{"id":41714,"date":"2026-01-29T03:20:17","date_gmt":"2026-01-29T08:20:17","guid":{"rendered":"https:\/\/www.iff.com\/?p=41714"},"modified":"2026-04-27T09:01:46","modified_gmt":"2026-04-27T13:01:46","slug":"dr-krista-salli-sugar-like-sweetness-smarter-smiles","status":"publish","type":"post","link":"https:\/\/www.iff.com\/es\/media\/stories\/dr-krista-salli-sugar-like-sweetness-smarter-smiles\/","title":{"rendered":"Dr. Krista Salli on Sugar-Like Sweetness, Smarter Smiles"},"content":{"rendered":"

The mixing bowl turns cool in Krista Salli\u2019s hands as the sugar dissolves. Only, it isn\u2019t sugar. It\u2019s xylitol<\/a>, and that delicate shiver tells a bigger story about how we bake, how we care for our teeth, and how a different kind of sweetness can make everyday choices a little smarter.<\/p>\n\n\n\n

Krista, an IFF senior scientist from Food Ingredients R&D, has spent her career at the intersection of biochemistry, oral and gut microbiology, and health effects of ingredients like xylitol. To her, xylitol\u2019s appeal is simple to explain and powerful in practice: it tastes as sweet as sugar, yet it is widely recognized for supporting dental health. That single distinction reframes what \u201csweet\u201d can mean for consumers, for brands, and for the planet.
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From Finnish roots to future\u2011ready sweetness
<\/strong>In Finland, xylitol has been part of many people\u2019s childhood \u2014 sometimes school routines, TV adverts, or maybe family gum after dinner. For Krista, who deeply values the decades of rigorous research conducted in Finland and around the world, those memories became the foundation for something bigger. They inspire her work today: demonstrating that sweetness can both delight and support dental health, from the lab bench to the kitchen counter to the everyday products we choose.<\/p>\n\n\n\n

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Lessons from Turku
<\/strong>Xylitol\u2019s modern story traces back to the pioneering Turku Sugar Studies<\/a> of the early 1970s. Around the same time, the first commercial xylitol products were already coming to market, marking the start of a shift from scientific insight to everyday use. Decades later, the findings remain influential. The Turku Sugar Studies were truly one\u2011of\u2011a\u2011kind, demonstrating a clear link between xylitol consumption and a reduction in dental cavities. Today, reducing added sugar is no longer a niche lifestyle choice.<\/p>\n\n\n\n

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Krista working on the oral simulator model<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

For Krista as a scientist, it is a meaningful act for oral health and metabolic well-being. DANISCO\u00ae XIVIA\u00ae Xylitol<\/a> enables brands to achieve sugar reduction and at the same time make a positive impact on the environment, supported by energy\u2011efficient manufacturing and a clear stewardship ethos.<\/p>\n\n\n\n

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Kotka, Finland: Sustainability, Made Practical
<\/strong>More than half a century ago, IFF developed the innovative process for manufacturing xylitol in Kotka, Finland \u2014 establishing a sustainability\u2011first mindset that continues to guide the company today. This legacy is reflected in its use of responsibly sourced hardwood side streams for xylose production, resource\u2011efficient approaches to energy and water, and ongoing expansion of renewable energy.<\/p>\n\n\n\n

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DANISCO\u00ae XIVIA\u00ae Xylitol was shown through a peer-reviewed life cycle assessment (LCA) to contribute 82 % lower Greenhouse Gas (GHG) emissions than conventional xylitol produced from corn cobs. In addition, XIVIA\u00ae wood\u2011based production process delivers a remarkable 91% reduction in blue water consumption, reinforcing its position as one of the most resource\u2011efficient and environmentally responsible xylitol solutions on the market1<\/sup>.<\/p>\n\n\n\n

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IFF is moving forward with a clear purpose: reducing carbon impact and maintaining high integrity at every stage \u2014 from source to shelf. Its ambition to transition to 100% renewable energy within the next few years marks another important milestone in its longstanding sustainability<\/a> journey.<\/p>\n\n\n\n

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\u201cTurning science into everyday benefits is what inspires me most\u201d<\/em><\/strong><\/p>\n<\/blockquote>\n\n\n\n

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Where Food Science Meets Everyday Cooking<\/strong>
Sometimes ideas that begin at work end up in her own oven. Inspired by Turku Sugar Studies<\/a> and their vast product range with xylitol, Krista swapped sugar with xylitol in banana bread for her youngest daughter: delicious, with sweetness that supports oral health. She made small adjustments to oven temperature or bake time to keep crumb and texture just right. Her notes are practical: expect gentle cooling, trim bake time by a minute or two, and keep an eye on moisture for next\u2011day tenderness.<\/p>\n\n\n\n

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Krista and her xylitol chocolate chip banana bread<\/em><\/figcaption><\/figure>\n\n\n\n

Next up on her list are her triple\u2011chocolate cookies (with xylitol, of course!), where she applies the same meticulous discipline she brings to her lab work: precise mixing, careful hydration, and perfectly timed baking. And while all that chocolate might suggest indulgence, Krista approaches even her sweetest recipes with a researcher\u2019s mindset, always exploring how familiar favorites can be made just a bit better for you<\/a>.<\/p>\n\n\n\n

What\u2019s Next for Smarter Sweetness
<\/strong>Krista lights up when she talks about the quiet xylitol wins that add up over time. Many of these ideas are already in practice, but Krista thinks these could be leveraged even more. <\/p>\n\n\n\n

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