Alexa Bosshardt MPS, RDN

Alexa Bosshardt, MPS, RDN, is a research chef and hands-on industry consultant who has devoted most of her career to providing recipe formulation and nutritional marketing services to food and beverage manufacturers and restaurant chains. With a culinary degree from Johnson & Wales, and multiple degrees from Cornell University, Bosshardt has enjoyed more than three decades of teaching ServSafe and Culinary Nutrition courses, as well as corporate wellness classes. She currently consults for a number of food companies. Read more of her articles on the sweet things in life . She can be reached at alexa@fitculinary.com.

Nutrients and Ingredients Targeting Healthy Aging Needs

From protein and collagen to CoQ10, anthocyanins, and adaptogenic mushrooms, formulators are leveraging macro- and micronutrients to support bone, brain, heart and immune health in aging consumers

Alexa Bosshardt MPS, RDN

September 17, 2025

Formulators are exploring proteins, micronutrients, and functional botanicals to address bone, brain, heart, and immune health as consumer demand for healthy aging solutions grows.

Consumer Sweet Preferences Make Sugar Reduction Challenging for Product Developers

Beverages continue to lead all categories of foods and beverages with the greatest number of low/no sugar claims

Alexa Bosshardt MPS, RDN

December 12, 2022

Global concerns over obesity, diabetes, and cardiovascular disease will usher in the new year’s health and wellness initiatives. Consumers will engage in the annual effort to seek out food and beverage choices with more moderate amounts of nutritive sweeteners (i.e., sucrose and fructose), lower amounts of “undesirable” fats, and fewer calories.

Sweet Times: New Trends in Sweeteners

Science is helping product developers hit the sugar-reduction sweet spot

Alexa Bosshardt MPS, RDN

April 25, 2022

An emerging trend in the world of sweetness is that of “natural browns.” These predominantly nutritive sweeteners include organic and raw sugars that are less processed and align with health- and eco-friendly concerns as perceived by consumers.

Studying the Art and Science of Sugar Reduction Ingredients

Hitting the Sweet Spot: The perception of sweetness for a sweetener relies on how it works in formulation, how it is metabolized in the mouth, and how it binds with receptors on the tongue

Alexa Bosshardt MPS, RDN

January 11, 2022

Here are some tips and insights into using the currently popular sugar-reduction ingredients that can help processors hit the sweet spot bullseye.

2022 PREDICTIONS | SWEETENERS

Consumer Demand Continues to Drive Sugar Reduction

Sugar Drop: Processors and ingredient technologists are getting creative in meeting consumer demands to cut sugar

Alexa Bosshardt MPS, RDN

January 4, 2022

The drive to reduce sugar derives from two consumer demands: lower calories and "healthier" (read: no empty calories) ingredients.

A Brief Review of Sweetener Options Varieties

Among the nutritive sweetener, trending sources include syrups from maple, sorghum, corn, and malted grains

Alexa Bosshardt MPS, RDN

May 5, 2021

The rapidly expanding array of sweetener options merits a look at the best uses, applications, and formats whether considering them solely for flavor and performance or with an eye on reduction of nutritive sugars. Among the nutritive sweetener, trending sources include syrups from maple, sorghum, corn, and malted grains.

Low and Sweet: Sugar Reduction is Keeping it Real

With consumers continuing to pursue more healthy alternatives to indulgences, counting calories from sugar has taken off

Alexa Bosshardt MPS, RDN

February 12, 2021

Consumers' continued pursuit of more healthy alternatives to their favorite indulgences has led to a rise in the use of natural high-intensity sweeteners, ultra-low-calorie 1:1 drop-in sweeteners, and natural sweetness enhancers.

2021 Predictions: SWEETENERS

Sweeter Times Coming

The search for sweetness is only natural.

Alexa Bosshardt MPS, RDN

November 30, 2020

Consumer commitment to reduce sugar consumption continues to drive industry opportunities to develop non-nutritive sweeteners that perform and taste like table sugar. Blending nutritive sweeteners with high-intensity sweeteners (HIS) has become the standard, with stevia being the common go-to, typically in blends with everything from corn-derived sucrose or dextrose to maltose or tapioca sugar, or recent arrivals like coconut sugar.

Sweetener Blends Continue to Expand and Become More Nuanced

The Sweet Life: What does the sweetener landscape look like as we enter the third decade of the 21st century?

Alexa Bosshardt MPS, RDN

May 13, 2020

The 2019 International Food Information Council (IFIC) Food and Health Survey reported that limiting or reducing sugar in the diet, along with eating more fruits and vegetables, topped the dietary changes consumers were making.

2020 PREDICTIONS: SWEETENERS

Trends in Sweeteners

The ongoing trend for sweet success continues

Alexa Bosshardt MPS, RDN

December 12, 2019

Breakthroughs in ingredient technology have produced a number of new sweetener systems and custom proprietary blends.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Once targeted at athletes, active nutrition products with benefits like energy, focus, hydration, and protein are now winning over everyday consumers seeking support for their busy lifestyles.

Alexa Bosshardt MPS, RDN

ARTICLES

Nutrients and Ingredients Targeting Healthy Aging Needs

Consumer Sweet Preferences Make Sugar Reduction Challenging for Product Developers

Sweet Times: New Trends in Sweeteners

Studying the Art and Science of Sugar Reduction Ingredients

Consumer Demand Continues to Drive Sugar Reduction

A Brief Review of Sweetener Options Varieties

Low and Sweet: Sugar Reduction is Keeping it Real

Sweeter Times Coming

Sweetener Blends Continue to Expand and Become More Nuanced

Trends in Sweeteners

Unlock the Future of Food and Beverage Innovation

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