Sugar Reduction

Building Back Body: Using Hydrocolloids to Restore Mouthfeel in Reduced-Sugar Juices

Consumers expect more than flavor and sweetness—they expect body. Mouthfeel is critical yet reduced-sugar products often fall short. We help ensure your juice-based beverages deliver the mouthfeel consumers expect.

Multi-layered Mouthfeel: showcasing pectin, fiber, and carrageenan in confectionery applications

Pectin and Possibilities: Confectionery Innovation in Gummies

The remarkable versatility of gummies is rewriting how consumers interact with health products, snacks, and indulgences while also opening up opportunities for manufacturers to explore new product lines—and revenue streams.

Sugar Reduction in Chocolate with Fiber: Are Guilt-free Indulgences Finally Here?

Consumers have a fondness for chocolate but are increasingly seeking to lower their sugar consumption for health benefits. Brands are introducing reduced-sugar alternatives, but a new tool emerges as a better way to preserve flavor and texture.

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