Sugar reduction

Reduce sugar while maintaining taste and texture  

Sugar reduction is a macro trend that’s here to stay, but taste cannot be sacrificed. Deliver the unique taste and texture of juice drinks, without all the sugar. Create moist, chewy cookies or creamy indulgent ice creams without the guilt associated with full-sugar varieties. 

Today’s health-conscious consumers are searching for the same sweetness and texture they experience in products containing less sugar and fewer calories. But it takes more than sweetness to meet the growing demand for reduced-sugar products, low-sugar products and no-sugar products that deliver the perfect taste, texture and healthier appeal.

At Ingredion, we offer holistic solutions to help make your sweetness goals a reality. When you work with us, you’ll benefit from our formulation expertise and broad portfolio of in-demand sweeteners and texturizers, to create a low-sugar product that ticks all the right boxes. Through our seamless communication and collaboration, you can provide consumers their ideal level of sweetness with less sugar, fewer calories, and the same indulgent textures they know and love. 

You can achieve just-right sweetness and texture in your reduced-sugar products with our proprietary, leading-edge DIAL-IN® Technology — a rapid, robust, consumer-centric approach to product development. Our unique five-step processes — one for sweetness and one for texture — can help you cut time and cost from new product development while improving product likability. You’ll also be introduced to the SWEETABULARY™ sweetness language and TEXICON™ food texture language that translate consumer-preferred eating or drinking experiences into scientific terms to guide formulation.  

Plus, our Ingredion Idea Labs® innovation centers around the world offer a proven record of speed and agility in prototyping and product launches, so you can develop new products quickly — with unparalleled efficiency and cost savings.

Create reduced sugar products that taste like full-sugar versions

Achieving the sweet taste consumers expect when reducing sugar in your formulations presents many challenges. Rely on Ingredion’s industry-changing ingredient solutions and formulation expertise to help you efficiently replace some or all of the sugar in your foods and beverages.

Get just-right sweetness that fits your product and formulation goals for reduced-sugar products, low- sugar products and no-sugar products. From 95% pure Reb M leaf-based stevia to stevia systems that optimize taste and cost to Reb A stevia sweeteners ranging from 50 to 97% purity — Ingredion has the solutions you need to help you achieve your sugar reduction target.

Explore our stevia sweeteners with PureCircle

PureCircle is a producer and innovator in the area of stevia sweeteners for the food and beverage industry.


Build back texture

We have what you need to help you achieve your desired sweetness and texture parameters. Using our lines of starches, non-caloric sweeteners, polyols, gums and fibers in combination with our unique DIAL-IN® Technology, Ingredion can help you build back the texture and mouthfeel that’s often lost after sugar reduction. Our formulation expertise, CULINOLOGY® capabilities, and teams of technical and market experts make it easy for you to transform your better-for-you products into all-time favorites. 

Go beyond basic sugar reduction

Want to cut sugar and create a yogurt that helps increase the level of good bacteria in the gut? Or create a new breakfast bar that keeps a busy mom feeling full until lunch? NUTRAFLORA® prebiotic fiber can help you achieve your sugar reduction targets and is scientifically proven to support digestive health[1]. Since NUTRAFLORA® is 30% as sweet as sugar and it has a similar sweetness profile to sugar, with fewer calories, you can also use it for sugar reduction.

CULINOLOGY is a registered trademark of the Research Chefs Association. Used with permission.

[1] Hidaka K, Eida T, Takizawa T, Tokunaga T, Tashiro Y. Effects of fructooligosaccharides on intestinal flora and human health. Bifidobacteria Microflora 1986 5(1):37-50. Additional citations available upon request.

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