Determine the target sugar reduction while maintaining the sweetness, quality, and overall eating experience of the finished product.
Applications / Confectionery
Confectionery
Sugar does more than provide sweetness in confectionery. It contributes bulk, texture, structure, and processing behavior. Reducing sugar requires balancing sweetness with the physical properties that define the finished product.
For: R&D · Product Development · Innovation
Application brief
Formulation brief
What to consider
What to consider
Build a clean, balanced sweetness profile that complements fruit, chocolate, dairy, and other flavors without unwanted bitterness or lingering sweetness.
Replace the bulk and structural contribution of sugar to maintain the desired shape, solids, and product integrity.
Manage crystallization and texture to achieve the desired chew, hardness, softness, or smoothness for the specific confectionery application.
Consider how sugar reduction affects cooking, forming, cooling, moisture, and product stability through shelf life.
Working on a confectionery formulation?
Tell us the product, your current sweetener system, and what you need the finished product to do.