Calorie & Sugar Reduction

Reformulation of foods and beverages to reduce levels of calories and/or sugar without sacrificing taste, appearance, physical and textural attributes, other nutritional and functional properties, while maintaining label friendliness is challenging. Besides bringing sweetness, sugars also have important nutritive, sensorial, physical and preservative properties.

For Cargill, having a wide portfolio of ingredients is extremely important. It's all about providing choice to our customers and ultimately, their consumers. Cargill offers many great sweetener options: see how our fructose syrup, polyols and stevia sweeteners can help food and beverage manufacturers achieve optimal taste and sweetness with reduced caloric value. It is expected that as from the second half of 2022, Cargill will also be able to deliver soluble corn & wheat fibers (Cargill™ soluble fiber) to our customers. These solutions may enable 30% sugar reduction, an improved nutritional profile and a “high in fiber” claim in several applications.*

As market requirements and consumer preferences change, we are driven to continuously innovate better-tasting, lower-calorie, more sustainable, and/or more cost-effective sweetener options.

* Subject and pursuant to the specific conditions for making the relevant claim as set out in Regulation (EC) No 1924/2006 for Nutrition and Health claims (eg. sugar reduction) and Nutri-Score (santepubliquefrance.fr) for the Nutri-score calculations referred in this document.