ALTERNATIVE SWEETENERS & SUGAR REDUCTION


CONFECTIONERY


THE SCIENCE BEHIND SUGAR REDUCTION IN


As pressure mounts to cut sugar without sacrificing indulgence, confectionery manufacturers are turning to integrated sweetening systems that rebuild taste, texture and structure from the ground up.


M


anufacturers are navigating a complex matrix of


taste,


texture, cost, functionality and, increasingly, label


perception. Across Europe and beyond, sugar reduction targets are tightening, while shoppers remain unwilling to compromise on the sensory experience that defines chocolate, gummies, caramels and baked sweets. The result is a new era of formulation—one that demands both technical precision and a deep understanding of consumer psychology. For ingredient suppliers, this shift represents both a challenge and an


22 • KENNEDY’S CONFECTION • FEBRUARY 2026


opportunity. Few understand this better than Clara Faustina,Senior Marketing Manager, Sweet Goods and Bakery EMEA at ADM, who sees sugar reduction not as a single-ingredient swap, but as a multifaceted reformulation journey. When asked which alternative


sweeteners are seeing the strongest uptake in confectionery—and how they measure up on taste, cost and functionality—Clara points first to the consumer mindset driving formulation decisions. “Confectionery consumers find quality


ingredients as an important factor when also pursuing sugar reduction.1 Plus, the majority of consumers in Europe


state sugar reduction is more important when also seeking clean labels.1 Many consumers perceive clean label, quality ingredients as those they recognise and deem as ‘closer-to-nature.’ As such, we see alternative sweeteners derived from natural sources having the strongest uptake in confectionery. However, these solutions must also deliver on taste, texture and cost targets, along with cleaner labels.” Her comments underscore a critical


tension in confectionery R&D: natural positioning alone is not enough. High- intensity sweeteners, bulk sweeteners and specialty syrups must perform across


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48