Sugar Reduction Reformulation Calculator

Work out sugar reduction reformulation instantly with clear inputs, formula shown and shareable results.

About Sugar Reduction Reformulation Calculator

Removing sugar removes both sweetness and bulk. Sweetness is replaced by a high-intensity sweetener at a dose divided by its potency relative to sucrose, while bulk, texture and browning must be replaced by polyols, fibres or maltodextrins. Each gram of sugar removed saves 4 kcal per 100 grams.

Formulas

Sweetener dose

Sweetener (mg per 100 g) = sugar removed (g) / relative potency x 1000

Energy saving

Energy saved = sugar removed x 4 kcal/g

Worked example

With the default values below, Sugar Reduction Reformulation Calculator returns Sugar Reduction of 33.333%. Change any input above and every figure here is recalculated in your browser.

Inputs used

Current Sugarminimum 0 g per 100 g: 30 g per 100 g
Target Sugarminimum 0 g per 100 g: 20 g per 100 g
Sweetener Potency Relative To Sucroseminimum 0.01: 200
Sugar Replaced By Bulking Agentaccepts 0–100 %: 70 %

Results

Sugar Reduction: 33.333%
High-Intensity Sweetener Needed: 50.000
Bulking Agent Needed: 7.000
Energy Reduction Per 100 g: 40.00

Step by step

1Values used
2Sweetener dose
3Energy saving
4Sugar Reduction= 33.333
5High-Intensity Sweetener Needed= 50.000
6Bulking Agent Needed= 7.000
7Energy Reduction Per 100 g= 40.00

Assumptions and limits

The result is derived only from the 4 inputs listed above. Anything not among them is not part of the calculation.
In particular, this calculator does not take inflation, tax, fees or charges or compounding frequency into account.
Figures are rounded for display to 3 decimal places, so totals built from several rounded parts can differ slightly from the unrounded arithmetic.
Sweetener and polyol use levels are regulated by additive legislation, and polyols above certain levels require a laxative effect warning. Sugar reduction may also affect microbial stability.

How these calculators are built and tested is described on the Methodology page. If a figure looks wrong, please report it.

Sweetener and polyol use levels are regulated by additive legislation, and polyols above certain levels require a laxative effect warning. Sugar reduction may also affect microbial stability.

Frequently Asked Questions

Why can sugar not simply be omitted?

In baked goods sugar controls spread, crumb structure, moisture retention and Maillard browning; in jams and confectionery it controls water activity and set. Removing it changes far more than sweetness.

Do sweetener blends work better than single sweeteners?

Usually yes. Blends give a more sucrose-like temporal profile, reduce off-notes and allow lower doses of each, which helps stay within permitted use levels.