Sugar does 4 jobs; sweetness is only one of them
Sugar Reduction
Cut sugar without collapsing mouthfeel and flavor balance.
Removing sugar breaks more than sweetness.
Sugar carries bulk, mouthfeel, browning, and flavor release. Cut it 30% and the product tastes thin, finishes bitter, or loses body. High-intensity sweeteners each bring their own off-notes and regulatory limits, and pairing them with bulking agents is where most bench trials die.
What your bench-note report includes
- ✓Sweetener system candidates (high-intensity + bulking) matched to your category
- ✓Known off-note profiles and masking strategies for each candidate
- ✓Mouthfeel and body compensation options
- ✓Cited regulatory limits per sweetener per market
- ✓A bench validation plan with sensory checkpoints
Example brief
“Ready-to-drink lemon iced tea, currently 9g sugar/100ml. Target 40% reduction for EU market, clean-label preference, no aspartame.”
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