[Formula Interpretation] "Sugar-free" does not mean "no "sweetness"—MiniCrush takes you to dismantle the secrets behind the ingredient list
Market Insight: The trend of sugar control is sweeping the world, and consumers' definition of "sugar" is changing
In recent years, global health awareness has been awakening, and "low-sugar," "sugar-free," and "0 sugar" products have grown rapidly in the snack food market. As an innovative company in the field of freeze-dried candies, soft candies, and jellies, MiniCrush has continuously received buyers' customized demands for "sugar-control formulas" in the export market.
However, many consumers are often confused by labels such as "sugar-free" and "low sugar" during the purchase process, mistakenly thinking that the two are the same concept or equivalent to "no sweetness" and "no calories." MiniCrush believes that understanding the differences in the formula standards of these two terms is crucial to purchasing candies that truly meet health goals.
Ingredients revealed: "Sugar-free" emphasizes limited quantity, "low sugar" emphasizes reduction
According to the definition of labels in the International Food Codex and most countries/regions (such as the European Union and the US FDA):
Sugar-free: The sugar content in every 100 grams/ml of food does not exceed 0.5 grams. Sweeteners (sugar substitutes) such as erythritol, stevia, xylitol, etc., are often used to replace sucrose to achieve the purpose of sweetness without burden.
Low Sugar: The sugar content per 100 grams/ml must be significantly lower than that of standard products (usually less than 5 grams). A certain proportion of sugar components is still retained in the product, but it is greatly reduced compared to traditional candies.
MiniCrush pointed out that the formula logic of the two is different. "Sugar-free" is to accurately control the use of raw materials, while "low sugar" is more inclined to gradually reduce the sugar content, aiming to balance taste and health.
MiniCrush R&D case analysis
Sugar-free freeze-dried soft candy: no sucrose or glucose is added, erythritol and stevia are used for compounding, the sweetness is natural, and the glycemic index is almost 0.
Low-sugar jelly bar series: Concentrated juice provides natural sweetness, and some sugar substitutes are used to reduce the total sugar content, which is especially suitable for light eaters who focus on calorie control.
The MiniCrush R&D team has conducted professional sweetness curve tests to ensure that the taste experience is not sacrificed even if the sugar content is reduced, creating a solution that combines deliciousness and health for global customers.