Understanding the high-protein, low-sugar challenge
Explore why increasing protein while decreasing sugar can create complex and interconnected sensory barriers.
April 6 | 1:00 p.m. EST
Bring high-protein, lower-sugar nutrition products closer to the taste experience consumers want.
Functional nutrition products are being asked to deliver more functionality with less sugar. But as protein levels increase and sugar decreases, bitterness, astringency, chalkiness, lingering off-notes, and reduced flavor impact can become more difficult to manage.
Join our experts to explore how product developers can approach these interconnected challenges. Learn how sweetness systems, masking technologies, flavor creation, and texture expertise can be combined to create functional products that deliver nutritional credibility alongside an enjoyable consumer experience.
High-protein and lower-sugar formulation brings together some of the toughest sensory challenges in food and beverage development. Protein may introduce bitterness, astringency, beany or vegetal notes, and a chalky mouthfeel. At the same time, reducing sugar can expose these characteristics, weaken flavor impact, and make the product feel less balanced or satisfying.
Addressing one sensory issue in isolation may not be enough. This session will explore how developers can diagnose the total product experience and apply a coordinated combination of sweetness optimization, targeted masking, congruent flavor design, and texture or mouthfeel solutions.
In just 30 minutes, you will gain insights into:
Explore why increasing protein while decreasing sugar can create complex and interconnected sensory barriers.
Learn how bitterness, astringency, chalkiness, beany or vegetal notes, and lingering aftertaste can affect acceptance.
Discover how sweetness optimization, flavor creation, masking technologies, and texture expertise can be combined according to the product’s specific sensory gaps.
Understand how to protect the product’s nutritional objective while developing a taste and texture experience consumers will want to repeat.
Learn how working sessions, base-formula reviews, sensory evaluation, prototyping, consumer insights, and regulatory support can help teams advance functional nutrition concepts.
The conversation will introduce dsm-firmenich capabilities related to:
Pietro Caruso
Director, Technical Applications
Srini Subramanian
Senior Director, Business Development
Through an accessible expert conversation, they will examine the technical decisions behind creating refreshing, balanced beverages with less sugar.
This fireside chat is designed for professionals involved in:
It is especially relevant for teams developing high-protein, lower-sugar products that need to deliver both functional benefits and repeatable consumer enjoyment.
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