Sugar Reduction: Product Challenges, Approaches, and Application of Flavors

Sugar reductionSugar reduction in processed foods and beverages is the most prominent global phenomena in recent years due to sugar’s high association with several chronic diseases such as obesity and diabetes. The major sugar reductionSugar reduction strategies for the food industry are either gradual sugar reductionSugar reduction or rapidly reducing sugar content and replacing it with high intensity or bulk sweetening agents while maintaining sweetness intensity and overall product acceptability. However, the general conclusion is that reducing sugar concentration in foods and beverages changes texture and overall sensory profile, causing a decrease in palatability and consumer acceptance; this is especially true for the rapid sugar reductionSugar reduction strategy. Moreover, undesired attributes are generated, such as bitterness, astringency, and overall imbalance in flavor and texture. This chapter will include (1) an introduction to the importance of sugar reductionSugar reduction in food products, (2) food ingredients (high intensity and bulk sweetenersSweeteners) used to replace sugars, (3) flavoring application approaches aiming to imperceptibly reduce sucrose in model sucrose solutions, (4) flavoring application approaches aiming to imperceptibly reduce sucrose in whole food products, and (5) major challenges and future perspectives.