Consumers haven’t soured on the low- and no-sugar trend. Food and ingredient manufacturers are heeding the call, looking to reformulate or develop reduced and zero-sugar product lines at a record pace. In this episode, Renee Leber and Lisa Sanders provide scientific insights, practical formulation techniques, and marketing strategies designed to equip attendees with actionable knowledge to tackle sugar reduction challenges and hit the sweet spot of consumer appeal and functionality.

Plus: This episode of Omnivore is brought to you by Almond Board of California. Almonds offer endless possibilities for innovation. Visit www.Almonds.com/Trends to learn more.

Also, be sure to check out the free-to-download Sugar Alternatives At A Glance resource and the IFT members-only Sugar Alternatives Overview mentioned in this podcast episode!

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Behavioral science researcher Dave Lundahl proposes a solution to the problem of food product hyper-palatability, which is believed to be a significant contributor to the obesity crisis. In the wake of the recent high-profile Make America Healthy Again report calling for bans on dozens of food ingredients, Anna Rosales, IFT’s senior director of government affairs and nutrition, discusses the need to separate perception from scientific reality—and to explore what it will take to repair trust in the safety of our food system.

Plus: This episode of Omnivore is brought to you by Almond Board of California. Almonds offer endless possibilities for innovation. Visit Almonds.com/Trends to learn more.

Podcast: Play in new window | Download

Subscribe: Apple Podcasts | Spotify | Amazon Music | Android | Pandora | iHeartRadio | Email | Deezer | Anghami | RSS | More