Sweet solutions: Innovations driving sugar reduction

28 April

11:00 – 12:30 CEST

Consumers increasingly demand better-for-you products without sacrificing taste, with added sugar being the number one ingredient they actively limit, particularly as they grow older (1). By contrast, very few consumers restrict their intake of natural sweeteners, highlighting a key area of opportunity for product formulation.

This session explores how natural sweeteners, enzymatic sugar reduction, functional fibres, and multi-sensory techniques are reshaping the flavour landscape, delivering sweetness, texture, and label transparency. At the same time, taste remains the top priority across indulgent categories, driving brands to develop sugar-reduction solutions that preserve the indulgent taste experience consumers expect (2).

Join this Fi Global Insights webinar on sugar reduction to discover the latest ingredient innovations and sensory techniques enabling healthier products without compromising on taste.

References

(1) Innova Market Insights. Health & Nutrition Survey (2025)
(2) Innova Market Insights. Category Survey (2025)

11:00 - 11:10 CEST
Welcome address:

Radhika Sikaria, senior content producer, Fi Global Insights
Niamh Michail, head of publishing, Fi Global Insights

11:10 – 11:25 CEST
Title: The sweet divide: Exploring innovation in sugar reduction

Speaker:
Alisa Selezneva, senior market analyst, Innova Market Insights

Synopsis: In this presentation, Innova will reveal market and consumer insights into the rapidly evolving sugar reduction landscape. As lowering sugar intake becomes a core dietary priority, consumers are adopting strategies such as reducing sugar at the source, managing portion sizes, increasing fibre intake, and choosing products with natural sugars. The session will explore how these behaviours are shaping market trends, including the growth of sugar-free products, the rise of sugar reduction claims combined with claims for high protein or high fibre, and the acceptance of artificial sweeteners as part of sugar reduction solutions.

11:25 – 11:40 CEST
Title: Mapping sweetness: Sensory and formulation strategies for sugar reduction

Speaker:
Dr Sirli Rosenvald, R&D director in Food Science, AS TFTAK

Synopsis: Rapid advances in precision fermentation are enabling a new generation of sweetness ingredients with improved sustainability and functionality. However, translating these innovations into successful products remains complex, with challenges related to regulatory pathways, cost, scalability, stability, and consumer perception. Replacing sucrose also requires careful management of sweetness quality, temporal profile, off-notes, and mouthfeel. A deeper understanding of formulation dynamics is therefore essential. Sensory methodologies such as dose–response and time-intensity analysis provide objective tools to guide optimization and validate performance. By integrating ingredient innovation with rigorous sensory science, it becomes possible to design reduced-sugar products that deliver both health benefits and authentic taste experiences.

     

11:40 – 12:30 CEST
Live Q&A with the audience
Got questions? We’ve got answers! After the presentations, join our interactive Live Q&A to gain deeper insights by connecting with our subject matter experts in real time. This is your opportunity to get answers to your most pressing questions on science, consumer behavior shifts, or innovations shaping the industry. Be part of the conversation with fellow industry peers to uncover strategies to stay ahead of the curve.

  

Speakers:
Alisa Selezneva, senior market analyst, Innova Market Insights
Dr Sirli Rosenvald, R&D director in Food Science, AS TFTAK

Moderator:
Radhika Sikaria, senior content producer, Fi Global Insights