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USA – The U.S. Food and Drug Administration (FDA) is expected to mandate front-of-package labeling for added sugars, a move that comes as consumer interest in reducing sugar intake continues to rise.
A report by the International Food Information Council (IFIC) revealed that 66% of consumers in 2024 are actively trying to limit sugar consumption, up from 61% in 2023.
This trend is reshaping the food industry, particularly in the dairy sector, where products such as flavored milk, ice cream, and yogurt have historically contained high levels of sugar.
Regina Draper, Cargill’s research and development manager for dairy, noted that while consumers are seeking reduced-sugar options, they still expect indulgent experiences similar to full-sugar products.
Advances in ingredient technology are now making it possible to maintain taste and texture while lowering sugar content.
According to Thom King, chief innovations officer at Icon Foods, removing sugar presents challenges beyond sweetness, including changes to mouthfeel and viscosity, as sugar provides volume and structural integrity in many formulations.
He stated that there is no direct one-to-one replacement for sugar, making it necessary to find the right combination of ingredients to replicate sucrose’s properties.
Sugar reduction challenges in dairy
The complexity of sugar reduction is heightened in dairy products with high protein content, which can introduce taste challenges.
Draper emphasized that combining advanced stevia sweeteners with natural flavors can help counteract off-flavors while maintaining the desired mouthfeel.
Sweeteners such as allulose and polyols, including erythritol, are being incorporated to replicate sugar’s functionality, particularly in frozen dairy applications where they aid in controlling ice crystal formation.
Mark Robert, technical lead at Tate & Lyle, highlighted that sugar plays a key role in balancing flavors, and reducing it may lead to off-flavor development if not properly managed.
“Functional ingredients are increasingly being used to replace sugar’s role in texture and stability.”
Emerging sweeteners and technologies
According to Matthew Park, senior associate for sugar reduction at Ingredion Inc., polyols, soluble fibers, and low-sugar syrups help maintain the bulk and mouthfeel of reduced-sugar dairy products.
Liquid allulose, for instance, offers a caramelized flavor while reducing calories.
Thaumatin, a protein-based sweetener derived from the katemfe fruit, has also gained attention for its ability to enhance the perception of sweetness while reducing sugar by up to 75%.
Reb M stevia is another alternative that delivers a clean, sugar-like taste without the bitter aftertaste commonly associated with stevia extracts.
Hank Wang, technical director at Howtian, reported that enzyme-modified glycosides derived from stevia have shown potential in improving mouthfeel and blocking bitterness.
“Flavors with modifying properties (FMPs) are also being used to refine the taste profile of sugar-reduced products by enhancing sweetness and masking undesirable notes,” he said.
Jenise Pratt, senior manager of commercialization at Sweegen, emphasized that taste modulators should be an essential tool for formulators looking to balance flavors in sugar-reduced products.
Chicory root fibers, such as inulin and oligofructose, are emerging as viable sugar substitutes due to their ability to provide bulk while also offering prebiotic benefits.
According to Kyle Krause, product manager at Beneo, these fibers contribute to digestive health and lower the glycemic response when used in place of sugar.
Isomalt and isomaltulose, both derived from sugar beets, are also being utilized for their ability to deliver sweetness with a lower impact on blood sugar levels.
Advancements in enzyme technology are further shaping sugar reduction strategies. Better Juice has developed a patented enzymatic process that reduces sugar in fruit juices while increasing fiber content, a solution that could be extended to dairy applications.
Precision fermentation is also being employed by companies like Avansya, a joint venture between Cargill and dsm-firmenich, to produce high-purity stevia sweeteners without relying on plant extraction.
Molecular farming, another emerging technology, is being explored to produce specialty ingredients such as monk fruit-derived sweeteners.
Tagatose, a naturally occurring rare sugar found in dairy and fruits, is gaining attention for its sugar-like properties and low glycemic index.
Ed Rogers, CEO of Bonumose, reported that his company has developed an enzymatic production process for high-purity tagatose and other alternative sweeteners.
The collaboration with Roquette aims to scale up production, making tagatose a more accessible option for sugar reduction in dairy products.
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