Sugar in nutrition
A natural partof everything
A sustainable diet thrives on balance and variety. Sugar helps to add variety to our diet and expand the range of foods available: sugar makes life more colourful.
Sugar gives products an identity
Sugar makes products unique. It gives products their flavour, volume, colour, texture, consistency and keepability. If a product loses its sugar, it loses its distinctive character.
Our Sweet Science edition, Multitalented Sugar, provides an overview of the properties and functions of sugar.
Aroma and flavour:
Sugar helps bring out the full aroma of foodstuffs. It ensures harmony in the flavour of food, too, for example as a counterbalance for more sour ingredients.
Texture and volume:
Sugar affects the structure and consistency of food and generates a pleasant feeling for the palate. In bakery goods, it ensures that dough remains stable and, at the same time, flexible and formable. It also helps baked goods to develop a moist, fine-pored crumb structure and a crispy crust.
Shelf life:
Preserving food just like in grandma’s day: Sugar is a tried and tested way of preserving food naturally and without the addition of preservatives. Sugar binds water and reduces the water activity, as it’s called, in food, effectively inhibiting the growth of unwanted microorganisms.
Sugar is visible
Sugar is deliberately used as an ingredient in a wide variety of foods for good reasons – both at home in our own kitchens and in industrial production. Whether sugar has been added and how much sugar is contained is consistently labelled on every single product without exception.
