Special Edition

Special Newsletter

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18 Jul 25

News & Analysis on Chocolate, Candy and Biscuits

SPECIAL EDITION

Special edition: Sugar reduction in 2025

If 2024 was the year sugar reduction went mainstream, 2025 is the year it gets personal. From protein-packed gummies to watermelons that produce a sweetener that’s 200-300 times sweeter than sucrose, the stories in this issue reveal a food and beverage industry not just responding to consumer demand for less sugar – but rethinking how sweetness is delivered altogether.

This special edition explores the full spectrum of innovation: from Protein Candy’s fitness-forward confections and Blobs’ playful, low-sugar flavour fusions, to BlueTree’s selective sugar removal tech and Elo Life Systems’ bioengineered sweetener breakthroughs. We also spotlight the rise of advanced ingredient solutions – like organic tapioca fibre, sweetness modulators and sweet proteins – that aim to preserve sugar’s bulking and textural qualities while cutting its caloric load. And we examine the shifting economics of sugar itself – prices are falling, but the long-term outlook remains volatile – alongside the consumer paradox at the heart of it all: we love sweet, but we know we need less.

Whether you’re reformulating, reporting, or just curious about where the sugar conversation is headed next, this collection offers a snapshot of the strategies, science and sentiment shaping the future of sweetness.

SPONSORED MESSAGE

New Insights Report digs into sweetness

Study after study shows that consumers are steering away from sugar. But navigating the road to reduced-sugar success can be a winding one. Cargill's latest report delivers timely consumer and industry insights to guide your way... Click here

Beyond sugar reduction: Protein Candy adds function and fun to better-for-you sweet set

With 14 grams of protein and only 4 grams of sugar, Protein Candy promises better performance for consumers and retailers..Read more

New sugar reduction tech hits Europe - and it’s not a sweetener

Better yet, products using it won’t be considered ‘novel foods’..Read more

Blobs brings fun and flavor fusion to better-for-you gummies

Startup gummy brand Blobs stands out in the better-for-you sweets set by leaning into the playful, colorful and fun spirit of classic candy — while delivering innovative, natural and low-sugar options..Read more

Exclusive: New high intensity sweetener that rivals monk fruit moves closer to launch

Elo Life Sciences begins field trials to produce monk fruit molecule in watermelons with a goal to launch a new high intensity sweetener juice and powder in 2026..Read more

Americans love sweetness – but also want to scale it back

While consumers gravitate toward sweet flavors, their enjoyment of sugar is often tempered by cognitive dissonance — a tension that experts say can be eased through portion control and strategic pack sizing..Read more

Sugar prices falling: What does this mean for manufacturers and will it last?

Sugar prices fall to lowest level since June 2021..Read more

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