Food industry advances sugar reduction efforts to meet health trends

GLOBAL – Food and beverage companies are intensifying efforts to develop reduced-sugar products without compromising taste and product integrity to meet the demands of a growing health-conscious population. 

Reported by Food Ingredients First, industry players are increasingly turning to innovation and strategic partnerships to refine their formulations, driven by factors such as aging populations and rising rates of chronic diseases.

According to Anne Hirsch, head of the sugar management hub at Roquette, sugar reduction is not just a passing trend but a necessary response to evolving global priorities and consumer preferences. 

She notes that public policies are pushing manufacturers to reformulate products, making healthier choices more accessible. 

Citing the UK’s High in Fat, Sugar, and Salt (HFSS) law, she highlights how regulations are influencing industry decisions by restricting the promotion of high-sugar products and encouraging brands to rethink their ingredients and marketing strategies.

“The complexity of sugar reduction lies in the process of rebuilding and rebalancing sweetness, as preferences vary across regions and consumer segments.”

In addition, Sarah Diedrich, senior marketing director of global sweetening and texturizing solutions at ADM, explains that sugar plays multiple roles beyond sweetness, influencing flavor, texture, and functionality. 

She describes the challenge of replicating sugar’s role in products, noting that factors such as fruit profiles differ by geography, making formulation an intricate process. 

The company employs a Replace Rebalance Rebuild approach, ensuring that reduced-sugar products maintain the same sensory experience as their full-sugar counterparts.

Market research from Innova Market Insights indicates that Europe leads in reduced-sugar product launches, with soft drinks accounting for a significant portion of these innovations. 

Partnerships between companies are accelerating advancements in sugar alternatives, with Tate & Lyle recently teaming up with Manus to form The Natural Sweetener Alliance. 

This collaboration aims to expand access to natural sugar reduction solutions, starting with large-scale commercialization of stevia Reb M. Stevia remains the leading natural non-nutritive sweetener globally, followed closely by monk fruit and allulose.

Tate & Lyle has also partnered with BioHarvest to synthesize botanical sweeteners, a move described by Abigail Storms, SVP of the company’s global sweetener and fiber platform, as an effort to enhance sustainability and cost-effectiveness.

Another significant development comes from Roquette’s collaboration with Bonumose, which focuses on scaling the use of tagatose, a low-calorie sweetener with a minimal glycemic index.

Hirsch describes tagatose as a highly promising ingredient with significant health benefits, reinforcing its potential in the future of sugar reduction.

Consumer preferences are shifting as awareness of sugar’s impact on health continues to grow.

Diedrich observes that nutritional concerns once centered on fats but have now shifted to sugar content.

She notes that the emergence of GLP-1 medications, such as Ozempic, is influencing consumer behaviors, prompting food companies to refine their sugar-reduction strategies. 

Despite the rise of sugar-free products, she predicts that traditional sugar will still have a place in the market, with mid-calorie and reformulated options gaining traction.

Future approaches to sugar reduction may also see increased interest in specialty sweeteners like honey and agave, with ADM identifying untapped opportunities in this segment. 

Hirsch anticipates that governments will intensify efforts to lower sugar consumption through regulatory measures such as taxes and front-of-pack labeling. 

As brands work to meet sustainability goals, she stresses that a one-size-fits-all approach will not be effective. 

She emphasizes that ingredient suppliers and manufacturers must remain agile, adapting to local policies and evolving consumer expectations to develop effective solutions.

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