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.

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.

Now thanks to the addition of Cargill™ soluble fiber to our portfolio, we truly offer a complete toolbox of solutions to help customers meet the most challenging sugar reduction targets. Cargill’s starches, sweeteners & texturizers portfolio caters to all aspects of sugar reduction: 

• Sweeteners: Bring back sweetness & ensure good tasting products. 
• Bulking agents: Bring back bulk and volume lost when formulating out sugar. 
• Texturizers: Optimize texture and mouthfeel and deliver a great eating experience. 

* 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.