The Impact of Sugar Reduction, Replacement Trends on Beverage Formulation

from Food For Thought · host Food Processing

Today’s episode is brought to you by Ingredion and is the third in a three-part series. Episode 1 aired on Aug. 14, and Episode 2 aired on Aug. 28, on this channel. This episode is part 3 of a three-part series, in which we’ve been speaking with experts about beverage trends and ready-to-mix proteins. In this episode, we will dig into the trends driving beverages overall, including sugar reduction and the changing landscape of consumer expectations — all weighing on product development. Richard Stewart, beverage technical services for Ingredion, and Adams Berzins, senior manager for global sugar reduction product applications and agility team leader for Ingredion, discuss these trends with us, offering deep insights into sugar replacement and the how product developers can best approach determining which replacers work best in their formulations. Learn more about Ingredion.

What this episode covers

Richard Stewart, beverage technical services for Ingredion, and Adams Berzins, senior manager for global sugar reduction product applications and agility team leader for Ingredion, discuss the trends driving beverages overall, including sugar reduction and the changing landscape of consumer expectations — all weighing on product development.

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The Impact of Sugar Reduction, Replacement Trends on Beverage Formulation

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This episode is 34 minutes long.

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This episode was published on September 11, 2024.

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