SUGAR REDUCTION
Innovation Surges in Reduced Sugar Product Formulation
R&D teams discover challenges and inspiration for ingredient applications across food categories
ShineWater Tropical Lemonade ‘Trolls Band Together’ cans
The new beverage is made with all-natural ingredients, zero sugar, and electrolytes
ShineWater partnered with DreamWorks Animation for the new chapter in the blockbuster musical franchise “Trolls Band Together.” ShineWater introduced limited-edition “Trolls Band Together” cans and pouch packaging fall ahead of the film’s November 17 release.
The partnership features a brand new ShineWater flavor, Tropical Lemonade which features notes of lemon and guava. Staying in line with ShineWater’s lineup of fruit-forward flavors, Tropical Lemonade is made with all-natural ingredients, zero sugar, and electrolytes, while providing a daily dose of vitamin D. Fan-favorite flavors Mixed Berry Acai, Fruit Punch, Peach Mango, Watermelon Blackberry, Coconut Lime and Strawberry Lemon also will be available in the limited-edition can format.
Through this partnership, ShineWater pouches will be distributed in limited-edition packaging, which will also feature characters from “Trolls Band Together.” Its line of pouches helps each member of a family, no matter the age, boost vitamin D intake to decrease the chance of deficiency. The limited-edition cans and Trolls-themed pouches will be available for consumer purchase this fall.
Catalina Crunch Pairings
The low-sugar cereal contains nuts and berries for a combination of crunch and flavor
Catalina Crunch® launched its newest cereal innovation, Catalina Crunch® Pairings. The new line of cereals aims to elevate the low-sugar cereal category with nut and fruit inclusions that will be available online this week and will roll-out in retailers nationwide in early 2024.
This innovative new product launch came from the insight that one in three consumers add toppings to their cereal as a way to improve taste and texture. With this new line, the brand is able to combine the cereal base with flavorful inclusions like nuts and berries for a combination of crunch and flavor. The brand is launching with two new flavors: Blueberry Muffin Cereal with Whole Blueberries and Honey Nut Cereal with Roasted Almonds.
Top trends in low-sugar beverages and dairy products
Reducing sugar in dairy products poses certain challenges—but the experts are there to help
Sugar reduction—applying the term as a generic for full-calorie sweeteners—remains one of the top concerns among consumers, yet the lack of willingness to sacrifice flavor and function remains a challenge to product developers. This is especially the case for dairy items and beverages. As an example of the complexity of the challenge, reducing sugar in a clear, still beverage differs from doing so in a carbonated beverage, which, in turn, differs from doing so in a dairy-based beverage.
Certain sugar replacers might be better suited for different types of beverages—let’s say clear still, clear carbonated, and dairy-based. For this reason, formulators look for specific aspects when it comes to each type of beverage and the sweetener they choose for it.
New considerations for botanicals in sugar reduction formulations
Taste remains a primary obstacle when applying a range of modern sugar alternatives
Ingredient makers are hitting the sweet spot with toothsome line-up of natural, botanical sugar replacers
The quest for great tasting foods with as little sugar as possible has challenged formulators and product developers across categories in the food industry. Consumers have an unwavering love for sweet foods and drinks. Their fear of its physiological consequences is equally real and a compelling reason to reduce sugar in packaged foods. (For the purposes of this article, “sugar” refers to the primary caloric mono- and disaccharides fructose, glucose, and sucrose.)
With only a couple of exceptions, lower-and zero-calorie sugar alternatives have failed to live up to the multifaceted functionality and flavor of sucrose and its components, glucose and fructose. In fact, great taste remains one of the primary obstacles to overcome with the range of sugar alternatives cropping up in the marketplace. A close second, of course, is performance in a formulation.
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