The IP analysis of the sugar reduction technologies in food and beverages was carried out for 3 years
(2015-2017) to understand the existing technologies which have been used for reduction of sugar.
The analysis shows that globally all major food producers and sugar companies are focused on the
development of novel technologies to reduce the sugar content in their products. The sugar reduction
methodologies which have been mentioned include physical methods, chemical methods, enzymatic
methods and microbial technology to reduce the sugar content of food products.
Major key players are: Nestle, Ajinomoto, Cargill Inc, Tate & Lyle PLC and Unilever.
Download Free Sample: http://www.ingeniousreports.com/technology-insights-sugar-reduction
Table of Content:
1. Technology Overview
1.1. List of Tables
1.2. List of Figures
1.3. Introduction
1.4. Objective & Scope
1.5. Research Methodology
2. Sugar reduction segmentation based on application
2.1. Food
2.2. Beverages
2.3. Bakery
2.4. Confectionery
2.5. Dairy products
3. Sugar Alternatives: A better healthy choice
3.1. Naturally Derived Sweeteners
3.1.1. Stevia
3.1.2. Yacon Syrup
3.1.3. Monk Fruit
3.1.4. Sweet Cicely
3.1.5. Thaumatin
3.1.6. Allulose
3.1.7. Tagatose
3.1.8. Brazzein
3.2. Artificial sweeteners
3.2.1. Acesulfame potassium
3.2.2. Advantame
3.3.3. Aspartame
3.3.4. Neotame
3.3.5. Saccharin
3.3.6. Sucralose
3.3. Sweetness Modulators
3.3.1. SWEET TASTE, Senomyx
3.3.2. SymLife Sweet®, Symrise
3.3.3. ClearTaste™, MycoTechnology
3.3.4. TasteSolutions™, Givaudan
3.4. Sugar Alcohols
3.4.1. Erythritol
3.4.2. Mannitol
3.4.3. Isomalt
3.4.4. Lactitol
3.4.5. Maltitol
3.3.6. Xylitol
3.3.7. Sorbitol
4. Sugar Reduction Technology: IP Trends
4.1. Geographic Activity