On Demand until May 12, 2027
Duration: 60 minutes
Abstract
The demand for high-protein and functional beverages continues to grow, driven by consumers seeking products that deliver enhanced nutrition–often with added protein, fiber, electrolytes, and other functional benefits. At the same time, reducing sugar has become a baseline expectation, creating a complex formulation challenge for product developers. In this webinar, we will explore practical strategies for reducing sugar in high-protein and functional beverage systems without compromising taste, stability, or overall sensory performance. Learn how ingredients like erythritol can provide clean, sugar-like sweetness, support flavor balance, and work synergistically with high-intensity sweeteners, while also addressing challenges related to texture and stability in more complex formulations. This session will deliver application-focused insights to help you deliver next-generation beverages that meet both consumer expectations and technical requirements. Key Takeaways:
- Practical strategies to reduce sugar in high-protein systems without sacrificing taste
- How erythritol functions in beverage systems
- Approaches to balancing sweetness with high-intensity sweeteners
- Formulation considerations for protein astringency modulation and stability improvement
 Monica Garces Market Development Manager, Americas Jungbunzlauer Monica Garces joined Jungbunzlauer as a Market Development Manager in 2019. She works in the business development group and closely collaborates with customers to provide them with high-performance solutions using Jungbunzlauer’s ingredients. With over 15 years of experience in product development across various applications, Monica holds a Master’s degree in Food Science and Human Nutrition from the University of Illinois Urbana-Champaign.  Emily Hutchinson Technical Support Specialist, Americas Jungbunzlauer Emily Hutchinson joined Jungbunzlauer in 2019 as part of the Technical Support Department. She supports Jungbunzlauer’s North American team with technical requests, monitoring relevant regulatory topics, and handling of quality issues for all Jungbunzlauer products. She also supports Jungbunzlauer’s market development teams, helping create innovative, safe, and sustainable solutions to a diversified range of industries. She has a background in quality food manufacturing, chemistry, and food science.
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