At present, the reduction of sugar is more and more valued by consumers, and the research and development personnel have to face a challenge of low-sugar and zero-sugar products. Consumers are not willing to sacrifice the taste of the drinks with reduced sugar and zero-sugar. How can you reduce sugar in drinks without sacrificing taste? The following ways can help achieve this goal:

1. Choose the right sweetener: Sweeteners are the key to developing low or zero-sugar drinks. Choosing the right sweetener can provide sweetness while meeting sugar reduction needs. 

The characteristics and taste of different sweeteners are different, so it is necessary to choose according to the product type, consumer taste preference, safety cost and other comprehensive. There are several points about sweetener selection:

    Start from the taste: No sweetener is perfect, different              sweeteners have different taste and taste characteristics.        The sucrose curve is usually fitted with multiple sweeteners    according to the positioning of the product.                                From the sweetness: the sweetness of sweetener is relatively high, so the amount added is less, so the texture of the drink will be considered after the general contribution of sweetness, and what is needed to enrich the taste.

    From the product positioning and consumer preferences:      according to the characteristics of the target market and        consumer research results, understand the needs and          preferences of target consumers, choose the appropriate      sweetener.                                                                              Start with cost: Cost is also an important factor, especially for mass-produced products, and cost-effectiveness is one of the considerations when choosing sweeteners.
            

2. Find a balance: In the development of low or zero sugar drinks, a balance between sweetness and taste needs to be found. Too much sweetener can lead to artificial taste or bitterness, while too little can lead to bland taste. Finding the sweet and mouthfeel balance is a gradual iterative process through continuous testing, optimization, and consumer feedback. Flexibility and continuous improvement are key to ensure that products deliver a satisfying taste experience while meeting consumer needs.

3. Enhance the taste of drinks: In order to make up for the deficiency of low sugar and zero sugar drinks in the taste, other ingredients can be used to enrich the taste. Taste testing is carried out constantly to adjust the formula. Different types of drinks need different taste characteristics, so customized taste development is carried out according to the nature of the target drinks and market demand. Flexibility and innovation are key to achieving enhanced taste:

    Start from texture: Add some complementary texture                ingredients to the drink, such as pulp, fruit, bubbles or              cellulose. These ingredients add a rich layer and variety to      the texture and enhance the richness of the palate.                Start from the smooth and viscous taste: The appropriate use of thickening agents and emulsifiers can increase the viscosity and smoothness of drinks, so as to improve the richness of the taste.

    Start from the taste experience: For some drinks, adding an appropriate amount of carbon dioxide can increase the bubbles and vitality of the drink. The bursting and bubbling of bubbles enhance the taste experience.

4. Innovative formulations and processes: Beverage developers can improve the taste of low or zero sugar beverages by innovating formulations and processes. For example, use stabilizers and emulsifiers to improve texture and mouth feel. You can also try different methods of making drinks, such as cold brew, enzyme extraction or fermentation, for a richer taste and flavor.

Developing low or no-sugar drinks takes a lot of consideration, including choosing the right sweetener, ingredients to enhance taste and technology. Through constant experimentation and innovation, the balance between sweetness and taste can be found and products that meet the needs of consumers can be developed.