USA – Ingredion has unveiled a new suite of sugar reduction solutions that can lower sugar content by up to 50%, addressing consumer concerns about the taste of reduced-sugar products.
By utilizing AI-aided predictive modeling, industry insights, and advanced stevia technology, the company aims to enhance the appeal of beverages and other food products that are often negatively perceived when sugar is reduced.
The company’s innovative solutions are designed to help manufacturers create products that not only taste better but also offer nutritional benefits, such as reduced sugar and calories, while maintaining clean labels free from artificial sweeteners.
Additionally, Ingredion has developed 100% sugar reduction ingredients that do not compromise flavor, positioning them as a key player in the evolving sugar reduction market.
Global sensory testing and AI integration
To validate the effectiveness of these solutions, Ingredion conducted a comprehensive global sensory testing and beverage consumer research study, surveying over 1,000 consumers across the US, UK, India, Mexico, and Brazil.
AI technology played a critical role in this process, enabling the company to analyze both historical and recent consumer data quickly and efficiently.
“AI aids in processing the detailed composition data of beverage samples created with 20 different steviol glycoside compounds,” said Jehoon Kim, Senior Data Scientist, Digital Innovation at Ingredion.
“It helps us establish the connection between the compounds’ composition and the samples’ sensory performance, spanning from subtle taste nuances to general consumer preferences.”
AI not only supports the analysis of data but also significantly influences beverage product development.
By enabling manufacturers to predict consumer trends and analyze extensive datasets, AI helps create products that resonate with market demands while optimizing taste, texture, and nutrition.
This technology also allows companies to meet sustainability goals by determining the most cost-effective ingredient combinations.
Regional preferences and sweetener trends
Ingredion’s study revealed interesting insights into global sweetener preferences. While traditional sugar is no longer the universal benchmark, regional differences are stark.
For instance, consumers in the UK, Brazil, and India show a preference for mixed sweetener systems, while those in the US and Mexico still lean toward full-sugar options. Despite these variations, sweetness remains a key driver across all markets, with Indian consumers consistently favoring sweeter products.
One of the study’s significant findings is the superior performance of complex sweetener mixtures over single sweeteners. AI’s predictive capabilities were instrumental in optimizing these blends to align with consumer preferences, highlighting the growing demand for sophisticated sweetener systems.
Functional ingredients and the future of sweeteners
The rise of functional ingredients in beverage formulations is another trend Ingredion is tapping into.
According to Purvi Shah, Strategy and External Partnerships, Global Sugar Reduction at Ingredion, consumers are increasingly seeking products that offer additional health benefits, such as stress relief, improved sleep, or enhanced hydration.
Ingredients like prebiotics, postbiotics, and plant-based sweeteners such as stevia and monk fruit are becoming more prevalent as a result.
Shah also emphasized that the future of sweeteners lies in improving taste and reducing costs through advances in manufacturing technologies. Continued innovation in novel sweeteners will further expand the sugar reduction toolkit available to manufacturers, enabling them to meet diverse consumer demands.
Earlier this year, Ingredion introduced a drop-in stevia sweetener that targets the sensory performance of sugar without the need for additives, further underscoring their commitment to advancing sugar reduction solutions in the F&B industry.
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