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 Sweeteners
Hollowing and Advanced Surface Modification Techniques
Advanced Fermentation Methods to Manufacture Low-calorie Ingredients with High Potency

Key Topics Covered:

Growth Opportunity Analysis

Sugar Reduction Efforts Driven by Increasing Focus on Wellness
Reformulation and Multisensory Approaches as Key to Reduce Sugar
Research Scope and Key Questions the Study Will Answer
Research Segmentation
Growth Drivers
Growth Restraints

Regulatory Trend Analysis

Regulatory Scenario for Sugar Reduction in North America
Regulatory Scenario for Sugar Reduction in Europe, the UK, and Israel
Regulatory 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 Replacements
Plant-derived Extracts Are Based on Natural Sugars, Proteins, and Fibers
Sugar Alcohols Are Preferred as They Are Comparatively Low in Calories
Rare Sugars Offer Additional Health Benefits
Upcycled Sugars Offer Sustainable Sweetening Options
Sweetener Blends Can Maximize Sweetness in Formulations
Research for Futuristic Concepts in Replacements Pick Up Steam

Technology Analysis: Structural Modification

Structural Modification Helps Mitigate the Need for Reformulation in Food & Beverages
Emulsification Helps in Better Blending of Formulation
Encapsulation Protects Sweeteners from Tough Environments
Enzymatic Conversion Helps Make Zero-calorie Sweeteners
Flavor Modification Helps to Improve Mouthfeel of Foods
Gel-aeration and Spraying Are Modes of Surface Modification
Advanced Processing and Particle Reduction Techniques Decrease the Amount of Sugar Needed
Enabling Technologies in Surface Modifications Minimize Sugar Requirements
Advances in Sugar Reduction – The Publisher’s Perspective

Innovation Landscape

Innovations in Plant Extracts: Monk Fruit
Innovations in Other Plant Extracts
Innovations in Sugar Alcohols
Innovations in Rare Sugars
Innovations in Upcycled Sugars
Innovations in Blends
Innovations in Structural Modifications

Industry Efforts

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

Research & IP

Sugar Reduction Technologies, Global Trend Analysis: Research Publications
Sugar Reduction Technologies, Global Trend Analysis
Sugar Reduction Technologies, Key Stakeholders
Sugar Reduction Technologies, Global Trend Analysis: Plant Extracts
Sugar Reduction Technologies, Global Trend Analysis: Structural Modification
Research Trend and IP Analysis: Analyst Insights

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

About ResearchAndMarkets.com

ResearchAndMarkets.com is the world’s leading source for international market research reports and market data. We provide you with the latest data on international and regional markets, key industries, the top companies, new products and the latest trends.

Media Contact:

Research and Markets

Laura Wood, Senior Manager

[email protected]

For E.S.T Office Hours Call +1-917-300-0470

For U.S./CAN Toll Free Call +1-800-526-8630

For GMT Office Hours Call +353-1-416-8900

U.S. Fax: 646-607-1907

Fax (outside U.S.): +353-1-481-1716

Logo: https://mma.prnewswire.com/media/539438/Research_and_Markets_Logo.jpg

View original content:https://www.prnewswire.com/news-releases/technology-advances-enabling-sugar-reduction-in-food-and-beverage-products—hollowing-and-advanced-surface-modification-techniques-302083997.html