“Sugar-free” or “low-sugar.” The trend of consuming desserts and gelato with these characteristics is now a solid reality. The development of products with a low glycemic load has shifted from being an effort targeting a small niche of consumers who for health reasons need to limit their sugar intake to a market demand to satisfy a broader segment of consumers seeking wellness. This is confirmed, for example, by GS1 Italy’s Immagino Observatory (June 2023 edition), which analyzed the sales of nearly 133 thousand FMCG products in Italy. Claims of low sugar, high protein, and lactose-free have also increased sales in volume and not only in value. The characteristics of these products are so important to consumers that they don’t change their purchasing behaviour in supermarkets. Fearless sweetness For reasons of health or wellness, the taste for sweets with reduced or no sugar is growing, as shown by a recent experiment. Recommended dose According to the WHO (World Health Organization), consumption of free sugars should be limited to no more than 10% of daily intake, that is, no more than 50 grams equal to 12 teaspoons. This value does not include so-called intrinsic sugars (i.e., those naturally found in fruits and vegetables) and those found in dairy products (milk and yogurt). Michele Cappiello New recipes The orientation toward “sugar-free” as well as “lactose-free” cakes, cookies, and gelato is also seen in the growth of offerings in the shop windows of bakeries and gelato shops, and therefore in the search for recipes. Recent evidence of this was the presentation of low- or no-sugar desserts at Campus Salute in Naples (Italy) last October. Michele Cappiello of the pastry shop bearing his name in Santa Maria Capua Vetere, Caserta, Ca63
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