With national campaigns developing almost weekly to demand a reduction in the level of sugar in people’s diets, and with legislation enforcing restaurants to include calorie content getting closer, there is a real need for chefs and foodservice operators to look at ways in which they can reduce both the calorie and sugar content of their dishes, especially desserts.
In order to make this process easier, Dietary Foods has introduced Sweet’N Low Stevia for Chefs. With Stevia being recognised as ‘Nature’s Sweetener’, the new product provides the catering industry, whether it be contract caterers, cafes, hotels, restaurants etc., with the ideal solution to reduce, or in some cases, eliminate sugar from a recipe.
When used in recipes where sugar is solely required for sweetening, such as custard, caterers can simply replace the sugar content with Stevia to reduce the calorie content by a massive 90%. What is more it couldn’t be easier. Simply replace the quantity of sugar, with Stevia, at a 10:1 ratio. For example, if the custard recipe requires 300g sugar, you replace with just 30g of Stevia. Where the recipe is using the sugar for more than simply sweetening, you can reduce the sugar content by 50%, giving a 45% reduction in calories. This would be particularly relevant to sponges, or almond tart.
Testing carried out at Oxford Brookes University on a range of products including Eton Mess, Peach Dessert and Almond Tart, proved the success of the sugar reduction. So impressed were Oxford Brookes that they added the Reduced Sugar Almond Tart alongside the standard Almond Tart on their menu highlighting the 50% reduction in sugar and the 60 calorie reduction per slice. Over a third of the 261 diners opted for the healthier version, with over 89% voicing a greater need for reduced sugar desserts being available. Post response was extremely favourable on a taste and consistency perspective.
And, if this all sounds too good to be true, the good news for caterers is that as Stevia is used at a ratio of 10:1, it compares extremely favourably to traditional sugar from a cost standpoint.
Nick Stillingfleet, Commercial Director at Dietary Foods is delighted with the new product:
“This product is the result of many months of formulation and significant research and we are delighted that the product has gone through third party testing with flying colours. It is absolutely perfect for chefs from a timing perspective with so much press highlighting the need to significantly reduce sugar in our diets. By including reduced sugar items on the menu, it can be a significant opportunity to demonstrate that the outlet is listening to diners concerns.”
Stevia for Chefs is available in an easy to open and close, reusable 1KG PET tub.
For further information on Dietary Foods or Sweet’N Low products please visit www.dietaryfoods.co.uk or call 01353 720791.