Sugar Reduction

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The refreshed site, developed by Costello Creative Group (CCG), offers an improved digital experience with faster navigation, detailed product information, and a sleek new design.

Replacing sugar isn’t just about cutting calories—it’s about replicating sweetness, texture, color, and mouthfeel. Experts highlight how allulose, erythritol, stevia, and tagatose are redefining sugar reduction, offering clean-label solutions that bridge indulgence and health.

SupplySide Global is the premier event for health and nutrition industries, uniting professionals from the dietary supplement, food and beverage, pet health, and personal care industries.

Gatorade is introducing Gatorade Lower Sugar, formulated without artificial flavors, sweeteners or colors and offering three-quarters less sugar than the original. The drink rolls out nationwide in spring 2026 in four flavors, including the return of Rain Berry.

Sugar reduction is vital for weight-conscious consumers, and the plant-based food market, especially dairy alternatives, is expected to hit USD 43.6 billion by 2028. However, combining sugar reduction with plant-based dairy is challenging. Rachel Zemse, a food scientist, offers insights on sweeteners for plant-based milk, yogurt, and ice cream.

Jarritos is bringing its top-selling Mandarin flavor to market in a zero-calorie format after consumers in blind taste tests couldn’t tell it apart from the original. The rollout spans major national and Hispanic retailers, with additional expansion ahead.

Smart Taste represents the next evolution of Kerry’s leadership in taste. It combines deep market insights, world-class flavor creation, and unique food science expertise to meet the growing challenges facing the food industry. 

PHX combines a multi-functional beverage blending of 700 mg of electrolytes and 200 mg of natural energy from green tea. 

With SOLUFORM, beloved gummy snacks are easy to realize as they facilitate the development of gummy recipes with less sugar and added protein, all while preserving the unique gelatin texture and rich flavor release.

At this year's IFT FIRST, hosted by the Institute of Food Technologists, Tate & Lyle invites attendees to Booth S600 to experience a brave new world of food and beverage formulation.