Sugar reduction
Sugar reduction in candy, without losing texture or shelf life
Sugar does more than sweeten: it builds body, controls water and sets texture. My master’s research studied sucrose replacers in starch jellies. I help you cut sugar without losing what makes your candy work.
- Free 30-minute call
- $149/hour
- Replies within 2 business days
Sugar reduction
What I help with
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Sugar replacers
Polyols, fibers and syrups, and what each does to texture.
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Texture and body
Keep the bite and chew when sugar comes out.
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Sweetness
Balance sweetness and flavor in a reduced-sugar formula.
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Water and shelf life
Less sugar changes how candy holds water; plan for it.
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Crystallization
Stop graininess and unwanted crystallization in the new formula.
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Process changes
Adjust cooks, solids and setting for the new formula.
Note
My work is the formulation and process, not label claims. Words such as “reduced sugar” and “sugar free” are regulated, so check them with your regulatory specialist.
How it works
Four steps, starting with a free call
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Step 1: Send the form
Your name, email, company and what you make.
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Step 2: I reply within 2 business days
With a few questions and some times to talk.
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Step 3: A free 30-minute call
What you’re making and where it’s stuck.
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Step 4: An hours estimate, then the work
Once we agree on terms, we sign an NDA before you share formulas.
Background
Relevant experience
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Published
2022 paper with Dr. Richard Hartel on corn syrup, water content and sucrose replacers in starch jellies.
Read the paper -
UW-Madison
Master’s research on sucrose crystallization and ingredient interactions in starch jellies.
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Kerry
Designed experiments on ingredient function, stability, texture and shelf life in candy formats.
Questions
Can you reduce sugar without changing the texture?
You can often get close, but sugar sets much of the texture, so a reduced-sugar candy usually needs other changes too: different replacers, solids or process settings. We test the options with your team and decide together what to keep.
Which sugar replacers work in candy?
It depends on the candy. Polyols, soluble fibers and specialty syrups each change sweetness, texture, water and cost in different ways. The right mix comes from what your candy needs to do.
Do you handle “sugar free” label claims?
No. I focus on formulation and process. Label claims are regulated, so I work alongside your regulatory specialist.
