PORTLAND, Ore. — Demands to reduce added sugar and lighten calorie loads are at an all-time high. Increased consumption of added sugars has been linked to a decrease in intake of essential micronutrients, an increase in body weight and a higher risk for diabetes and cardiovascular disease. Though aim is clearly directed to the food and beverage industry to reduce added sugar, it’s not a simple proposition.
To help food & beverage developers meet consumers’ desire for natural, reduced sugar foods, Steviva Ingredients has published a white paper, “Taking the Mystery Out of Sugar Reduction.” The paper provides an unbiased analysis of the variety of natural, high-intensity sweetener options there are for food manufacturers and technologists targeting a health-conscious consumer.
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Thom King
Thom King's academic background and extensive experience in clean label sugar reduction significantly contribute to his expertise in this field. With over twenty years of hands-on experience in the industry, King has worked on various projects related to sugar reduction and clean label initiatives. This practical exposure allows him to understand the challenges and nuances of reformulating products to reduce sugar content while maintaining taste and consumer appeal.
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