Imbibe will be closed on October 3, 4, 17, 18, 25, and 26. Please expect delays in responses during this time.

Webinar: Sugar Reduction Trends & Strategies

Posted: April 4, 2018
In: Technical & Industry Guidance

If protein is hot and fat is back, sugar is public enemy #1. Soda taxes are gaining ground and added sugar will soon have to be listed on the Nutrition Facts panel, putting manufacturers under pressure to find alternatives. But what’s in the sugar reduction toolbox and how label-friendly are some of the new tools, from fermented high intensity sweeteners to allulose and ‘enhanced’ sugar? And if you are going to use sugar, are some varieties really better than others, or is sugar, well, sugar? Food Navigator is gathering together manufacturers, formulation experts, nutritionists and market researchers to find out.

Imbibe Director of Marketing Laura Dembitzer will be participating in the discussion hosted by Food Navigator USA during a 60-minute webinar on April 18, 2018 at 10:30 AM CST.

Click here to register.

beverage, Beverage Industry, beverage trends, clean label, coffee, consumers, customization, flavor, flavor chemistry, functional beverages, functional ingredients, imbibe, Product Development, sugar, sugar reduction, transparency

Keep Reading:

Why Relaxation Beverages Require a Different Flavor Strategy

Ingredients commonly associated with calm and relaxation — including ashwagandha, magnesium, valerian root, reishi, l-theanine, and other botanicals — can introduce earthy, woody, bitter, savory, sulfurous, or lingering off-notes.

Masking Isn’t the Solution—It’s One Part of It

Considerations like format, processing, shelf life, and label constraints all influence how a solution performs in the final product. What works in one system may not translate directly to another.

Why Natural Color Reformulation Requires More Than a Color Swap

Switching to natural colors affects more than appearance. Learn how natural pigments interact with flavor, pH, and formulation—and why many R&D teams rely on formulation partners during reformulation.