Stevia-Sweet Protein Blends Advance Savoury Sugar Reduction for UK Formulators
Ingredion highlights advanced sweetener systems combining stevia with sweet proteins, addressing the functional gaps in savoury sugar reduction and meeting growing consumer demand in the UK for healthier ready meals and sauces.
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London, United Kingdom — 05 August 2026
Ingredion is advancing sugar reduction solutions by combining stevia with emerging sweet proteins, specifically targeting the complex challenges of savoury applications. Traditional sugar removal in savoury products, such as ready meals and sauces, creates functional deficits beyond mere sweetness, impacting acidity balance, umami enhancement, texture, and shelf life. Consumer demand for reduced-sugar options is escalating; Ingredion's research indicates that 63% of consumers in the US and Canada prioritise reduced-sugar claims when selecting ready meals, a trend mirrored in the UK market for health-conscious consumers.
Adams Berzins, Ingredion's Senior Manager for Sugar Reduction, notes that next-generation sweetener systems are crucial for delivering a more 'sugar-like' sweetness experience. Proprietary sensory research by Ingredion demonstrates that these blends significantly improve sweetness intensity and reduce lingering off-notes compared to single ingredients. For instance, a beverage prototype showed up to a 22% increase in sweetness intensity and a 32% reduction in lingering sweetness. This approach provides a taste profile closer to sugar, mitigating the 'taste and texture gaps' that often arise from conventional sugar reduction.
Investment focus remains on plant-based sweeteners, including stevia, sweet proteins like brazzein, and rare sugars such as allulose. Ingredion's research confirms that 65% of US consumers actively avoid artificial sweeteners, making naturally derived options commercially attractive. The continued exploration of steviol glycosides and scalable sweet protein production expands the formulation toolkit, enabling sophisticated multi-sweetener solutions. These innovations are critical for brand owners aiming to meet consumer expectations for 'clean label' products while delivering on taste and functionality.
The convergence of sugar reduction with positive nutrition represents a significant opportunity. Ingredion's data highlights that 69% of US and Canadian consumers consider reduced-sugar claims relevant in nutritional beverages, reflecting a broader interest in products offering both reduced sugar and added nutritional benefits like fiber and protein. Successful strategies will integrate ingredient innovation, sensory science, and formulation expertise to address these evolving consumer wellness priorities without compromising product enjoyment.
What this means for United Kingdom
UK supplement and food brand owners must urgently re-evaluate their savoury product portfolios to meet the 63% consumer demand for reduced-sugar offerings. Reformulation projects should prioritise multi-sweetener systems, such as stevia and sweet protein blends, to address functional gaps in texture, umami, and acidity, avoiding the off-notes associated with single-ingredient solutions. Early adoption of these advanced blends can provide a competitive advantage in a market increasingly scrutinising ingredient lists and avoiding artificial sweeteners. Procurement leads should assess new supplier partnerships for novel plant-based sweet proteins, while regulatory teams must ensure compliance with evolving 'reduced sugar' claims under FSA guidance. Brands failing to adapt risk market share erosion to competitors offering superior-tasting, naturally sweetened savoury options.
Brand owners increasingly rely on contract-manufacturing partners such as Supplement Factory to navigate these requirements.