Strategies for the reduction of sugar in food products

Ana Gomes, Ana I. Bourbon, Ana Rita Peixoto, Ana Sanches Silva, Ana Tasso, Carina Almeida, Clarisse Nobre, Cláudia Nunes, Claudia Sánchez, Daniela A. Gonçalves, Diogo Castelo-Branco, Diogo Figueira, Elisabete Coelho, Joana Gonçalves, José A. Teixeira, Lorenzo Miguel Pastrana Castro, Manuel A. Coimbra, Manuela Pintado, Miguel Ângelo Parente Ribeiro Cerqueira, Pablo FuciñosPaula Teixeira, Pedro A. R. Fernandes, Vitor D. Alves

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

7 Citations (Scopus)


Over the last years, foods are being tailored in their compositional profiles and structural properties to promote or enhance human health and well-being over and above simple nutrition. In this context, there is a need for a detailed understanding of the physical, biochemical and sensorial properties of the food categories involved since any modification targeting improved healthiness needs to guarantee their maintenance within acceptable levels to maintain consumer satisfaction. The reduction of sugar content in food to reduce both energy density of food and glycemic response is currently a key focus of the food manufacturing industry that poses several challenges. In this chapter, an overall perspective of sugar and its technological/functional role as well as the negative health implications associated to its excessive consumption is presented upholding the need for reformulation strategies to reduce free sugar intake. In this framework, the different solutions developed over the last years will be discussed including sugar structure modification and encapsulation to enhance sweet perception, food grade alternatives to sugar or in-situ enzymatic sugar conversion into non-digestible saccharides with enhanced (prebiotic) functionality. Examples of commercial products and market challenges will also be detailed.
Original languageEnglish
Title of host publicationFood structure engineering and design for improved nutrition, health and well-being
EditorsMiguel Ângelo Parente Ribeiro Cerqueira, Lorenzo Miguel Pastrana Castro
PublisherAcademic Press
Number of pages23
ISBN (Print)9780323855136
Publication statusPublished - 1 Jan 2022


  • Enhanced sweet perception
  • Enzymatic conversion
  • Food reformulation
  • Structure modification
  • Sugar reduction strategies
  • Sweeteners


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