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In the formulation of reduced sugar food and beverage products, ingredient trends are shifting towards clean label, natural alternatives that provide sweetness without compromising taste or texture. Stevia and monk fruit are leading the charge, offering plant-based, zero-calorie sweetness that aligns with consumer demand for natural ingredients. Allulose is gaining traction due to its similar taste and texture to sugar, yet with a fraction of the calories and no significant glycemic impact.
Additionally, soluble fibers and oligosaccharides are being used to replace bulk and improve mouthfeel in sugar-reduced formulations. Product developers are also exploring blends of these sweeteners, as well as emerging technologies like fermentation-derived sweeteners, to create products that meet the growing consumer desire for lower sugar content while maintaining flavor, functionality, and clean label transparency.
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Emil Kovács graduated from the Journalism program at Eötvös Loránd University in Hungary. During his journalism studies, he focused on data journalism, investigative reporting, and multimedia storytelling. He gained experience by writing for the university’s student newspaper, where he gained attention for his articles on social issues. After graduation, Emil began working as a reporter at a European news agency, where he conducts in-depth analyses of international news and current events.
