Blog

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.

Featured · Formulation

How 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.

Tue Sep 085 min read

Formulation

Heat 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.

Wed Jun 245 min read

Formulation

Reduced-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.

Wed Jul 156 min read

Business

The 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.

Wed Aug 195 min read

Strategy

The 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.

Tue May 125 min read

Comparison

Sweet 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.

Fri Aug 285 min read

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