HOWTIAN showcased its latest stevia-based sugar reduction and flavor solutions at FIC 2026 in Shanghai, one of the leading global trade shows for food ingredients and formulation innovation. The event brought together industry professionals from around the world, creating a platform for technical exchange across sweet, savory, and functional applications.
In parallel with the exhibition, HOWTIAN hosted a dedicated symposium welcoming approximately 80 global customers. The session focused on how stevia is evolving beyond a traditional sweetener into a multi-functional ingredient system supporting sugar reduction, salt reduction, and flavor optimization.
Stevia Solutions Beyond Sweetness
The symposium opened with a discussion of key market trends shaping product development, including the growing demand for clean-label sugar reduction and improved sensory performance. As reformulation challenges become more complex, stevia is increasingly being used not only to replace sugar, but to enhance overall taste.
During the technical session, HOWTIAN highlighted how its SoPure™ portfolio supports:
- Sugar reduction without compromising flavor
- Flavor modulation, including masking bitterness and off-notes
- Salt reduction by improving taste balance in savory systems
These capabilities position stevia as a flavor-enabling solution, particularly in applications where traditional reformulation approaches fall short.
Application Demos: Sugar Reduction, Flavor & Cost Optimization
A key highlight of HOWTIAN’s presence at FIC 2026 was its range of product prototypes, which demonstrated real-world applications of stevia-based systems. These concepts spanned sweet and savory categories, with a strong focus on sensory performance.
One standout was a reduced-matcha latte, which achieved a 15% reduction in matcha content while maintaining its characteristic flavor profile. The formulation preserved grassy and umami notes while reducing astringency and improving overall richness, demonstrating how flavor modulation can offset ingredient reduction.
A salt-reduced tomato sauce also generated strong interest, addressing a common challenge in sodium reduction. By masking bitterness and metallic notes from salt substitutes, the prototype delivered a more balanced, natural tomato flavor.
Additional concepts — including sugar-free gummies, cocoa-reduced bakery applications, and protein beverages — further illustrated HOWTIAN’s ability to support cost-in-use optimization while maintaining taste quality.
Expanding Stevia into Personal Care Applications
In addition to food and beverage solutions, HOWTIAN introduced attendees to its growing personal care portfolio. Sample gift sets included lip care products, hand cream formulated with stevia and inositol, and mouthwash featuring SoPure™ DENTIVIA.
These applications demonstrate how stevia’s functionality extends beyond food, particularly in areas where taste masking and sensory experience are critical.
Driving the Future of Sugar Reduction and Flavor Innovation
The Beyond Sweetness Symposium and FIC 2026 provided an important opportunity for HOWTIAN to engage with global partners and showcase the expanding role of stevia in modern formulation.
As the industry continues to prioritize sugar reduction, clean-label ingredients, and improved taste, stevia is increasingly positioned as a comprehensive solution — supporting not only sweetness, but overall flavor performance and product optimization.