Sugar Reduction Solutions
77% of consumers now try to limit or avoid sugar*. Formulators looking to develop great-tasting products with less sugar and satisfying mouthfeel turn to Cargill’s broad sweetness and texturizing ingredient portfolio.
Sugar reduction resource center
Cargill is here to help our customers meet consumer demand for reduced-sugar products by offering a portfolio of sugar reduction ingredient solutions.
Visit the Cargill Virtual Exhibit
Stop in. Explore. Stay as long as you like. In this interactive multimedia environment, you'll find a wealth of resources to spark your next product innovation.
Gain insight into 5 of the top consumer trends impacting food and beverage development. Discover some of the groundbreaking prototypes we've developed to meet modern tastes. Meet Cargill's R&D Director and learn about our collaborative approach to innovation. And much more.
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.
* International Food Information Council (IFIC) 2018 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.