ALTERNATIVE SWEETENERS & SUGAR REDUCTION


multiple technical parameters. Sugar is more than sweetness—it provides bulk, mouthfeel, humectancy, crystallisation control, browning and shelf-life stability. Removing or reducing it requires a systematic rebuilding of the product matrix.


A systems approach to sugar reduction ADM approaches this complexity through an integrated formulation philosophy rather than a one-dimensional substitution strategy. As Clara explains: “To support this balancing act, we leverage our vast sweeting library and tap our holistic formulation approach Replace Rebalance Rebuild® to replace sweetness, rebalance flavour and rebuild functionality. Thus, providing confectionery manufacturers with technical expertise and greater optionality to find the right sweetening systems tailored to their specific product goals, all without compromising the indulgent profile consumers expect from confectionery.” The Replace Rebalance Rebuild®


framework reflects a broader industry trend toward systems thinking. In confectionery, reducing sucrose by even a few percentage points can alter flavour release, viscosity, aeration, and crystallisation kinetics. A successful reformulation often combines high- intensity sweeteners with bulking agents, fibres, polyols or specialty syrups— each selected not only for sweetness contribution but for structural and sensory alignment. Among clean-label sweetening


solutions, stevia continues to gain ground, particularly as technical advances address earlier limitations around bitterness and lingering aftertaste. Clara highlights the evolution of stevia over the past decade and a half: “As a quality, clean-label option, stevia


is becoming a top alternative sweetening solution choice for confectionery formulators. Since stevia’s introduction over 15 years ago, advances in agronomy, leaf purification and extraction have supported better-performing stevia solutions.” These improvements have focused on optimising steviol glycoside profiles, refining extraction processes and enhancing taste performance. In confectionery applications—where sweetness curves and flavour masking are highly sensitive—such refinements are essential. Clara points to ADM’s latest


developments as illustrative of how far stevia technology has progressed “Our


aligns with “closer-to-nature” positioning, while improvements in glycoside blending address one of the primary historical barriers to wider use in confectionery: off-notes that clash with delicate chocolate, fruit or dairy flavour systems. Beyond stevia, fruit-derived sweeteners


are emerging as compelling tools for formulators seeking both functionality and label appeal. These ingredients can contribute intrinsic sugars alongside flavour nuances and structural benefits, helping reduce reliance on refined sucrose while maintaining desirable texture. Clara notes growing interest in


Clara Faustina ADM


SweetRight® Stevia Edge™ portfolio exemplifies this innovation, leading the way in terms of taste, functionality, cost and labelling requirements. Since our Stevia Edge™ line is extracted directly from the stevia leaf and not produced via bioconversion or fermentation, it is designated as E960a. Within this range, SweetRight® Stevia Edgility™ represents the next generation of stevia leaf-derived sweetening solutions. Its advanced and intentional blend of quality steviol glycosides delivers reduced linger, less bitterness and more overall taste balance for a better sweetening profile compared to other stevia products on the market. Stevia Edgility™ offers performance and value through sugar- and calorie reduction and cost optimisation.” The emphasis on E960a designation


is particularly relevant in Europe, where regulatory classification and consumer understanding of ingredient sourcing can influence purchasing decisions. Extraction directly from the stevia leaf


this space: “Fruit-derived sweetening solutions are also garnering traction within the confectionery category. One such solution is our Fruit Up®, which is extracted from a blend of carob and apples using a purely physical, proprietary process, without additives, chemicals or enzymatic treatment. Fruit Up® is non-GMO and Kosher and can be labelled as ‘fruit sweetener,’ making it appealing to label-conscious consumers. Functionally, it can replace traditional syrups and act as a binder, supporting desirable textures in confectionery applications while contributing balanced sweetness and taste from a recognisable, natural source.” For confectionery manufacturers, such multifunctional ingredients offer strategic advantages. Acting as both sweetener and binder, fruit-based syrups can simplify formulations, improve moisture management and support chew or bite characteristics in products such as cereal bars, gummies or soft confections. At the same time, their recognisable origin aligns with consumer demand for transparency and minimal processing.


SUGAR PLAYS A FAR BROADER ROLE THAN SWEETNESS


ALONE, CONTRIBUTING TO STRUCTURE, PROVIDES BULKING AND HELPS MAINTAIN PREFERRED PRODUCT MOUTHFEEL AND STABILITY


Rebuilding structure in chocolate and gummies Reducing sugar in confectionery is rarely a straightforward subtraction exercise. In chocolate, gummies, caramels and fondants, sugar is architect, stabiliser and sensory conductor all at once. Reformulating these systems demands not only sweetness replacement but structural reconstruction—while navigating shelf-life stability, regulatory compliance and uncompromising consumer expectations around indulgence. Clara emphasises that the


industry’s biggest hurdles stem from underestimating sugar’s multifunctionality. “When reducing sugar in confectionery, manufacturers most commonly face challenges


FEBRUARY 2026 • KENNEDY’S CONFECTION • 23


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