Dr. Krista Salli on Sugar-Like Sweetness, Smarter Smiles

The mixing bowl turns cool in Krista Salli’s hands as the sugar dissolves. Only, it isn’t sugar. It’s xylitol, 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.

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’s 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 “sweet” can mean for consumers, for brands, and for the planet.

From Finnish roots to future‑ready sweetness
In Finland, xylitol has been part of many people’s childhood — 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.

Lessons from Turku
Xylitol’s modern story traces back to the pioneering Turku Sugar Studies 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‑of‑a‑kind, demonstrating a clear link between xylitol consumption and a reduction in dental cavities. Today, reducing added sugar is no longer a niche lifestyle choice.

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

Kotka, Finland: Sustainability, Made Practical
More than half a century ago, IFF developed the innovative process for manufacturing xylitol in Kotka, Finland — establishing a sustainability‑first 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‑efficient approaches to energy and water, and ongoing expansion of renewable energy.

DANISCO® XIVIA® 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® wood‑based production process delivers a remarkable 91% reduction in blue water consumption, reinforcing its position as one of the most resource‑efficient and environmentally responsible xylitol solutions on the market¹.

IFF is moving forward with a clear purpose: reducing carbon impact and maintaining high integrity at every stage — 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 journey.

“Turning science into everyday benefits is what inspires me most”

Where Food Science Meets Everyday Cooking
Sometimes ideas that begin at work end up in her own oven. Inspired by Turku Sugar Studies 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‑day tenderness.

Next up on her list are her triple‑chocolate 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’s mindset, always exploring how familiar favorites can be made just a bit better for you.

What’s Next for Smarter Sweetness
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. 

• Night time non-conventional food formats such as cough lozenges or melatonin, taken after brushing, where non-fermentability and saliva-promoting properties of xylitol can support oral health when saliva is naturally lowest.
• Tooth‑friendly confectionery for kids: making better choices simple and joyful.
• Thoughtful sugar reduction in bakery: supporting weight management for many consumers, including those on GLP‑1 medication, by leveraging xylitol’s low glycemic impact and lower calorie content compared to sugar.
  

Each idea carries the same throughline: delightful; taste and texture, health and sustainability, all in the details. For Krista, operating at the intersection of taste and health, it’s essential to stay curious, strive to develop a wide perspective, and embrace the constant evolution of discovery.

Explore more about DANISCO® XIVIA® Xylitol and our range of sweeteners and sugar alternatives.

¹Results are based on a 2023 update to a previously peer-reviewed cradle-to-gate LCA on both XIVIA^® and xylitol from corn cobs. Updates were made for both IFF and alternative products. IFF production represents global IFF average production. Production of alternative solution in different regions may have somewhat lower impacts based on differences in fuel supply. Sequestration of biogenic carbon in the product is excluded in the GHG impact calculations