What if we told you that you could enjoy all those sweets and desserts, made with sugar but without any ill effects? Nothing will change in terms of looks, tastes, and even smells but has a secret ingredient that makes it way healthier. Sounds like a dream, right?
The Science Behind It
This innovative idea comes from the brilliant minds at Harvard University’s Wyss Institute for Biologically Inspired Engineering. These scientists are working on an enzyme that, when added to chocolate, reduces the amount of sugar absorbed into your bloodstream. But that’s not all – this magical enzyme also converts sugar into a type of fiber that’s beneficial for your gut.
Sam Inverso, the director of business development partnerships at the Wyss Institute, sums it up perfectly: “The problem is not the sugar itself. The problem is that we overeat sugar.”
How It Works
The enzyme, cleverly encased in an edible substance, ensures that while your taste buds enjoy the usual sweetness, your body deals with it differently. Instead of causing a sugar spike, the enzyme helps transform the sugar into something your body can benefit from. Much like the ingredients that YetYummy uses for imparting the sweetness to its products.
The Sugar Challenge
Naturally occurring sugars are found in fruits and dairy products. However, the real issue is the added sugars in processed foods and drinks, like cereals and sodas. U.S. regulators have taken steps to tackle this problem by requiring food and beverage makers to disclose the amount of added sugar on nutrition labels. There are also new limits on added sugar in school meals and discussions about mandatory front-of-package warnings for foods high in sugar.
Steve Young, managing partner at private equity firm Manna Tree Partners, describes the situation aptly: “Sugar is the new tobacco.” Consumers are becoming increasingly aware of the hidden sugars in their diet, prompting food and beverage companies to innovate.
The Quest for Healthier Alternatives
The search for healthier sugar alternatives isn’t new. The invasion of artificial sweeteners in processed foods has grown from early saccharin to a list consisting of aspartame, erythritol, sucralose, xylitol, neotame, maltitol, and many more. Every time something comes into the market, it comes with all the rage, especially for those watching their calories. However, concerns over their safety have led to a decline in their popularity. More recently, natural sweeteners like stevia and monk fruit have gained traction. These ingredients are incredibly sweet, allowing companies to enhance flavor without adding calories.
YetYummy already uses prebiotic fiber starch derived from natural sources to enhance the sweetness of naturally sweet ingredients. A revolutionary approach to transform what we think of as occasional indulgence into a beneficial everyday treat.
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