Alland & Robert study on Acacia gum finds key ‘Nutri-Score’ ingredient gains for biscuit market
French-based ingredients company Alland & Robert has released results from its latest consumer research revealing that acacia gum, has provided a strong means of improving the ‘Nutri Score’ of biscuit ranges, tapping into a demand for healthier product options, reports Neill Barston.
The family-owned Normandy business, which traces its heritage back to 1884, has a strong commitment to delivering sustainable solutions, which has been at the centre of its product formulations, and engaging with global markets seeking an array of nutritionally valuable options promoting a balanced diet.
As part of this, its research and development team carried out testing using a standard multigrain cookie recipe with a “C” Nutri-Score. It found that by adding 3% acacia gum and reducing sugar content by 30% led to less fat and sugar, a lower calorie intake, and more fibre. From an initial “C” score, the modified recipe obtained an “A”.
Furthermore, the final recipe was adjusted to consider the impact of acacia gum on texture, appearance and sensory experience. To support these findings, Alland & Robert then conducted consumer tests, which showed that the acacia gum cookies were generally preferred and classed as high quality during sensorial analysis. Their characteristics and nutritional value were improved compared to “control” recipes that did not contain any acacia gum. Similar results were achieved for other recipes. By adding acacia gum and reducing sugar, the Nutri-Score for muffins was upgraded from “D” to “C”, and a gluten-free chocolate cake moved from “E” to “D”.
Launched in France in 2017, the Nutri-Score nutritional rating label appears on the packaging of many foods. This simple rating system summarises the overall nutritional quality of the food, considering negative points like calories, saturated fat, sugar and salt, and positive ones such as fibre, protein and vitamins. As well as appealing to consumers, the Nutri-Score also encourages food manufacturers to improve the nutritional quality of their products.
As the company noted, its focus on sugar alternatives comes as nearly 30% of the world’s population is overweight or obese, and this figure reaches 70.2% of adults in the United States, noting that it has been scientifically proven that consuming too much sugar increases the risk of diabetes and cardiovascular disease.
In the face of such rising obesity levels and growing consumer demand, the food industry is being urged to limit the amount of sugar in products. As a low-viscosity texturing agent, acacia gum improves the mouthfeel of sugar-free and reduced-sugar recipes. When partially or totally replacing sugar, it induces a low glycemic response due to its high fibre content. Remaining stable at different temperatures, it can be easily added to a wide range of recipes.