Sugar Reduction

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Current consumer trends show that plant-based alternatives remain a topic of great interest, in part because they have clear advantages over meat in terms of sustainability and animal welfare. 

IFIC Foundation predicts that 2019 will bring a larger focus on the food journey, greater attention to food safety and allergens, continued consumer concern about sugar and increased popularity of plant-based eating.

Desserts have long since left the boundaries of chocolate, vanilla, or strawberry and cake, pie, or ice cream. Modern desserts include such ingredients as florals, figs, vinegars, alcohol reductions, and even normally savory or pungent elements like tahini and lemongrass.

A nod to Americana and beverage flavors that evoke childhood memories, the development of Strawberry and Grape was driven by Waterloo’s dedication to crafting the most cutting-edge and bold sparkling waters possible.

The trend leading coral pink, yellow and green illustrations on the DRY Zero Sugar Ruby Citrus packaging were created by internationally-celebrated artist, Catalina Estrada. 

Pyure Brand’s research shows that consumers choose Pyure for its taste while looking for a way to reduce sugar intake for weight management and to reduce net carbs.

While the 2015–2020 Dietary Guidelines for Americans recommends an intake of added sugar of less than 10% of daily calories, only 42% of Americans are meeting this guideline.

The increasing global focus on healthy nutrition means that more and more consumers are searching for guilt-free indulgence. However, worldwide market research has shown that for many this remains a challenge. For example, one-fourth of US consumers, always or most of the time, feel guilty when snacking.

Sugar reduction efforts from food and beverage processors include product reformulations, as well as new offerings with reduced sugar or zero sugar content.

Mafco’s Magnasweet® is effective in enhancing and modifying flavors of a food or beverage as well as masking off-flavors.