With the spotlight on health and wellness across the food and beverage industry, sugar reduction remains a hot topic. This is one food trend that is both popular with consumers and supported by government initiatives and regulations. As regulatory actions, including additional taxes or special labeling, related to excess sugar in food and beverages increase, combined with general consumer concern regarding sugar intake, the food and beverage industry is responding.

reduced sugar frozen dessert

Sugar replacement requires multiple ingredients

Often more than one ingredient must be used to mimic all the functionalities sugar contributes to a food or beverage. Product developers often make use of sweeteners to achieve the ideal taste and texturizers to help build back body and mouthfeel. The addition of one or more gums can replicate a recognizable full-sugar mouthfeel, while minimally impacting the consumer experience.

Even though consumers are more critical of the ingredients on food labels than ever before, the same data that shows overall product launches have steadily increased. Products with a sugar claim that contain a hydrocolloid have been growing at an incredible 10.2%. 

market data product launches containing hydrocolloids

Consumers continue to demand products with reduced sugar levels

Product launch data from the Innova Database shows clear trends in sugar reduction claims such as sugar-free, low sugar and no sugar added over the last ten years.

In the US, the overall food and beverage industry has been reliably launching products with a strong compounded annual growth rate (CAGR) of 7.4%.
During this same timeframe, product launches with a sugar claim have been outpacing the general launch numbers, with a CAGR of 8.4% - indicating that sugar claims hold some additional value.

market data product launches with reduced sugar claim

Systems from TIC Gums: more than just ingredient functionality

Simplistica™ ingredient systems take the guesswork out of reformulating. Our Gum Gurus® work to create ingredient systems at the perfect ratio, so food and beverage developers are able to forego traditional troubleshooting that delays their speed to market.

By utilizing a fully functional ingredient system from TIC Gums, formulators are able to make use of the expertise of the Gum Gurus and reduce the challenges commonly associated with creating free-from formulations that deliver an enjoyable eating or drinking experience.

Learn more about formulating reduced sugar beverages with Simplistica BV 0358

Questions a Gum Guru may ask when recommending a stabilizer

  • What are your label claims?
  • What functionality are you looking to achieve?
  • What is the pH of your product?
  • Does your product contain dairy or non-dairy proteins?
  • Will your finished product be refrigerated or shelf-stable?


  • Beverages
  • Bakery
  • Sauces and dressings
  • Ice cream and frozen desserts

reduced sugar bakery