Identify the sensory, physical or processing symptom in the current formulation.
Formulation Challenges
What would you like to improve?
Maybe you've already reduced sugar, but the aftertaste isn't quite right. Maybe the formula tastes good, but you've lost body or texture. Or perhaps an ingredient that works in the lab is difficult to handle during production. These are different problems, and they may call for different sweetener systems.
7 formulation problems
Name the problem, then the finished product.
Challenge compass
What changed in the finished product?
7challenges
Formulation
Reducing sugar can remove more than sweetness.
The formulation may also lose bulk, texture, flavor balance or other application-specific functionality. Start by identifying what sugar is doing in the finished product.
Formulation challenges
Different problems can call for different sweetener systems.
Select the challenge that is most relevant to your product.
Select challenge
Challenge 01 / Sugar Reduction
What has to be rebuilt when sugar comes out?
We can help you examine those requirements before choosing an ingredient.
01
Sweetness intensity and profile
02
Bulk / solids
03
Texture / structure
04
Bitterness / flavor balance
By application
The same problem changes with the finished product.
Use this as a guide to the application, not as a promise of performance.
Challenge
Beverage
Bakery
Dairy
Confectionery
Frozen Dessert
Sugar Reduction
Common
Common
Common
Common
Common
Taste & Aftertaste
Common
Often
Common
Common
Often
Mouthfeel & Body
Common
Often
Common
Often
Common
Texture & Structure
Sometimes
Common
Often
Common
Common
Solubility & Dispersion
Common
Sometimes
Often
Sometimes
Sometimes
Stability
Common
Often
Common
Often
Common
Processing & Handling
Often
Common
Often
Common
Often
How to start
Start with the problem.
Name the formulation problem before choosing a sweetener system. The conversation stays on the finished product.
Separate sweetness, body, texture, stability, dispersion and process issues.
Bring the application, formula and target reduction into the decision.
Decide whether a standard ingredient or a specialized sweetener system should be discussed.
Solution bridge
The formulation problem narrows the sweetener systems worth discussing.
These themes describe the formulation problem. Review sugar reduction in more detail, or discuss the other challenges against the finished product.
Sugar Reduction
Sweetness, bulk, and the rest of the finished product
Explore →
Taste & Aftertaste
Sweetener selection and system balance
Discuss →
Mouthfeel & Body
Body, texture, and formulation support
Discuss →
Processing & Handling
Encapsulation / dry embedding and product format
Discuss →
Technical principle
Define the problem before selecting the sweetener system.
Start deeper
Three routes from the challenge hub.
From here you can open an application or a formulation discussion.
Tell NutraEx what sugar is doing in the formula and how far the reduction needs to go.
Review sugar reduction →See how sugar reduction, taste, mouthfeel and processing pressure come together in a finished-product application.
Explore application →Tell NutraEx what the finished product needs. Ingredient supply is discussed from that brief.
Discuss your formulation →Let's look at your formulation.
Tell us which product you're making, what you've tried so far, and what you'd like to change. We'll start with the problem and discuss the ingredients or sweetener systems that may suit it.