The global sugar-free food and beverage market is expected to grow from US $19.17 billion in 2023 to US $23.30 billion by 2028, at a CAGR of 3.98%. Consumers increasingly demand better-for-you products without sacrificing taste. This session explores how natural sweeteners, enzymatic sugar reduction, functional fibres, and multi-sensory techniques are reshaping the flavour landscape, delivering sweetness, texture, and label transparency.   

Join this Fi Global Insights webinar on sugar reduction to explore the
latest ingredient innovations and sensory techniques enabling healthier products without compromising on taste.

Key Trends:

• Natural sweeteners: innovations in stevia, monk fruit, and plant-based blends.
• Functional fibres: ingredients that boost mouthfeel and nutritional value while reducing sugar.
• Sugar alternatives: next-gen polyols, rare sugars, and bulk sweetening strategies.
• Enzymatic reduction: leveraging enzymes to transform sugar structure and perception.
• Sensory enhancement: flavour layering, aroma pairing, and texture tricks to amplify sweetness.
• Low-/no-sugar formats: dairy, beverages, and snacks reimagined without caloric trade-offs.

Are you interested in sponsoring any of our upcoming webinars?