There is continuing pressure from consumers, NGOs and governments to reduce the amount of sugar in food and drink products. Although great strides have been made in taking sugar out of beverage systems, food products represent a far greater challenge due to the need to replace the bulking properties of sugar in these systems.

Suppliers and manufacturers need to work closely with experts to ensure that product formulations are optimised to achieve a high standard of consumer acceptability whilst replacing or reducing sugar.

RSSL has a broad range of knowledge and expertise in sugar replacers and sweeteners, including natural sweeteners, and has experience in reducing sugar or calories in a variety of food categories.

We are able to help you with:
  • Selecting the most appropriate ingredient solution for your product to minimise the impact on product quality including reformulation using sugar replacers (intense sweeteners and/or bulking agents), advising on regulatory constraints and ingredient costs.
  • Our extensive knowledge of ingredients enables us to formulate products taking into account:
    • Physical structure – Understanding the physical and microstructural properties of raw materials and food products is crucial to the delivery of high quality and stable products.
    • Stability and shelf life - Ensuring that the food products desired properties, quality and safety are maintained throughout the product entire shelf life and stated storage conditions.
    • Flavour and aroma profiling - Understanding processing and formulation on the flavour characteristics of the product
    • Using our pilot scale facilities we can conduct scale up trials and produce large quantities of high quality samples.

For updates and discussions, please join our LinkedIn Group - Food Product and Ingredient Development

Watch our Sugar reduction on-demand webinar
Sugar Reduction and Formulation Webinar

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