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
Additional resources available
Reducing Sugar and Salt in Baked Goods and Snacks
We’ve all heard the saying, “Everything in moderation.” When it comes to sugar and salt, it’s guidance that bakery and snack makers are increasingly taking to heart.Download
Sweet Spot - The Growing Interest in Stevia
Consumer interest in low- and no-calorie sweeteners is increasing.Download
Stevia-containing beverages hit the sweet spot.Download
Sugar Reduction in the Dairy Case
Consumer attitudes toward sugar have changed dramatically over the past decade.Download
Cost Effective Formulations - Clean Label and Sugar Reduction
Products containing label-friendly sweeteners and sugar-reducing ingredients are emerging.Download
Rich Texture in Frozen Desserts
Textural attributes are key for decadent, reduced sugar frozen desserts.Download
Sugar Substitutes Resonate
Consumer perceptions of sugar and alternative sweeteners with clear winners.Download
Shoppers Demand Reduced Sugar Snacks
Products with reduced-sugar claims are driving growth in the snack industry.Download
Cut the Sugar
Reduced-sugar frozen dairy treats that keep consumers coming back for more.Download
Debunking Myths about Alternative Sweeteners
Alternative sweeteners have many misconceptions. We debunk the top myths about alternative sweeteners.Download
The Scoop on Ice Cream Trends
The quest to cut sugar in the freezer aisle and more consumer trends.Download
Label-friendly stevia sweeteners offer advantages in beverage formulations
Reducing sugar is at the heart of new product development and brand reformulations across the beverage industry. Cargill continues to be at the forefront of innovation to address this groundswell of demand for label-friendly solutions.Download
QA: Raising the Bar on Label-friendly Sugar Reduction
Cargill food scientist Chad Rieschl, a 20-veteran of the snack bar industry, offers a few insights into formulating for the label-conscious consumer.Download
Science of Sweetness
Getting the taste right to meet consumer expectations.Download
Sugar Reduction - Complete Solutions, Sweet Results
We have a broad and growing portfolio of sugar-reduction solutions with proven application expertise and a reliable supply chain.Download
Sugar Reduction Ingredient Solutions
We have ingredient solutions to help you reach your sugar reduction targets.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.