Scoular Food Innovation R&D Scientist
July 10, 2025
In the ever-evolving food industry, the demand for healthier and more functional product options has led to significant advancements in sugar reduction ingredients. Formulating products with reduced sugar content involves navigating a delicate balance between taste, texture, functionality, and consumer appeal. With many sugar alternatives available in the market, product development can be a maze of trial and error to find the right ingredient to solve the right problem.
R&D scientists and product developers can help ensure a successful sugar replacement outcome by understanding the options available to overcome key considerations and challenges from the onset of formulation.
Sucrose (table sugar) is the standard that all sweeteners are compared to and has a relative sweetness score of 100. The sweetness it imparts is pleasant, hits rapidly, then has a smooth decline over time.
Replacing sucrose often requires finding sweeteners with a similar intensity and quality of sweetness. However, few options closely mimic the sweetness level and flavor profile of sucrose. Some of the closest in sweetness profile are sugar alcohols, which can impart off–flavor notes or cause GI issues.
Allulose. A combination of this bulking sweetener plus a high intensity sweetener will yield close results and allow you to fine tune the impact of the sweetness over a curve. This rare sugar offers approximately 70% of the sweetness of sucrose with a clean, sweet taste profile that mimics the overall impact of sucrose. Importantly, it’s not metabolized by the body in the same way as traditional sugars, resulting in minimal impact on blood glucose levels. This makes it an attractive option as it isn’t considered an added sugar for labeling purposes.
Sugar contributes significantly to the texture and mouthfeel of many products. A key component in beverages, it adds body and mouthfeel contributing to a more satisfying drinking experience. In baked goods, it contributes to volume and texture.
Removing sugar from a formulation can cause a multitude of textural issues. The lack of body and viscosity causes beverages to be perceived as watery. In bakery applications, it leads to a decrease in the volume of the final product.
Soluble Corn Fiber. Beyond its well-known prebiotic benefits, soluble corn fiber (also known as resistant dextrin) aids formulations through adding bulk, viscosity, and improving mouthfeel. The bulk and viscosity of soluble corn fiber mimic sucrose’s crucial mouthfeel characteristics in beverages as well as food products. Also being highly soluble, it will stay clear and stable in beverage formulations without creating cloudiness or sediment.
Chicory Root Fiber. Similar to Soluble Corn Fiber, Chicory Root fiber adds bulk and viscosity, but it can add creaminess and sweetness to formulations too. It brings body to the mouthfeel of beverages and baked goods while also contributing a neutral creamy sweetness.
As consumers become increasingly aware of the health implications of excessive sugar intake, they are actively seeking products offering reduced sugar content while also aligning with clean label principles. “Clean label” can mean emphasizing simplified ingredient lists, recognizable components, and the avoidance of artificial additives, preservatives, synthetic compounds, and more. Each of our aforementioned offerings bring label appeal to a finished product for different reasons.
As a naturally occurring rare sugar found in small amounts in fruits, allulose can resonate with consumers seeking more natural alternatives.
Often perceived as a natural source of fiber with minimal GI impact, it can be a well-received addition to product labels.
Being a naturally sourced prebiotic fiber, it appeals to customers wanting more natural and clean label ingredients in their products.
Ingredient | Relative Sweetness | Functionality | Nutritional Impact (per 100 g) | Label Name |
Sucrose | 100% | Bulk, Viscosity, Stability, Solubility, Browning | Total Carbs: 100 g Total Fibers: 0 g Total Sugars: 100 g Added Sugars: 100 g | Sugar |
Allulose | 70% | Bulk, Viscosity, Browning | Total Carbs: 74-100 g Total Fiber: 0 g Total Sugars: 0 g Added Sugars: 0 g | Allulose |
Soluble Corn Fiber | 10% | Bulk, Viscosity, Stability, Solubility | Total Carbs: 71-95 g Total Fiber: 65-90 g Total Sugars: 2-5g Added Sugars: 0g | Soluble Corn Fiber, Resistant Dextrin |
Chicory Root Fiber | 0-40% | Bulk, Viscosity, Creaminess | Total Carbs: 75-96 g Total Fiber: 65-94.5 g Total Sugars: 0.5-9.5g Added Sugars: 0g | Chicory Root Fiber, Inulin |
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