Technological advances help reduce sugar in food and drinks

DUBLIN, March 8, 2024 /PRNewswire/ — “Technology Advances Enabling Sugar Reduction in Food and Beverage Products” report has been added to’s offer.

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Sugar reduction has become common in the food industry as end consumers increasingly focus on healthier food choices. As research highlights that excessive sugar consumption can lead to chronic health problems, regulators are actively establishing guidelines requiring the reduction of sugar in various products. In response, industry players are developing strategies to reduce sugar in their product formulations.

This research provides an overview of technological advances related to sugar reduction strategies in F&B products. Although sugar has a myriad of functional benefits in addition to adding sweetness, many challenges and obstacles still need to be overcome when considering alternatives to sugar in product development, including the need to adapt production techniques and modulation of aroma and taste, the need to carefully characterize new ingredients. , and the careful assessment of the use and safety of innovative sweeteners in diets, including their nutritional impact and consumer acceptance.

Addressing some of these potential technology, supply chain and business challenges will help alternative sweetener companies thrive in the F&B sector.

Key questions of this research Will respond

  • What are the key technologies being developed to replace sugar in F&B products?

  • What are the emerging technological approaches to reduce and/or replace sugar?

  • What research and product development efforts are being undertaken by the various stakeholders?

  • What are the challenges faced by sugar reduction technologies? How are stakeholders trying to overcome these challenges?

  • What are the growth opportunities for stakeholders trying to develop sugar reduction technologies in the F&B sector?

Key growth opportunities

  • Techniques to Improve the Mouthfeel of Sweeteners

  • Advanced digging and surface modification techniques

  • Advanced fermentation methods to make low-calorie, high-potency ingredients

Key topics covered:

Analysis of growth opportunities

  • Sugar Reduction Efforts Driven by Growing Focus on Wellness

  • Reformulation and multisensory approaches as keys to reducing sugar

  • Scope of the research and key questions the study will answer

  • Search Segmentation

  • Growth drivers

  • Growth restrictions

Analysis of regulatory trends

  • Regulatory scenario for sugar reduction in North America

  • Regulatory scenario for sugar reduction in Europethe United Kingdom and Israel

  • Regulatory scenario for sugar reduction in Asia Pacific (Asia Pacific)

  • Regulatory scenario for sugar reduction in the rest of the world (ROW)

Technology analysis: sugar replacements

  • Main types of sugar substitutes

  • Extracts of plant origin are based on natural sugars, proteins and fibers

  • Sugar alcohols are preferred because they are relatively low in calories

  • Rare sugars offer additional health benefits

  • Recycled sugars offer sustainable sweetening options

  • Sweetener blends can maximize the sweetness of formulations

  • The search for futuristic replacement concepts is gaining momentum

Technological analysis: structural modification

  • Structural modification helps alleviate the need for reformulation in food and beverages

  • Emulsification helps in better mixing of the formulation

  • Encapsulation protects sweeteners from harsh environments

  • Enzymatic conversion helps make calorie-free sweeteners

  • Flavor modification helps improve the mouthfeel of foods

  • Gel aeration and spraying are methods of surface modification

  • Advanced particle processing and reduction techniques reduce the amount of sugar needed

  • Enabling technologies in surface modifications minimize sugar requirements

  • Progress in Reducing Sugar – Editor’s Perspective

Innovation landscape

  • Innovations in plant extracts: monk fruit

  • Innovations in other plant extracts

  • Innovations in sugar alcohols

  • Innovations in rare sugars

  • Innovations in recycled sugars

  • Innovations in blends

  • Innovations in structural modifications

Industry Efforts

  • Private funding encourages start-ups to accelerate their commercialization in international markets

  • Companies are focusing on raising capital to expand their production facilities

  • Unite stakeholder efforts to encourage the adoption of natural sweeteners

  • New product launches by foodservice companies implementing sugar reduction technologies

Research and intellectual property

  • Sugar Reduction Technologies, Global Trend Analysis: Research Publications

  • Sugar reduction technologies, analysis of global trends

  • Sugar reduction technologies, main stakeholders

  • Sugar Reduction Technologies, Global Trend Analysis: Plant Extracts

  • Sugar Reduction Technologies, Global Trend Analysis: Structural Change

  • Research Trends and Intellectual Property Analysis: Analyst Perspectives

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