Omnivore Presents: SciDish | July 2025: The Scientific Skinny on Sugar Reduction

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Omnivore

Episode Description

Consumers haven’t soured on the low- and no-sugar trend. Food and ingredient manufacturers are heeding the call, looking to reformulate or develop reduced and zero-sugar product lines at a record pace. In this episode, Renee Leber and Lisa Sanders provide scientific insights, practical formulation techniques, and marketing strategies designed to equip attendees with actionable knowledge to tackle sugar reduction challenges and hit the sweet spot of consumer appeal and functionality.

Plus: This episode of Omnivore is brought to you by Almond Board of California. Almonds offer endless possibilities for innovation. Visit Almonds.com/Trends to learn more.

Also, be sure to check out the free-to-download Sugar Alternatives At A Glance resource and the IFT members-only Sugar Alternatives Overview mentioned in this podcast episode!

Listen and subscribe on Apple Podcasts, Spotify, or wherever you listen to podcasts.

Featured Guests

Renee Leber Manager

Renee Leber is food science and technical services manager at the Institute of Food Technologists with over ten years of product development experience. An expert in food additives and ingredients, she leads IFT’s Concierge Service, helping teams across the globe find solutions to everyday product development challenges. At IFT, Renee meets with R&D teams and provides ready-to-access research and resources allowing them to overcome hurdles like shelf life, reformulation, food quality and safety, and regulatory compliance.
Lisa Sanders PhD, RD

Lisa Sanders, PhD, RD, is owner and principal scientist at Cornerstone Nutrition, LLC and is a consulting nutrition scientist for IFT. Her expertise is in the translation of nutrition evidence to support science-based communications for multiple audiences, including scientists, health professionals, and consumers. Dr. Sanders has spent more than 15 years advancing evidence-based nutrition, including managing scientific research programs at Kellogg Company and Tate & Lyle. She earned her PhD and RD from Texas A&M University and has published more than 60 scientific papers, meeting abstracts, and book chapters. She is an active member of the American Society for Nutrition and the Institute of Food Technologists.

Omnivore

IFT’s Omnivore and Omnivore Presents: SciDish podcasts spark lively, thought-provoking conversations with the science, business, and regulatory leaders shaping the future of food. Each episode delivers sharp analysis, practical insights, and bold ideas designed to challenge assumptions, ignite innovation, and energize your work across the global food system.

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