Consumers are becoming aware of what they are eating and drinking to benefit their health. In particular, they are concerned with daily sugar intake and its effect on obesity and type two diabetes which is widely discussed in the medical world. The challenge to food/beverage manufacturers is to find a balance reducing sugar whilst at the same time not compromising on quality and taste.
The solution involves next generation sweeteners that have a clean taste profile which closely resembles sugar to replace fructose, sugar and artificial sweeteners. It can also be blended with other building blocks to improve the mouthfeel, texture, viscosity and bulking. Extensive know-how is offered to create solutions to specific applications with product development, prototypes, tastings and trials.
A unique, patent bioconversion process is used to manufacture next generation sweeteners with high purity, yield and consistency from batch to batch. They are then blended with building blocks to provide a solution which improves the mouthfeel, texture, viscosity and bulking to closely resemble the taste and functionality of sugar with the following attributes:
Flavored Milks, Yogurts, CSDs, Energy Drinks, Seltzers, RTDs, Smoothies, Plant-based Milks, Protein Powders, Biscuits, Muffins, Nutritional Bars, Tomato Ketchup, Soy Sauce, Sweet and Sour Sauce, Mayonnaise, Chocolate, Tablets, Gummy Bears, oral care, fermented drinks, Coffees, Teas, Fillings, Low-alcohol spirits, ice cream, confectionery, fruit Juices.
Consumers are becoming more aware and making choices on what they eat and drink based on how much sugar is present. Obesity and type 2 diabetes are linked to high levels of sugar intake. The system is one of the tools that used to reduce sugar levels.
The system is able to reduce sugar without compromising on quality. This is achieved by using next generation sweeteners with added building blocks to simulate the taste and functionality of sugar.