Technology Advances Enabling Sugar Reduction in Food and Beverage Products – Hollowing and Advanced Surface Modification Techniques

DUBLIN, March 8, 2024 /PRNewswire/ — The “Technology Advances Enabling Sugar Reduction in Food and Beverage Products” report has been added to  ResearchAndMarkets.com’s offering.

Sugar reduction has become mainstream in the food and beverages (F&B) industry as end consumers increasingly focus on healthier food choices. As research highlights that overindulgence in sugar can lead to chronic health conditions, regulatory authorities are actively establishing guidelines that mandate the reduction of sugar in various products. In response, industry stakeholders are devising strategies to reduce sugar in their product formulations.

This research provides a snapshot of the technological advances related to sugar reduction strategies in F&B products. Although sugar has a myriad of functional benefits apart from adding sweetness, many challenges and obstacles remain that must be overcome when considering sugar alternatives in product development, including the requirement to adapt production techniques and flavor and taste modulation, the need to characterize new ingredients thoroughly, and the careful assessment of the use and safety of innovative sweeteners in diets, including nutritional impact and consumer acceptance.

Addressing some of these potential challenges along the lines of technology, supply chain, and business will help alternate sweetener companies prosper in the F&B industry.

Key Questions This Research Will Answer

What are the key technologies that are being developed to replace sugar in F&B products?What are the emerging technological approaches to reduce and/or replace sugar?What are the product research and development efforts undertaken by various stakeholders?What are the challenges faced by sugar reduction technologies? How are stakeholders trying to overcome these challenges?What are the growth opportunities for stakeholders trying to develop sugar reduction technologies in the F&B space?

Key Growth Opportunities

Techniques to Enhance Mouthfeel of SweetenersHollowing and Advanced Surface Modification TechniquesAdvanced Fermentation Methods to Manufacture Low-calorie Ingredients with High Potency

Key Topics Covered:

Growth Opportunity Analysis

Sugar Reduction Efforts Driven by Increasing Focus on WellnessReformulation and Multisensory Approaches as Key to Reduce SugarResearch Scope and Key Questions the Study Will AnswerResearch SegmentationGrowth DriversGrowth Restraints

Regulatory Trend Analysis

Regulatory Scenario for Sugar Reduction in North AmericaRegulatory Scenario for Sugar Reduction in Europe, the UK, and IsraelRegulatory Scenario for Sugar Reduction in Asia-Pacific (APAC)Regulatory Scenario for Sugar Reduction in Rest of the World (ROW)

Technology Analysis: Sugar Replacements

Key Types of Sugar ReplacementsPlant-derived Extracts Are Based on Natural Sugars, Proteins, and FibersSugar Alcohols Are Preferred as They Are Comparatively Low in CaloriesRare Sugars Offer Additional Health BenefitsUpcycled Sugars Offer Sustainable Sweetening OptionsSweetener Blends Can Maximize Sweetness in FormulationsResearch for Futuristic Concepts in Replacements Pick Up Steam

Technology Analysis: Structural Modification

Structural Modification Helps Mitigate the Need for Reformulation in Food & BeveragesEmulsification Helps in Better Blending of FormulationEncapsulation Protects Sweeteners from Tough EnvironmentsEnzymatic Conversion Helps Make Zero-calorie SweetenersFlavor Modification Helps to Improve Mouthfeel of FoodsGel-aeration and Spraying Are Modes of Surface ModificationAdvanced Processing and Particle Reduction Techniques Decrease the Amount of Sugar NeededEnabling Technologies in Surface Modifications Minimize Sugar RequirementsAdvances in Sugar Reduction – The Publisher’s Perspective

Innovation Landscape

Innovations in Plant Extracts: Monk FruitInnovations in Other Plant ExtractsInnovations in Sugar AlcoholsInnovations in Rare SugarsInnovations in Upcycled SugarsInnovations in BlendsInnovations in Structural Modifications

Industry Efforts

Private Funding Encouraging Start-ups to Accelerate Commercialization across International MarketsCompanies Focused on Raising Capital to Scale Up Their Production FacilityJoin Efforts among Stakeholders Encouraging Adoption of Natural SweetenersNew Product Launches by F&B Companies Implementing Sugar Reducing Technologies

Research & IP

Sugar Reduction Technologies, Global Trend Analysis: Research PublicationsSugar Reduction Technologies, Global Trend AnalysisSugar Reduction Technologies, Key StakeholdersSugar Reduction Technologies, Global Trend Analysis: Plant ExtractsSugar Reduction Technologies, Global Trend Analysis: Structural ModificationResearch Trend and IP Analysis: Analyst Insights

For more information about this report visit https://www.researchandmarkets.com/r/s0s71o

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