Beverage Industry Magazine
Author: Chloe Alverson
Andrew Martino, category manager of sugar and sweeteners at Cambridge, Mass.-based Global Organics, echoes similar sentiments.
“We have clients that have reduced the amount of sugar in their formulations (without adding other sweeteners) and seen sales go up as a result,” he says. “With so many health concerns or flavor profile issues with non-nutritive sweeteners, just formulating for less sugar is often the cleanest tasting and labeling way to achieve a sugar reduction.”
Martino notes that consumers also are interested in regenerative agriculture as well.
“Organic is inherently regenerative, compared to conventional agriculture,” he explains. “However, for the Native brand sugar we carry, they have taken the extra step of getting Regenerative Organic Certification to show clearly that it meets rigorous third-party standards and highlight all the sustainability achievements of the farm.”
