The key requirement is to meet consumer expectations for taste and texture in sugar reduced snacks with (ideally) natural ingredients.
What we are looking for are natural alternatives to substitute sugar (including sweetening systems as sugar/hybrid sugar + artificial high intensity), to create an end product as close as possible to the sensorial profile and functionality of the standard product made with sugar.
POSSIBLE APPROACHES
Commercially available high potent sweeteners such as Stevia, Monk Fruit, Tagatose, Carob extracts, Miraculin, flavor modifiers, etc.