Gulfood Manufacturing 2025: Ingredion to spotlight advanced sugar reduction solutions

Ingredion is leveraging its advanced sugar reduction technologies and proprietary Reb M sweetener variety to increase the consumer appeal of beverage and dairy applications. The company will showcase its new Dulcent Sweetener Solutions with other sugar reduction, texture, and clean label solutions at the upcoming Gulfood Manufacturing 2025 in Dubai (November 4-6).

The ingredients help manufacturers balance taste, affordability, and consumer appeal in their offerings, as demands for reduced sugar F&B that align with consumers’ health goals gain ground. Between July 2020 and June 2025, nearly 72% of consumers actively reduced sugar in their diets, suggests Innova Market Insights data.

Sue Bancroft, director of healthful solutions EMEA at Ingredion, underscores that manufacturers face mounting pressure to reduce sugar in formulations while keeping their products “enjoyable and affordable.”

“We created Dulcent to meet that challenge by providing a sugar reduction solution that delivers the taste experience that consumers prefer and gives brands the benefit of reduced sugar labeling and attractive cost-in-use.”

Targeting taste and cost-effectiveness

Ingredion’s Dulcent range tastes more like sugar-sweetened products than commonly used artificial sweeteners, such as aspartame and acesulfame K.

“It also enables a greater reduction in sugar than stevia alone, making it easier for manufacturers to develop reduced or no-added-sugar recipes,” says Bancroft.

Dulcent Solutions combine Ingredion’s advanced sugar reduction technologies with its proprietary Reb M varietal (Image credit: Ingredion).Describing the ingredients as a “cost-effective alternative to sugar,” she says they reduce cost-in-use while streamlining formulation and supply chain logistics.

The innovation also targets the ongoing global focus on High Fat Salt and Sugar (HFSS) products. The Saudi Food and Drug Authority (SFDA) and the UAE Federal Tax Authority have amended their sweetened beverage taxes to focus on sugar-sweetened beverages.

There are also mounting concerns in South Africa and Morocco about marketing HFSS products in schools.

In its Strategy for Nutrition in the Eastern Mediterranean Region, WHO calls for stricter regulations on the amount of sugar allowed in foods and beverages. At the same time, consumers continue to scan supermarket shelves for products that are better for them and enjoyable to drink.

 Last month, Ingredion discussed taste, texture, and sugar reduction trends with Food Ingredients First. 

“From a consumer perspective, sugar or sodium reduction is always at the top of the agenda for F&B manufacturers. They are actively reformulating products to meet these needs, and consumers are becoming more knowledgeable,” Jacques Guglielmi, VP and general manager for texture and health solutions APAC, told us.