Sweet Options How the Changing landscape for Sweet Solutions impacts Capabilities for Growth September 2018

Key actions, observations and findings

Sweet Options, not Sugar Replacement Personalization trend is

white space for sweeteners Premium private label wins in terms of

new products It’s not just about the calories, sweetener type

matters too Latin America driving growth globally for low sugar

label claims Low calorie claim is declining in all regions Europe and

Asia Pacific lead in the number of new food and beverage launches with sweet

ingredients Latin American and Middle East consumers have sweet

tooth compared to rest of world Sweetener types have different application

focus; bulk in bakery and snacks, polyols in confectionery and bakery, intense

sweeteners in beverages and snacks and oligosaccharides in baby food and dairy

Sweet is the number one taste in food and beverage product development

“Sweet” taste is growing more slowly than other flavors on new

product introductions The most commonly used sweetener blend is

stevia with white sugar Find out which of the 150 sweeteners

available are considered natural by ISO and why Emerging

sweetener combinations with stevia in North America include honey and

palm sugar Who is doing what in sweetener patents? Over 7000

patents analyzed Most product patents are around bulk

sweeteners Stevia research is now in its 4th generation Flavor companies

and biotech companies play an important role in future sweetener

development 58% of sweetener patents with a health focus

mention benefits other than calorie reduction Stevia sweetener

mixture compositions differ by region Status for sweeteners in the US and

EU follows different regulatory pathways Consumers will look for ways to customize

how much sugar is in the final product Bioengineering is disrupting how

we think about traditional ingredients for sweet taste.