ALTERNATIVE SWEETENERS & SUGAR REDUCTION


related to taste, texture, functionality, shelf life and regulatory guidelines. Sugar plays a far broader role than sweetness alone, contributing to


structure, provides


bulking and helps maintain preferred product mouthfeel and stability. Applying an integrated ingredient system through a holistic lens, like our Replace Rebalance Rebuild® method, is key to solving these formulation hurdles.” In co n f ectionery


matrices, sucrose influences crystallisation patterns in chocolate, chew resilience in gummies, and moisture migration in filled products. Remove too much without a systems approach, and manufacturers risk brittle textures, rapid hardening, flavour imbalance or diminished shelf stability. Clara’s emphasis on integration reflects a growing consensus: sugar reduction must be engineered, not improvised. Cocoa-based confectionery provides


one of the clearest illustrations of this complexity. With limited ingredients— often cocoa mass, cocoa butter, sugar and milk solids—there is minimal room to hide bitterness or lingering aftertaste from alternative sweeteners. Clara explains: “For example, cocoa-based confectionery presents unique challenges since these formulations contain few ingredients and leave little room to mask off-notes. This makes clean-tasting sweetening solutions critical. We use our Stevia Edge™ portfolio to aid sugar reduction in confectionery like bon bons and chocolate squares while also supporting preferred sweetness.” In such minimalist formulations,


sweetness quality and temporal profile are paramount. Any lingering bitterness can clash with cocoa’s inherent polyphenolic notes. Advanced steviol glycoside blends and refined extraction processes have therefore become central to achieving sugar reduction without disrupting chocolate’s characteristic melt and flavour arc. Gummies and jellies present a


different technical puzzle. Here, sugar contributes not only sweetness but also water activity control, elasticity and long-term softness. Reduced-sugar variants can harden over time or lose their characteristic chew if bulk and humectancy are not carefully rebuilt. Clara describes how layered ingredient


systems can help maintain both taste and texture: “For reduced-sugar gummies or jellies – which may harden throughout


24 • KENNEDY’S CONFECTION • FEBRUARY 2026


shelf life without the right sweetening system – we leverage our stevia solutions like Stevia Edgility™ with our Fruit Up® or SweetRight® Reduced Sugar Glucose Syrup (RSGS). These solutions work together to achieve great taste and provide excellent bulking properties. Additionally, when used alone RSGS can achieve up to 30% sugar reduction. Combined with our stevia solutions, RSGS can reach even higher sugar- reduction targets.” This multi-component strategy


addresses both sweetness intensity and structural integrity. Glucose syrups help manage water binding and chew characteristics, while stevia delivers high-potency sweetness with minimal caloric contribution. The addition of fruit- derived syrups further supports binding and flavour balance, helping to maintain the sensory profile consumers expect from traditional gummies.


Fibre and flavour modulation: the finishing layers Beyond sweeteners and syrups, dietary fibres are increasingly used to restore


bulk and structural cohesion lost during sugar reduction. Clara highlights the role of functional fibres in reinforcing matrix integrity: “Complementary ingredients


like ADM/Matsutani LLC’s Fibersol®*, a soluble dietary fibre**, also combine well with high-potency, no-calorie sweetening solutions like stevia. Fibersol® builds back integrity through structural and binding qualities that can be lost when sugar is reduced in confectionery. It also has high stability, excellent solubility,


low viscosity and neutral flavour and colour, mitigating impact to the sensory experience.” Such fibres contribute to texture,


water management and, in some cases, improved nutritional positioning through added dietary fibre claims. Critically, their neutral flavour and low viscosity minimise interference with confectionery’s delicate flavour balance—a common concern when introducing alternative bulking agents. Flavour modulation represents


APPLYING AN INTEGRATED INGREDIENT SYSTEM THROUGH A HOLISTIC


LENS, LIKE OUR REPLACE REBALANCE REBUILD®


METHOD, IS KEY TO SOLVING THESE FORMULATION HURDLES


the final, often overlooked layer in sugar reduction systems. Even when sweetness intensity is achieved, the overall flavour profile may feel thinner or less rounded due to reduced sucrose’s flavour-enhancing effect. Clara points to modulation technologies as an essential finishing tool: “Rounding out our Replace Rebalance Rebuild® method is our TasteSpark® flavour modulation for sugar reduction. Our flavour modulation solutions work synergistically within our sweetening systems, helping to rebalance flavour profiles and deliver well-rounded profiles and a cleaner finish. Our flavour modulation solutions can be labelled as ‘Natural Flavour’ in many countries.” By enhancing sweetness perception, masking off-notes and restoring flavour fullness, modulation systems can help deliver the sensory completeness consumers associate with indulgence— without reintroducing the very sugar manufacturers aim to reduce.


NOTE: This communication is only intended for business-to-business use. No statements are meant to be perceived as approved by regulatory authorities.


NOTE: Local regulations must be reviewed to confirm permissibility of ingredients, labelling and claims for each food category.


*Fibersol® is a trademark registered for ADM/ Matsutani LLC in the US.


**Local regulations must be reviewed to confirm dietary fibre status. 1ADM Outside Voice


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