FORMULATION NOTES
When changing sugar, consider more than sweetness
Make texture, bulk and processing part of your formulation conversation.
A sugar-reduction brief often begins with a target taste. It should also consider the other roles sugar plays in the product. The development work will differ between a beverage, a biscuit and a confection.
Map the formulation requirements before selecting a replacement. Consider bulk, texture, moisture and processing behaviour alongside sweetness. Record the attributes that must be preserved in the finished product.
Discuss a trial plan that compares complete formulations rather than isolated ingredients. Evaluate taste after processing and storage, and document how each option affects the product.
Any nutritional, label or regulatory claim needs separate review for your finished product and destination market. An ingredient’s name alone is not evidence that a claim can be made.
These notes support a formulation discussion. Product suitability and any intended claims require application-specific review.
Discuss your ingredient brief