30% sugar reduction without losing taste
A global food manufacturer wanted to cut added sugar across a flagship product line by a third without compromising the taste consumers had come to expect.
Reformulating for less sugar usually means trade-offs in mouthfeel, sweetness balance and shelf life.
The client had exhausted its internal options and needed proven, scalable, clean label technologies from outside its own walls.
Framed the reformulation challenge scientifically and mapped every credible sugar reduction approach.
Scouted globally across start-ups, universities and ingredient suppliers for natural sweetness modulators and bulking systems.
Shortlisted and benchmarked candidates against taste profile, cost and regulatory criteria.
Identified three complementary technologies, two of them from outside the food industry.
Enabled a 30% sugar reduction with no measurable loss in consumer taste preference.
Connected the client directly with two partners for pilot-scale trials.
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