Mastering sweet success in sugar confectionery

Schedule a sugar reduction session with our experts

Reducing sugar in sugar confectionery presents technical challenges around balancing texture & sweetness perception, ensuring product stability, and maintaining mouthfeel. Schedule a session with our experts and let’s overcome them together.

Our sugar reduction technical session will bring you:

  • Market insights into sugar reduction.
  • Inside the technical issues we can solve.
  • Solutions that meet your needs.

“Sugar reduction is a key trend, but comes with particular technical challenges in confectionery,” says Carlos Soler, Sugar Confectionery Application Specialist. “These include aspects around balancing texture & sweetness perception, ensuring product stability, and maintaining mouthfeel,” he adds.

Fill in your details to book a technical session and our experts will be in touch soon. 

Let’s master sweet success together!










N.B. These expert sessions are limited to industrial food and beverage manufacturers of sugar confectionery containing goods operating in EMEA (Europe, Middle East, Africa). All requests will be reviewed by a Cargill representative for eligibility.


 

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.