The increasing intake of added sugars, especially sucrose, is a major public health concern linked to obesity, diabetes, cardiovascular diseases, and other chronic conditions. Despite nutritional guidelines, global consumption still exceeds recommended limits. Sugar is not only a sweetener; it also contributes to texture, color, mouthfeel, bulk, and preservation, making its reduction a significant technological challenge. Distinguishing between naturally occurring and added sugars further complicates labeling and consumer understanding. Reformulating products to reduce sugar without compromising sensory quality, safety, or shelf life requires innovative strategies. Emerging approaches include the use of non-caloric sweeteners, multisensory design, microstructural modifications, and texture optimization to maintain product appeal. Understanding sugar’s multiple roles is essential for developing solutions that balance health, functionality, and consumer acceptance.

The objective of this Research Topic is to address the urgent challenge of excessive added sugar consumption and its associated health risks by focusing on innovative solutions in food science and technology. This Research Topic aims to gather cutting-edge research on strategies to reduce sugar in foods without compromising sensory quality, safety, or consumer acceptance. Topics of interest include the technological and functional roles of sugars in food matrices, the use of non-caloric and alternative sweeteners, microstructural modifications, multisensory interactions, and texture optimization. Contributions exploring nutritional implications, labeling issues, and regulatory perspectives are also encouraged. By integrating technological, nutritional, and sensory approaches, this Research Topic seeks to provide actionable insights for the development of healthier products that meet public health recommendations while maintaining consumer satisfaction.

This Research Topic focuses on the technological, nutritional, sensory, and safety considerations associated with sucrose and other added sugars in the food industry, highlighting innovative strategies to reduce sugar content while maintaining product quality and consumer satisfaction. We invite contributions addressing a wide range of topics, including:

o The multifunctional roles of sucrose and other added sugars in food processing, particularly their influence on texture, structure, flavor development, preservation, and overall sensory appeal.

o The development, characterization, and technological application of alternative sweeteners and sugar substitutes, including natural extracts, honey, polyols, and low-calorie artificial sweeteners, with attention to consumer perception and regulatory aspects.

o The use of spices, bioactive compounds, and natural flavor enhancers as tools to reduce sugar without compromising taste and acceptance.

o Advances in formulation and processing technologies aimed at sugar reduction, such as ingredient optimization, reformulation strategies, and emerging processing techniques.

o Innovative approaches based on microstructural modifications and multisensory interactions to preserve or enhance sensory qualities in low- or reduced-sugar products.

o Challenges and opportunities related to nutritional labeling, marketing strategies, and consumer education regarding sugar-reduced foods and sugar alternatives.

By addressing these themes, this Research Topic aims to foster an integrated understanding of technological, nutritional, and sensory strategies that support the creation of healthier, sustainable, and consumer-friendly products aligned with public health recommendations.

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Innovative Strategies to Reduce Sugar in Foods: Technological, Nutritional, Sensory, and Safety Considerations