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Technology Advances Enabling Sugar Reduction in Food and Beverage Products
Technology Advances Enabling Sugar Reduction in Food and Beverage Products
A Visionary Perspective on R&D and Innovation Efforts
30-Jan-2024
Global
Description
Sugar reduction has become mainstream in the food and beverages (F&B) industry as end consumers increasingly focus on healthier food choices. As research highlights that overindulgence in sugar can lead to chronic health conditions, regulatory authorities are actively establishing guidelines that mandate the reduction of sugar in various products. In response, industry stakeholders are devising strategies to reduce sugar in their product formulations.
This research provides a snapshot of the technological advances related to sugar reduction strategies in F&B products. Although sugar has a myriad of functional benefits apart from adding sweetness, many challenges and obstacles remain that must be overcome when considering sugar alternatives in product development, including the requirement to adapt production techniques and flavor and taste modulation, the need to characterize new ingredients thoroughly, and the careful assessment of the use and safety of innovative sweeteners in diets, including nutritional impact and consumer acceptance. Addressing some of these potential challenges along the lines of technology, supply chain, and business will help alternate sweetener companies prosper in the F&B industry.
Key Questions This Research Will Answer
What are the key technologies that are being developed to replace sugar in F&B products?
What are the emerging technological approaches to reduce and/or replace sugar?
What are the product research and development efforts undertaken by various stakeholders?
What are the challenges faced by sugar reduction technologies? How are stakeholders trying to overcome these challenges?
What are the growth opportunities for stakeholders trying to develop sugar reduction technologies in the F&B space?
Table of Contents
Why Is It Increasingly Difficult to Grow?The Strategic Imperative 8™: Factors Creating Pressure on Growth
The Strategic Imperative 8™
The Impact of the Top 3 Strategic Imperatives on Sugar Reduction Strategies for Food and Beverage (F&B) Products
Growth Opportunities Fuel the Growth Pipeline Engine™
Research Methodology
Sugar Reduction Efforts Driven by Increasing Focus on Wellness
Reformulation and Multisensory Approaches as Key to Reduce Sugar
Research Scope and Key Questions the Study Will Answer
Research Segmentation
Growth Drivers
Growth Restraints
Regulatory Scenario for Sugar Reduction in North America
Regulatory Scenario for Sugar Reduction in Europe, the UK, and Israel
Regulatory Scenario for Sugar Reduction in Asia-Pacific (APAC)
Regulatory Scenario for Sugar Reduction in Rest of the World (ROW)
Key Types of Sugar Replacements
Plant-derived Extracts Are Based on Natural Sugars, Proteins, and Fibers
Sugar Alcohols Are Preferred as They Are Comparatively Low in Calories
Rare Sugars Offer Additional Health Benefits
Upcycled Sugars Offer Sustainable Sweetening Options
Sweetener Blends Can Maximize Sweetness in Formulations
Research for Futuristic Concepts in Replacements Pick Up Steam
Structural Modification Helps Mitigate the Need for Reformulation in Food & Beverages
Emulsification Helps in Better Blending of Formulation
Encapsulation Protects Sweeteners from Tough Environments
Enzymatic Conversion Helps Make Zero-calorie Sweeteners
Flavor Modification Helps to Improve Mouthfeel of Foods
Gel-aeration and Spraying Are Modes of Surface Modification
Gel-aeration and Spraying Are Modes of Surface Modification (continued)
Advanced Processing and Particle Reduction Techniques Decrease the Amount of Sugar Needed
Advanced Processing and Particle Reduction Techniques Decrease the Amount of Sugar Needed (continued)
Enabling Technologies in Surface Modifications Minimize Sugar Requirements
Advances in Sugar Reduction—Frost & Sullivan Perspective
Innovations in Plant Extracts: Monk Fruit
Innovations in Other Plant Extracts
Innovations in Sugar Alcohols
Innovations in Sugar Alcohols (continued)
Innovations in Rare Sugars
Innovations in Upcycled Sugars
Innovations in Blends
Innovations in Structural Modifications
Private Funding Encouraging Start-ups to Accelerate Commercialization across International Markets
Companies Focused on Raising Capital to Scale Up Their Production Facility
Join Efforts among Stakeholders Encouraging Adoption of Natural Sweeteners
New Product Launches by F&B Companies Implementing Sugar Reducing Technologies
Sugar Reduction Technologies, Global Trend Analysis: Research Publications
Sugar Reduction Technologies, Global Trend Analysis
Sugar Reduction Technologies, Key Stakeholders
Sugar Reduction Technologies, Global Trend Analysis: Plant Extracts
Sugar Reduction Technologies, Global Trend Analysis: Structural Modification
Research Trend and IP Analysis: Analyst Insights
Growth Opportunity 1: Techniques to Enhance Mouthfeel of Sweeteners
Growth Opportunity 1: Techniques to Enhance Mouthfeel of Sweeteners (continued)
Growth Opportunity 2: Hollowing and Advanced Surface Modification Techniques
Growth Opportunity 2: Hollowing and Advanced Surface Modification Techniques (continued)
Growth Opportunity 3: Advanced Fermentation Methods to Manufacture Low-calorie Ingredients with High Potency
Growth Opportunity 3: Advanced Fermentation Methods to Manufacture Low-calorie Ingredients with High Potency (continued)
Technology Readiness Levels (TRL): Explanation
Your Next Steps
Why Frost, Why Now?
Legal Disclaimer
Popular Topics
| Author | Sanchari Chatterjee |
|---|---|
| Industries | Agriculture and Nutrition |
| No Index | No |
| Is Prebook | No |
| Keyword 1 | Food and Beverage Industry |
| Keyword 2 | Sugar Reduction Technology |
| Keyword 3 | Food Technology Innovations |
| Podcast | No |
| WIP Number | DAC4-01-00-00-00 |