A structured approach to sugar reduction

We always begin by gaining an overview and conducting a comprehensive assessment of the application, so that we can advise on the right choice of ingredients to use in order to create a solution that works effectively.

When working with sugar reduction in practice, an overview and a holistic approach are crucial to making the right choices during the development process.

Adjustments to sugar levels affect several parts of the formulation simultaneously and place demands on both prioritisation and structure within the process. Therefore, sugar reduction requires an approach where the product’s overall function is assessed before working on specific adjustments.

Start with an overview

Before selecting ingredients or making changes to the recipe, it is crucial to understand the starting point. This creates a more reliable basis for decision-making and reduces the risk of unforeseen consequences later in the process.

It may be relevant to clarify, among other things:

What role does sugar play in the existing formulation.
Whether sugar primarily contributes to flavour, texture or declaration.
What sensory expectations the product must meet.
What requirements there are regarding nutrition, price and labelling.

Once these factors are clear, it becomes easier to assess where adjustments can be made and where compensation is needed.

Sugar reduction is rarely a single adjustment

In development work, sugar reduction can rarely be achieved with a single change.

Taste, mouthfeel and stability are closely interlinked, and adjustments in one area often affect several parameters in the formulation. Therefore, a holistic approach provides a better basis for maintaining recognisability and quality, even when the sugar content is reduced.

Once the starting point is established, the work can be structured into manageable steps:

Review of the existing recipe.
Identification of functional and sensory focus areas.
Taste calibration and testing.
Adjustment of texture and mouthfeel.
Assessment of labelling and claims.

This approach makes sugar reduction a controlled process rather than a series of isolated experiments.

Ingredients we utilise in sugar reduction

When working on sugar reduction, there is no single standard solution. It depends on the application, the desired sweetness profile, sensory requirements and labelling.

In practice, we utilise several types of ingredients to achieve the right balance:

Sweeteners, used to replace or reduce the contribution of sugar to sweetness.
Flavours, which enhance and rebuild the flavour profile when sugar is reduced.
Fibre and dried fruit, which support body, texture and satiety.

Sweeteners with the taste of sugar

When sugar content is reduced, there is a need to compensate for the sweetness. Here, sweeteners play a central role, particularly in products where sugar has previously contributed significantly to the sweetness experience.

Aspartame (E951) is primarily used in soft drinks and confectionery, whilst sucralose (E955) has a very high sweetness level and is used in a wide range of applications such as cakes, biscuits and sweets. Xylitol (E967) sweetens in much the same way as sugar, but with a lower calorie content, and is often included in reduced-sugar formulations where a more sugar-like sweetness profile is desired.

The choice of sweetener depends on the product category, the desired sweetness profile and labelling and declaration requirements.

Flavours are often the key

When sugar is reduced or removed, the intensity and balance of the flavour change. Here, flavours are used to rebuild the flavour profile and ensure a rounded and recognisable experience.

Together with dsm-firmenich, we work on, among other things:

Enhancing the sweetness experience, where flavourings contribute to body and roundness and compensate for what sugar normally provides – without them acting as a sweetener.
Building flavour in products with very low or no sugar, where multiple flavour profiles are combined to mimic the complexity that sugar would otherwise provide.
Fine-tuning flavour and masking, where undesirable off-flavours such as bitterness or metallic notes are reduced, whilst balancing the overall flavour experience.

Flavours are always considered as part of an overall assessment of the product’s function and sensory requirements.

Fibre and fruit for body, texture and satiety

Reducing sugar affects not only the taste, but also mouthfeel, texture and satiety. Here, fibre and dried fruit can play an important role in the formulation.

Chicory fibre contributes with body, satiety and a prebiotic effect. It can also support a lower sugar content and more stable blood sugar levels – without the use of polyols.
Dried fruit adds structure, body and natural sweetness, and is often used in products such as snacks, bars and baked goods. This makes it particularly relevant in solutions where clean label is a priority.

When reducing sugar, it is largely a matter of viewing the entire recipe in context and combining ingredients that together create the desired balance.

Talk to us about sugar reduction

Based on your product and target audience, we help you choose solutions that work in practice and can be clearly communicated on the packaging. We do this in close collaboration with some of the market’s strongest partners – and always with you at the helm.

If you have a specific development project – or wish to discuss the possibilities for sugar reduction in an existing or new product – we’d be happy to have a no-obligation chat. Here, we can look at your application together and clarify which considerations are important to take forward in the development work.