Keeping consumers sweet

The debate surrounding sugar in food continues worldwide – in Europe in particular there have been clear government warnings to consumers to reduce daily intakes due to the link between sugar consumption and obesity and diabetes. Therefore, natural and healthier sweeteners are becoming an increasingly popular solution for consumers of baked goods who wish to control their sugar intake and limit their use of artificial sweeteners. In the May issue of CP, Daisy Phillipson considers the role of sugar reduction and naturally derived sugar replacers.

Also on the subject of healthier indulgence, Keith Graham, looks at the increasing popularity of confectionery that is ‘better for you’, discussing issues relating to the formulation and processing of confectionery that is ‘less unhealthy’ than the standard product or ‘functional’, which incorporates medication or dietary supplements that enable a positive health claim to be made.

Suppliers of bakery ingredients, such as flour, baking powder and sugar, are increasingly automating their packing facilities as they strive to enhance their competitive edge. Paul Wilkinson advises bulk manufacturers on the best way to introduce a new bagging system.

Also in the issue, we preview the Sweet & Snacks Expo. More than 90 countries will be represented at this years’ event, which is sponsored by the National Confectioners Association and will be held from 19-21 May at Chicago’s McCormick Place. We look forward to meeting you there.

We consider the future of confectionery, with a review of Emporious: The Sweet Shop of the Future, an event created by Paul A Young and Dr Morgaine Gaye, which took place over a weekend in March as part of Nesta’s FutureFest at London’s Vinopolis.

Lu Ann Williams examines the key drivers in the global snack and cereal bar market with a look at healthier options. And finally, Gao Fu Mao reports on how US-based coffee and doughnut chain Dunkin’ Donuts plans to expand in China.

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