From development to market, Cargill can help you reach your sugar reduction goals.
After an increase in added sugar consumption, consumers are now tempering their love for sugary foods in response to global recommendations to limit calories from added sugars.1 In fact, a recent study found that 52% of respondents said they were trying to limit or avoid sugars in general.2
This significant shift is further influenced by a variety of factors:
- Lifestyle trends focused on healthier lifestyles and “cleaner” eating
- Media and healthcare messaging linking excessive sugar consumption to obesity and health concerns
- Regulatory mandates, including the upcoming Nutrition Facts label changes, dietary guidelines and local sugar taxes
As a global innovator in sugar-reduction solutions, Cargill can help you successfully meet growing demand and stay ahead of labeling requirements.
Full ingredient portfolio, top-notch technical expertise
Cargill food scientists invested more than 150,000 hours studying the stevia leaf to develop sweeteners with the optimal balance of sweetness and taste. Our deep stevia knowledge, together with a comprehensive portfolio of specialty ingredients and texturizing solutions, offers a central resource for product innovation and reformulation.
Cargill technical experts will work with you to understand your needs and goals, then tailor a solution that delivers on all fronts: sugar reduction, taste, sensory, labeling and beyond.
Watch our short video to learn more:
Ingredient solutions for reducing sugar
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Americans continue to fill their shopping carts with yogurt products. Studies show that two out of three U.S. buyers have purchased spoonable yogurt, and three out of ten have purchased yogurt drinks. Consumption of nutrient-dense yogurt has been noted as a marker of a healthy diet and lifestyle.Download
FDA defines reduction as 25% or greater.
1 World Health Organization. Guideline: Sugars Intake for Adults and Children; World Health Organization: Geneva, Switzerland, 2015; pp. 1–49. Hess, J.; Latulippe, M.E.; Ayoob, K.; Slavin, J. The confusing world of dietary sugars: Definitions, intakes, food sources and international dietary recommendations. Food Funct. 2012, 3, 477–486.
2 International Food Information Council (IFIC) 2016 Food & Health Survey.
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.