About this Research Topic
The increasing consumption of added sugars, especially sucrose, has become a significant public health concern, linked to chronic diseases such as obesity, diabetes, and cardiovascular diseases. Despite widespread awareness, global dietary patterns frequently exceed the recommended limits for added sugar intake. Sugar plays a critical role in the sensory properties of foods, influencing taste, texture, and overall consumer appeal. The distinction between naturally occurring and added sugars poses challenges, as many natural foods also contain sucrose. This complexity complicates efforts to manage and reduce sugar consumption. Moreover, the food industry's use of sugars extends beyond sweetness, affecting the structural and preservative qualities of products. Understanding the multifaceted role of sucrose and other sugars in our diet is essential for developing effective public health strategies.
The objective of this Research Topic is to tackle the urgent challenge of high sucrose consumption and its associated health risks by focusing on innovations in food technology. This study delves into the complexities of food formulation, particularly in reducing added sugars while maintaining consumer acceptance. It will explore current dietary patterns, emphasizing the role of sugars in food structure and texture. Additionally, the review will investigate cutting-edge strategies for taste enhancement, such as microstructural modifications and multisensory interactions, to develop healthier food products that satisfy sensory expectations. By examining potential sugar substitutes and alternative approaches, this work aims to propose actionable recommendations for the food industry to create products that align with both health guidelines and consumer preferences.
To gather further insights in this broad and impactful field, we welcome contributions exploring:
• The role of sucrose and added sugars in food processing, particularly their effects on texture, flavor, and preservation
• Evaluation and development of alternative sweeteners like natural extracts, honey, or low-calorie synthetics, focusing on their technological applications and consumer reception
• Usage of spices and natural flavor enhancers for sugar reduction without sacrificing taste or consumer satisfaction
• Innovative formulation and processing technologies aimed at sugar reduction, including new processing methods and ingredient reformulations
• Multisensory interaction and microstructural modification strategies to maintain or improve sensory qualities in reduced sugar foods
• Challenges and opportunities surrounding consumer education, product labeling, and marketing of low-sugar and sugar-substitute products
The objective of this Research Topic is to tackle the urgent challenge of high sucrose consumption and its associated health risks by focusing on innovations in food technology. This study delves into the complexities of food formulation, particularly in reducing added sugars while maintaining consumer acceptance. It will explore current dietary patterns, emphasizing the role of sugars in food structure and texture. Additionally, the review will investigate cutting-edge strategies for taste enhancement, such as microstructural modifications and multisensory interactions, to develop healthier food products that satisfy sensory expectations. By examining potential sugar substitutes and alternative approaches, this work aims to propose actionable recommendations for the food industry to create products that align with both health guidelines and consumer preferences.
To gather further insights in this broad and impactful field, we welcome contributions exploring:
• The role of sucrose and added sugars in food processing, particularly their effects on texture, flavor, and preservation
• Evaluation and development of alternative sweeteners like natural extracts, honey, or low-calorie synthetics, focusing on their technological applications and consumer reception
• Usage of spices and natural flavor enhancers for sugar reduction without sacrificing taste or consumer satisfaction
• Innovative formulation and processing technologies aimed at sugar reduction, including new processing methods and ingredient reformulations
• Multisensory interaction and microstructural modification strategies to maintain or improve sensory qualities in reduced sugar foods
• Challenges and opportunities surrounding consumer education, product labeling, and marketing of low-sugar and sugar-substitute products
Keywords: non-caloric sweeteners, multisensory interactions, texture, sensory analysis, microstructural modifications
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
