Consumer demand is driving reduced-sugar and reduced-calorie dialogue and action in the food industry. Further fueling change, when the USDA updated their “My Plate” guidelines it significantly affected the recommended amount of daily sugar consumption for Americans. Added sugars, in particular, are under fire. Proposed changes to the Nutrition Facts label would require a new line item calling out "Added Sugars".
Cargill offers ingredient solutions to help address reduced-sugar product development. Zero and low-calorie sweeteners can add a taste that is similar to that of sucrose. High intensity sweeteners are generally several hundred times sweeter than sucrose and often do not contain any calories. Cargill’s zero and low-calorie sweetener portfolio can substantially reduce, or in some cases eliminate, added sugars in food and beverage applications.
Ingredient solutions for reducing sugar:
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.