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JANUARY - MARCH 2025

What’s Hot in Sugar Reduction

There's no denying that sugar content is high on consumers' radar. But it can be tricky to align functional performance, perceptions and expectations. We'll show you how.

JANUARY - MARCH 2025

What’s Hot in Sugar Reduction

There's no denying that sugar content is high on consumers' radar. But it can be tricky to align functional performance, perceptions and expectations. We'll show you how.

JANUARY - MARCH 2025

What’s Hot in Sugar Reduction

There's no denying that sugar content is high on consumers' radar. But it can be tricky to align functional performance, perceptions and expectations. We'll show you how.

What’s Hot in Sugar Reduction

Sweet Innovation

Leverage Cargill's deep sugar reduction expertise to your advantage, which includes:

Proprietary consumer research, both qualitative & quantitative

Skilled technical teams with ingredient & application expertise

One of the world's largest & most comprehensive ingredient portfolios

State-of-the-art R&D capabilities and prototyping labs

Start Exploring

Hear from Cargill experts what's hot now in sugar reduction for these key categories.

Sugar Reduction in Active Nutrition

Aligning function, reduced sugar, great taste and texture.

Explore Active Nutrition

Sugar Reduction in Beverages

Insights into claims, sweetener preferences and cost-in-use.

Explore Beverages

Sugar Reduction in Dairy & Dairy Alts

Strategies for managing sugar and emphasizing the positives.

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