The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry

Sugar is a crowd-pleaser. There’s no denying it. Sugar has long been celebrated for its sweetness, versatility, and cost-effectiveness. But the bittersweet reality is that too much sugar is doing us harm.

As our understanding of nutrition expands, and with nearly one in eight people globally living with obesity(1), people are seeking out alternatives to traditional sugars.

And yet, despite the media coverage, new health regulations, and attempted innovations, making progress on sugar-reduction strategies can sometimes feel like wading through treacle.

And probably the biggest challenge is that consumers expect the same vibrancy and wow factor that initially captivated them in low-sugar varieties.

After all, sugar doesn’t just add sweetness, it also enhances texture, amplifies flavour, preserves freshness, and delivers the sensory experience that keeps consumers coming back for more.

So, how can we help you crystallise real change?

The recipe for success

DSM-Firmenich has the ingredients, technology and formulation expertise to help you tick every sweet box. Whether you’re creating a new reduced-sugar product from scratch or reformulating an existing product, we understand that 'reduced sugar' labelling can only go so far if taste isn’t a priority.

By investing in cutting-edge research and development, we can help you reduce sugar without compromising on what really matters to consumers.

For example, we can help achieve new premium taste benchmarks in low-sugar formats by focusing on the attributes consumers crave, such as an extra rich, creamy, and velvety-smooth taste and texture in low-sugar yogurts.

We have also created a receptor-based flavour technology, TasteGEM XD, that amplifies the sweetness perception of a range of sweeteners meaning less sweetener is required. This can help brands combat juice commodity challenges by restoring a consistent, sweet, juice-fresh taste year-round.

Meanwhile, TasteGEM Protein Shield flavours work wonders to mask the bitterness and astringency, and improve the mouthfeel in high-protein applications.  

For the beverage industry, we’ve introduced Carbonation Modulation, which enhances the carbonation effect in low-sugar drinks, improving flavour, mouthfeel and overall palatability.

Our BakeZyme and CakeZyme portfolio, supported by our hydrocolloid and protein ranges, can also be used in reduced-sugar confectionery to repair texture and create a more nutritious alternative.

It’s our collective ambition to make consumer diets healthier and more accessible by reducing undesirable ingredients like sugar and instead adding beneficial ones such as vitamins, nutrients, and probiotics. This is what we call ‘Health Plus, Health Minus’.

We believe today's consumers shouldn't have to choose between what tastes good, what feels good, and what's good for them.

Craving more?

At this year’s Food Ingredients Europe, we’re certain sugar reduction will be a huge focus. Leading this conversation will be Francesc Puerto, technical sales manager in Europe for sugar reduction, at DSM-Firmenich, who will present a session on the latest trends in sugar reduction, consumer perceptions and solutions for manufacturers.

Join us at the Exhibitor Showcase Theatre on 19 November to learn how we can help you lead the way in creating a healthier, more sustainable future for the food and beverage industry.

Find out more here.

1. World Health Organization