Soft drink companies have been working for many years to reduce sugar content to meet targets set for 2018 and beyond. Soft drink products launched with less sugar has grown with 3.5 % in four years.
Ongoing concerns about obesity and sugar consumption have driven interest in reduced sugar and diet drinks in recent years. We’ve seen countries start to introduce tax on sugary soft drinks, and the WHO recently came out in officially encouraging governments to impose legislative measures by taxing sugary drinks.
The most important factor in sugar reduction in beverages, according to an article in Foodingredientsfirst, is taste. But the most challenging task is texture.
“It is hard to simulate exactly the texture that sucrose provides in sweetened beverages. Some of the gums and fibers do give viscosity, but it’s not quite the same as sucrose. If you are looking for a very high reduction in sweetness, texture is most the difficult challenge.”