Our sugar replacement formula ENSO 16 as a gamechanger

Clinical study confirms: Revolutionary sugar replacement formula can solve the world's sugar problem

Trigger for many diseases: Experts from science and industry draw attention to global sugar problem at press breakfast.

• Hidden sugar traps, psychological factors and learned behavior in childhood: causes for sugar consumption are manifold
• Sugar substitute formula ENSO 16 as a gamechanger: Study by the Medical University of Vienna shows hardly any effect on blood glucose and insulin levels
• Great future for application in industry: "ENSO 16 can be easily applied to all foods and already in a wide variety of areas.

Sugar has become a worldwide health problem. But how dangerous is sugar really? What effects does it have on the body and what alternatives are there? Experts from industry and science got to the bottom of these questions at a press breakfast at Café Leopold in the Museumsquartier at the invitation of the domestic food tech NEOH. NEOH founder and CEO Manuel Zeller discussed the effects of excessive sugar consumption together with internist and nutritionist Dr. Elisabeth Krippl, nutritionist Holly Wilkinson, BSc, and Stefan Kotynek, authorized signatory and sales manager of STAMAG Stadlbauer Malzfabrik GmbH, and presented a promising solution for the future in the form of the sugar substitute formula ENSO 16 - now also scientifically confirmed for the first time by a study of the Medical University of Vienna. 

What makes sugar so dangerous: triggers for diseases and hidden sugar traps

The fact that sugar is omnipresent in Austria is shown by current figures: For example, daily per capita consumption in this country averages 82 grams of sugar. "Too much sugar causes our blood sugar level to rise rapidly. The ability to lower this again has only our hormone insulin - supported by movement", so Internistin and Ernährungsmedizinerin Dr. Elisabeth Krippl and means further: "The more frequently we supply our body with sugar, the more insulin it must produce around the blood sugar again to lower. This can lead to insulin resistance in the cells and subsequently to obesity, the development of serious diseases such as diabetes, cardiovascular diseases, vascular, kidney, eye and nerve damage, poorly healing wounds and depression. Too much sugar can also promote tooth decay and fatty liver." 

The big problem, he said, is processed sugar in foods as a hidden trap: "Whether it's frozen pizza, cornflakes, muesli, store-bought salad dressings or sauces - highly processed foods in particular are true sugar traps. Many products that we consume on a daily basis and where you wouldn't even suspect it are often very high in sugar. This processed sugar is also called free sugar, which must be distinguished in any case from bound sugar in fruits, vegetables or dairy products," clarifies nutritionist Holly Wilkinson, BSc. 

Psychological factors: craving for sugar trained since childhood

Studies suggest that sugar triggers addiction symptoms like a drug. According to Holly Wilkinson, BSc, this phenomenon can be traced back to learned conditioning in childhood: "Learned behavior from an early age is the main reason for our craving for sweets. We all know this from the past: many children are comforted, calmed or, above all, rewarded with sweets when they have done something well. To achieve this reward effect in our brain, the sweet taste in particular is crucial."  

For our reward system, however, sugar is not necessarily needed, but the right alternatives: "Sugar substitutes can also provide the right sweetness. Unfortunately, however, the existing sugar substitutes on the market are not really useful, as they lead to other problems and usually still affect blood sugar," says Wilkinson, adding, "In addition, the cause should also be worked on, not just the symptoms. With professional counseling, previous coping mechanisms for stress and emotion can be replaced with other, preferably healthier habits." 

ENSO 16: Clinical study confirms positive effects of NEOH's sugar replacement formula

So far, then, there has been no widely applicable solution to the often hidden sugar consumption. Until now, because a recent clinical study by the Medical University of Vienna now provides scientific proof that the sugar substitute formula ENSO 16 developed in Austria has no or only minimal effects on blood sugar levels compared with sugar. The study examined the effects of 30 grams of ENSO 16 compared to 30 grams of sugar on blood sugar and the release of insulin after a single blinded intake of a drinking solution in healthy individuals. The result: It was shown that with ENSO 16, blood glucose as well as insulin and the insulin cleavage product C-peptide in the blood increased significantly less or not at all compared to the blood levels after ingestion of the same amount of sugar.

He adds: "Our sugar replacement formula is an absolute game changer. ENSO 16 replaces 100% of conventional sugar, is easy to apply to all foods, and can already be used in a wide variety of areas. And best of all, whether it's Sachertorte, ice cream or our new NEOH products - the sugar replacement formula tastes simply great and is almost indistinguishable from industrial sugar."

"No influence on baking result": ENSO formula can be used in many products

The uncomplicated way in which sugar can be replaced by ENSO is demonstrated by a newly developed recipe from STAMAG, Austria's largest manufacturer of baking mixes based in Vienna-Stadlau. Tried and tested recipes for confectioners, bakeries and the catering trade were adapted in STAMAG's baking academy using the sugar substitute formula ENSO and processed in the conventional way with STAMAG baking ingredients. The intensive development of this baking mix confirms that both processing and flavoring of the ENSO sugar substitute formula are very close to a sugar-containing recipe, making it ideal for industrial as well as artisanal use. "NEOH's ENSO raw materials replace conventional sugar in almost all applications without adapting the recipe and without affecting the baking result," confirms Dipl. oec. troph. Albert Ponzelar-Becker, head of development at STAMAG.

 "The demand for sugar-reduced foods is growing strongly. Consumers, however, are not prepared to sacrifice enjoyment value in exchange for not using sugar. In collaboration with NEOH, we have succeeded in producing baked goods that are sensorially indistinguishable from products made with sugar. We are proud to be part of this innovative development and are pleased with the positive feedback from the various markets," says Stefan Kotynek, Sales Manager at STAMAG. In addition to Biogena, Eis-Greissler and REWE, STAMAG is also one of NEOH's major customers who are already relying on the innovative ENSO raw material ahead of the official marketing planned for next year.