Consumers haven’t soured on the low- and no-sugar trend. Food and ingredient manufacturers are heeding the call, looking to reformulate or develop reduced and zero-sugar product lines at a record pace. In this episode, Renee Leber and Lisa Sanders provide scientific insights, practical formulation techniques, and marketing strategies designed to equip attendees with actionable knowledge to tackle sugar reduction challenges and hit the sweet spot of consumer appeal and functionality.
Plus: This episode of Omnivore is brought to you by Almond Board of California. Almonds offer endless possibilities for innovation. Visit Almonds.com/Trends to learn more.
Also, be sure to check out the free-to-download Sugar Alternatives At A Glance resource and the IFT members-only Sugar Alternatives Overview mentioned in this podcast episode!
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GUESTS
Renee Leber, food science and technical services manager at the Institute of Food Technologists (IFT), has over 10 years of product development experience working for Jeni’s Splendid Ice Creams, Freshway Foods, and US Foods before joining IFT. An expert in food additives and ingredients, Renee leads IFT’s Concierge Service, helping teams across the globe find solutions to everyday product development challenges. At IFT, Renee meets with R&D teams and provides ready-to-access research and resources allowing them to overcome hurdles like shelf life, reformulation, food quality and safety, and regulatory compliance.
Lisa Sanders, PhD, RD, is owner and principal scientist at Cornerstone Nutrition, LLC and is a consulting nutrition scientist for IFT. Her expertise is in the translation of nutrition evidence to support science-based communications for multiple audiences, including scientists, health professionals, and consumers. Dr. Sanders has spent more than 15 years advancing evidence-based nutrition, including managing scientific research programs at Kellogg Company and Tate & Lyle. She earned her PhD and RD from Texas A&M University and has published more than 60 scientific papers, meeting abstracts, and book chapters. She is an active member of the American Society for Nutrition and the Institute of Food Technologists.
Omnivore Presents: SciDish Podcast
In each episode of Omnivore Presents: SciDish, listeners get a deeper dive into a single topic shaping the future of food. Hosted by the editors of Food Technology, together with IFT members and subject matter experts, SciDish brings you the science, insights, and real-world perspectives that drive innovation, solve complex challenges, and connect disciplines across the global food system.
