The global beverage market was generally weak in the first half of this year, with the sugar-free tea market becoming the only tea segment with positive growth. With the rise of low-sugar and low-salt diets, consumers are actively pursuing a healthy lifestyle, and 0 sugar, 0 calories and 0 fat products are gradually coming out of the circle. Consumers are more concerned about "sugar control but not completely sugar free".
How do you qualify "0 sugar, 0 calories, 0 added"?
Zero sugar: Total sugar content less than or equal to 0.5g per 100g or per 100ml of beverage.
Low sugar: Total sugar content is less than or equal to 5g per 100g or per 100ml of beverage.
Zero Calorie: Less than or equal to 4 calories per 100g or per 100ml of beverage.
Low calorie: less than or equal to 19 calories per 100g or per 100ml of beverage.
Anti-glycation and anti-ageing
(1) Glycation may lead to a variety of chronic diseases
Glycation, commonly known as "saccharification", is a non-enzymatic chemical reaction between reducing sugars (e.g. glucose) and proteins, lipids or nucleic acids.
This concept may seem obscure, but it is a common phenomenon in our daily lives. It is the chemical principle behind the browning of colour and the attractive aroma of food during high-temperature cooking processes such as baking bread and sliced buns. This phenomenon was first discovered in 1912 by the French chemist, Bernard Merard, and the chemical process is therefore also known as the "Merard reaction".
Late glycosylation end products are part of the pathogenesis of many chronic diseases such as diabetes and its complications, atherosclerosis, osteoporosis and Alzheimer's disease.
(2) Glycation accumulation is also a feature of skin ageing
Studies have also confirmed that both ageing and diabetic factors show a significant increase in the level of advanced glycosylation end-products in the skin; in other words, the accumulation of advanced glycosylation end-products in the skin is a typical feature of skin ageing.
In young people, no significant accumulation of advanced glycosylation end-products was observed when the skin was protected from the sun, whereas areas of skin exposed to the sun showed a significant increase in deposition, suggesting that UV exposure promotes the formation of advanced glycosylation end-products in vivo.
Another important factor in ageing is diet. Studies have shown that approximately 10-30% of the advanced glycosylation end products consumed from food are absorbed by the body and enter the circulation.
Foodmate Zero Calorie Sweetener
Ekosweet® Zero Calorie packets are gluten-free, natural sugar substitute sweeteners. Combining erythritol, inulin and steviol glycosides is the classic CP for coffee. we offer more sweetness options that are delicious, healthy and convenient!
Ekosweet® zero calorie syrup with three wine flavoured syrups for red wine, white wine and beer. Suitable for a variety of zero alcohol scenarios, it is rich in aroma and sweet in flavour, low in sugar, low in fat and low in calories. Eat healthy, use healthy!