Registered Dietitians, Nutritionists
Polyols in Sugar-Free and Reduced-Calorie Foods and Beverages
Educating patients just got easier! Check out this presentation on polyols (or sugar alcohols) designed for health professionals in educating patients and clients about sugar replacers or a sugar free diet.
New Nutrition Facts Label to State Added Sugar Content: How Polyols Can Help Reduce Added Sugars
Polyols, also known as sugar alcohols, are not considered added sugars by the FDA and therefore, will not be accounted for in the “added sugars” category. Polyols are non-sugar, low-digestible carbohydrates which can be used to partially or totally replace the sugar content of foods and beverages.
Food Scientists, Culinologists, Food Manufacturing Professionals
Global Sugar Reduction Initiatives and Approaches to Limit Sugar in Various Formulations
The Calorie Control Council participated in a scientific presentation on polyols at the 2015 Institute of Food Technologists Annual Meeting in Chicago. The presentation, “Global Sugar Reduction Initiatives and Approaches to Limit Sugar in Various Formulations,” highlighted global initiatives to reduce sugar content of foods and provide those tasked with formulating reduced sugar products with guidance on relevant ingredient solutions with a focus on confectionery and bakery applications.
Polyols: Sweet Alternatives for Sugar Reduction
Ever wonder how to reduce the calorie and sugar content of some of your favorite foods while maintaining their sweetness? In September 2014, the Research Chefs Association, in conjunction with the Calorie Control Council, sponsored a webinar, “Polyols: Sweet Alternatives for Sugar Reduction.” The webinar featured a brief background on different polyols, including their use and safety. Additionally, a demonstration was provided on how to use polyols in different ways, including various baking and confectionery applications.
Food Technologist Magazine Publishes Article on Polyols
Author Peter Jamieson’s article, “Reducing Added Sugars with Polyols,” was published in the November 2016 issue of Food Technology. The article provides details on the different types of polyols and their functionalities, which vary by polyol but mimic those of sugar.