Although research is not conclusive, sugar and sugar calories in foods and beverages often are linked to excess body weight. In turn, the world’s ongoing obesity crisis has left governments, health organizations, and health professionals seeking new ways to help consumers achieve healthier weight. Not surprisingly, nations around the world are calling for sugar reduction in their respective dietary guidelines.
Understandably, these efforts are pressuring food and beverage manufacturers to reduce sugar in their finished products. However, sugar reduction can be a challenge for formulators who want to retain a product’s characteristic sweetness, taste, and sensory characteristics.