When it comes to formulating with natural sweeteners, experts note that no single solution exists that meets every goal and solves every challenge.

“Label considerations, sugar-reduction and/or calorie-reduction goals, and cost-in-use requirements are among the factors we consider with every project,” says Smaro Kokkinidou, principal food scientist at Cargill, Minneapolis. “Further, each application brings its own unique challenges. That’s why we’ve developed a portfolio of sugar-reduction tools that includes sweeteners like stevia, erythritol, and allulose, along with other supporting ingredients like texturizers and emulsifiers.

“Especially for higher levels of sugar reduction, it may be necessary to use sweetener blends, pairing a high-intensity option like stevia with other complementary sweeteners,” he continues. “Erythritol and allulose are popular choices, as they can boost stevia’s up-front sweetness, round out its sweetness profile, and help build back mouthfeel.” 

Kokkinidou further notes that, in the United States, when used at low, flavor-with-modifying-property (FMP) levels, both erythritol and allulose can be labeled as a natural flavor.

“Other supporting players include hydrocolloids like pectin and carrageenan, which can help replace the missing body in a soft drink or add creaminess to a reduced-sugar dairy beverage,” he says.

Thom King, chief innovations officer at Icon Foods, Portland, Ore., notes that by combining different types of sweeteners, manufacturers can achieve a more consistent and desirable sweetness profile.

“High-intensity sweeteners like stevia and monk fruit, paired with bulking sweeteners like erythritol and allulose, along with fibers to add viscosity, create a more sugar-like sensory experience,” he explains. “Just as an orchestra creates a richer, fuller sound than a piano solo, combining sweeteners creates a fuller sensorial experience to deliver a more balanced taste and enhanced mouthfeel.” 

Amanda Sia, senior scientist for beverages at Tate & Lyle, Hoffman Estates, Ill., notes the trend of combining stevia and sugar in beverage formulations, as exemplified by brands like OLIPOP and Poppi. 

“Some consumers are willing to accept a modest sugar content for better flavor, finding the trade-off in calories worthwhile,” she says. “Additionally, the synergistic effect of sugar and stevia often results in a sweetness greater than the sum of its parts. Sugar also contributes to a fuller body, addressing a common challenge in low-calorie beverages. Lastly, this approach gives product developers more formulation flexibility.

“For example, perhaps a lemon-lime flavor would express better with more sugar, but another flavor such as grape might perform strongly even with low sugar,” Sia continues. “For instance, we are seeing some OLIPOP SKUs coming in at 35 versus 50 calories due to different sugar content. By leveraging these hybrid sweetener systems, beverage makers can create products that better align with consumer preferences for taste while still maintaining a relatively low calorie and sugar profile.”