混合物最大限度地提高配方中的甜度
• 对替代产品未来概念的研究活性化

技术分析：结构改进

• 结构修改有助于减少食品和饮料重新配方的需要
• 乳化有助于更好地配製配方
• 封装保留了恶劣环境的甜味剂
• 酵素转化有助于生产零热量甜味剂
• 改善风味有助于改善食品的口感
• 凝胶曝气和喷涂是表面改性的一种手段
• 先进的加工和颗粒减少技术减少了所需的砂糖量
• 表面改性实行技术最大限度地减少砂糖的需求
• 减砂糖方面的进展 - Frost & Sullivan的观点

创新形势

• 萃取物的创新：罗汉果
• 其他萃取物创新
• 糖醇的创新
• 稀有糖的创新
• 回收再利用糖创新
• 混合创新
• 结构改进创新

业界倡议

• 私人资金筹措促进新兴企业加速国际市场商业化
• 公司专注于资金筹措扩大生产设施
• 相关人员间倡议加速天然甜味剂的采用
• 餐饮公司推出新产品引进减糖技术

研究与智慧财产权

• 碳水化合物减少技术，全球趋势分析：研究出版物
• 减糖技术，全球趋势分析
• 碳水化合物减少技术：主要相关人员
• 全球减糖技术趋势分析：萃取物
• 碳水化合物还原技术，全球趋势分析：结构修饰
• 研究趋势与智慧财产权分析：分析师见解

成长机会宇宙

• 成长机会1：提高甜味剂适口性的技术
• 成长机会二：中空及先进表面改性技术
• 成长机会3：先进的发酵方法，生产低热量高活性成分

附录

• 技术成熟度等级 (TRL)：解释

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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