Sugar content reduction of an existing fruit based beverage

Sugar content reduction of an existing fruit based beverage

A challenger of allfoodexperts® is looking for a formulator to assist in reducing the sugar content of an existing fruit based beverage. Due to regulatory changes in the country of sale in Central America, the company quickly needs to remove/reduce the sugar content of the beverage while trying to match the existing taste and quality.

The company is looking for a formulator expert that can review the current ingredients of the fruit juice beverage and provide an alternative formulation that has a sugar content level that satisfies the new regulatory requirement but at the same time retains the taste and quality of the product. The product is mainly in 200 ml packages and the most popular flavours are: peach, apple and pear.

Technical details:

  1.  The sugar replacement may ONLY USE non-caloric, natural sweeteners (excluding Stevia) and combinations of traditional sugar + Stevia. There is a maximum of 7.5g of sugar per 100ml.
  2. Characteristics of the product: consideration should be taken to match (or provide as close a representation as possible) the texture and mouthfeel of the current nectar formulation (35% fruit content). The viscosity should not be “too liquidy” as nectar based products have a familiar viscosity and sweetness to the end consumer.
  3. Cost: The client is aware that sugar replacements are of high cost, however, efforts should be made to keep the revised formula within 15% of the original cost (please take into consideration the cost of sugar and its replacement items for this point).
12 Comments
  • Frank
    Posted at 20:51h, 13 February Reply

    Dear mr-mrs,

    We have experience with optimizing carbohydrate profile to reduce sugar content without losing mouthfeel and relative sweeteness. Ofcourse we need to know what the current carbohydrate sources are. Are they only fruit based?

    We are more then willing to have a look at their current formulation and see if we can make any improvements to reduce caloric values.

    Feel free to contact us!

    • Ryan Edwards
      Posted at 10:51h, 14 February Reply

      Thanks Frank. We will email you to further discuss this challenge and how you could support the client.

  • Fakhar
    Posted at 13:33h, 14 February Reply

    Dear client,
    I have R&D and operations expertise in the field of fruit pulping and juice beverages.
    I have designed no of products for UK, US and south Africa market.
    In my point of view the given task is little bit difficult but not possible. If you want me to handle this project, contact me with details.

  • Óscar
    Posted at 22:06h, 14 February Reply

    Dear Sr.

    I’m a Freelance with more than 15 years in R&D on sweet products and, I think, that I could give you a solution. I have experience on confectionery, pastry, ice cream, beverages, flavours, desserts and others products to all the world.

    Feel free to contact me!

  • Guillermo
    Posted at 22:11h, 14 February Reply

    Maybe a long chain chicory root fiber if possible combined with isomalt could be an interesting starting point

  • Robert
    Posted at 15:15h, 15 February Reply

    I have extensive formulating experience in sugar reduction for beverages and natural sweeteners as I led R&D and applications for a to 3 global sweetener ingredient supplier. Your issue should not be a problem to resolve.

  • Ani Mihaylova
    Posted at 09:40h, 23 February Reply

    Did you succeeded to help the customer? If not could you please advise what is the sugar content, and aproximately the recipe for the beverage. Thank you

    • Ryan Edwards
      Posted at 11:13h, 23 February Reply

      Hi Ani, thanks for your interest. This challenge is now closed. However you can find more open challenges on our Platform by registering here: http://bit.ly/2imxxCd 

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