What are the best strategies to reduce sugar and calories in beverages?

Well in the wine industry we ferment wines to "dry". This means that winemakers let the yeast convert all of the grape sugars to alcohol. To reduce the alcohol levels, they pick grapes early so that the sugar levels are lower in the less ripe grapes. So, I'm happy to report that most wines are fermented dry and sugar-free. Cheers!

This is a catch 22 situation, none is not going to cut it, but too much and it’ll bite back and create problems on a different stage. How do you find the balance?

Sugar is irreplaceable in tastier beverages. If you do go down this route get with a reputable formulation and flavor house to find your right path with R&D. The bigger question is what is the end purpose for using less sugar and sweeteners? If part of your marketing efforts then there are no solutions, just trade offs. Less sugar means less flavor means less calories means less taste etc. If doing this to show you are using less chemicals and have a healthier for you beverage then be cautious because with any shelf stable product is you will need to use preservatives to keep your product fresh for the consumer. There have been advancements in natural preservatives, but they cost a lot more.

There are so many sugar-free options that don't have to be bad for you. If the flavour profiles are there, you shouldn't need to make additions to change the taste.

Natural Jujce is the answe for me, in moderation an sad part of a balanced diet. Man made and chemical filled drinks have such a random impact on ones well being and should be avoided

Using natural ingredients and extracts tastes great without all the chemical nasties. Pure fruit juices are full of sugar however!

I find fruit and vegetable juices become difficult to work with and have shelf stable product. This is why FDA regulates that you must have Juice % on the front of any product containing juice. More juice isn't always better. And if you get into fresh juice then you have to have cold storage, transport, and shelving for purchase. All very expensive. As with anything in life and in beverage there is no solution just trade offs.

We use molecular pairing to get the second flavour of our drinks so they're chemically compatible for a great taste. There are classic combinations but don't be afraid to try something new.

The use of all natural ingredients is the best way to add healthy ingredients and reduce processed sugars. This will enhance the flavor to a more fresh tasting product.

My biggest disappointment with the beverage industry over the years has been its inability to reduce calories without compromising on taste or resorting to less desirable artificial sweeteners. Nestlé managed to revolutionize the chocolate-making process, making cocoa taste less bitter and reducing the need for sugar by 40%. I refuse to accept that achieving similar innovations in beverages is impossible. What is required is an unparalleled investment in R&D, which currently seems unfeasible due to constant pressure to maintain the bottom line. However, I still hope to see major players promote global open innovation and support startups.

Educate consumers about the health risks associated with excessive sugar and calorie consumption, as well as the benefits of choosing lower-sugar beverage options. This can help shift consumer preferences towards healthier choices.

To make beverages healthier, focus on reducing added sugars and harmful additives while enhancing nutritional value. Start by substituting refined sugars with natural sweeteners like stevia or monk fruit, which provide sweetness without the calories. Incorporate functional ingredients such as herbs, spices, or superfoods like turmeric or spirulina to boost health benefits.