The Institute of Food Technologists (IFT), a nonprofit scientific organization dedicated to advancing the science of food and its application throughout the global food system, has recently unveiled two educational resources aimed at assisting food and beverage professionals in implementing sugar reduction strategies. The resources include the free-to-download “Sugar Alternatives At A Glance” and the IFT members-only “Sugar Alternatives Overview.” These resources offer valuable information on commonly used artificial and natural sweeteners, such as regulatory status, substitution considerations, and sweetness levels compared to sugar, to facilitate the sugar reduction product development process.
Both resources cover 19 popular sugar alternatives, encompassing artificial sweeteners like aspartame, sucralose, and saccharin, as well as natural sweeteners like stevia, monk fruit, and sugar alcohols such as erythritol and xylitol. “Sugar Alternatives At A Glance” provides essential high-level information including common names, commercial derivation, and sweetness levels to assist food and beverage professionals in the initial stages of sugar reduction. On the other hand, the IFT members-only “Sugar Alternatives Overview” offers a more comprehensive exploration of common use cases, regulatory status, scientific studies, and substitution considerations, aiding developers in refining their formulations and saving time in the product development process.
Anna Rosales, IFT Senior Director of Government Affairs & Nutrition, emphasized the importance of these resources in the context of the growing consumer interest in reducing added sugars. She highlighted how the Sugar Alternatives At A Glance and Sugar Alternatives Overview provide essential guidance for efficiently reducing added sugars while meeting consumer taste preferences.
In addition to these resources, IFT has also released a special collection from its scientific publications, including the “Journal of Food Science” and “Comprehensive Reviews in Food Science and Food Safety,” focusing on “Alternative Sweeteners and Sugar Reduction.” This collection delves into various topics related to sweetness perception, human physiological responses to sweeteners, sensory aspects, and the use of alternative sweeteners in sugar-free and reduced-sugar products.
Furthermore, IFT’s Journals will sponsor a keynote session at the upcoming IFT FIRST: Annual Event and Expo, scheduled for July 13-16 at McCormick Place in Chicago. The session titled “Reimagining Flavor: Reducing Fat, Salt, and Sugar for Healthier Foods” will bring together leading scientists to share cutting-edge research, practical insights, and real-world experiences in reformulating food products to cater to the increasing demand for healthier options.
Professionals interested in attending IFT FIRST can register before April 19 to avail of an early bird discount, with special discounts available for IFT members. For more information, individuals can reach out to membershipinfo@ift.org.
It is worth noting that IFT has previously provided expert insights to the U.S. Food and Drug Administration on strategies for reducing added sugar consumption, particularly in terms of labeling products with added sugars and reformulating foods to lower added sugar content.
In conclusion, IFT’s commitment to advancing the science of food and supporting professionals in implementing sugar reduction strategies is evident through the release of these educational resources and the organization’s ongoing efforts to contribute valuable insights to the industry.
