Call for Reducing Sugar in Beverages

Friday 17 March, 2017

In order to satisfy consumers, food and beverage manufacturers have made commitments to reduce sugar content, including added sugars, in their products as well as pledging to use natural sweetener solutions, like stevia or monk fruit.

In this Beverage Industry article, Kerry’s nutrition and beverage research and application specialists speak to the taste challenges involved when formulating with natural, high-intensity sweetener options. Read the full article here to learn how Kerry’s TasteSense portfolio of solutions can help overcome these challenges.