Andy Dratt, the chief commercial officer at Imbibe, highlights two primary avenues for sugar reduction within a company’s product line: reformulating existing products or introducing new ones.
Dratt underscores that sweetness isn’t the sole attribute contributed by sugar in food. It also intricately interacts with other flavors and contributes to the bulk of food products. Thus, as companies contemplate sugar reduction, they must carefully weigh the broader repercussions beyond mere sweetness alteration on the overall food profile.
Imbibe will be closed on October 3, 4, 17, 18, 25, and 26. Please expect delays in responses during this time.
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