Science and formulation, written for the bench.
Deep dives from our technical team on sweet proteins, sugar reduction and building better-for-you products that people still want to buy.
DairySugar Reduction in Dairy, One Ingredient at a Time
In dairy, sugar does more than sweeten, so cutting it is never a straight swap. Here is how a sweet protein carries the sweetness across flavored milk, drinkable yogurt, spoonable yogurt and high-protein dairy, and what you keep or rebuild in each.
FormulationReducing Sugar in Ice Cream: Why Sweetness Is the Easy Part
In ice cream, sugar controls how hard the scoop is as much as how sweet it tastes. A sweet protein handles the sweetness at milligram levels, but freezing point and body have to be rebuilt. Here is the honest plan.
MarketHigh Protein, Low Sugar: Formulating for the Protein-Forward Shopper
Less sugar and more protein are the two biggest reformulation pressures in food right now, and they fight each other at the bench. A sweet protein is unusually well suited to both, because it is a protein that carries sweetness.
FormulationCutting Sugar in Carbonated Soft Drinks by 70 to 80%
A regular soda is mostly water, sugar, acid and gas. Here is how far a sweet protein can take you, what goes wrong first, and a bench plan for both full-sugar and diet formulas.
QualityWhy Brix Stops Working as a Sweetness Check After You Cut Sugar
Brix tracks dissolved solids, not sweetness. Why your reading drops after a sugar reduction, and how to set a new spec and QC check for the reduced formula.
FormulationReduced-Sugar Yogurt and Chocolate: How Far You Can Cut, and How to Keep the Taste
Yogurt and chocolate are two of the products shoppers most want with less sugar. They behave very differently at the bench: in yogurt you can go deep, in chocolate you need a plan for bulk. Here is what to expect in each, and how to get samples into your next trial.
FormulationLow-Sugar Electrolyte Drinks and Beverages: How to Cut the Sugar Without the Salty, Bitter Finish
Electrolyte and sports drinks are some of the hardest beverages to take sugar out of, because the sugar was quietly covering the salts. Here is how far you can go, what to expect at the bench, and how to get samples into your next trial.
ComparisonSweet Protein vs Allulose: Which One Fits Your Formulation?
One is 1,000 times sweeter than sugar and used by the milligram. The other is a little less sweet than sugar and used by the spoonful. Here is how they compare, and why the best answer is often both.
FormulationOubli and Brazzein: The Fruit and the Sweet Protein, Explained
Oubli is a fruit. Brazzein is the sweet protein found inside it. Here is a plain guide to both, and to how brazzein reaches food and beverage makers today.
FormulationBrazzein Suppliers: How to Compare Sweet Proteins From the Oubli Fruit
Looking at brazzein, the oubli fruit sweet protein, for sugar reduction? Here are six things to compare in a supplier, and a fair way to test them side by side.
FormulationSweet Protein Suppliers: A Buyer's Guide for 2026
The kinds of sweet protein supplier you will meet, how they differ, and the questions to ask before you pick one. A practical guide for food and beverage brands, R&D teams and ingredient buyers.
FormulationSweet Protein Ingredients Compared for Reformulation
Compare sweet protein ingredient options for beverage, snack, dairy, and supplement reformulation with clear decision criteria on taste, aftertaste, glycemic impact, clean label fit, and formulation performance.
FormulationHow to cut sugar without the bitterness
Reduced-sugar products can pick up a bitter or licorice tail. Here is why it happens and how a blend with a clean sweet protein fixes it.
ComparisonSweet protein vs stevia vs monk fruit: an honest comparison
A fair, formulator-level look at stevia, monk fruit, and a sweet protein on taste, finish, stability, cost, and where each earns its place.
BusinessThe economics of sugar reduction at scale
Why per-kilo price is the wrong number, how bulking systems add cost back, and where a sweet protein fits for procurement.
FormulationReduced-sugar beverages, step by step
A working formulator's walkthrough for cutting sugar in a drink: sweetness target, sweetener blend, mouthfeel rebuild, timing, and processing.
FormulationHeat and pH stability: what a sweet protein can and cannot do in bakery
A candid look at how UnSugar Sweet Protein handles heat and pH in baked goods, and the sugar functions you still build back in.
StrategyThe reduced-sugar, higher-protein opportunity for CPG
Lower-sugar and higher-protein labels have gone mainstream, and a new protein-forward, small-format category is forming. Here is what that shift means for CPG roadmaps.
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