How to Reduce Sugar with Natural Sweeteners presented by Philadelphia Section IFT

Looking to reduce sugar in your products? Consumers prefer natural sweeteners in sugar-reduced formulations, but options are limited. Stevia dominates the high-potency sweetener space globally, followed by monkfruit. Other options include monkfruit extract, concentrate, and sweet proteins. Erythritol and allulose complement these by adding bulk and enhancing taste. This seminar explores stevia varieties, optimal formulation strategies, and the long-term outlook for natural sweeteners.