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.
Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.