Bunge Loders Croklaan has introduced a total fat system solution which it claims enables up to 50% sugar reduction in confectionery products without compromising on taste.
According to the company, Sweetolin can give products a higher sweet perception while maintaining the texture and product performance and the overall taste that sugar brings.
Sweetolin can be used to reduce sugar in confectionery coatings and fillings applications, resulting in an ‘optimal sweet taste experience’.
Bunge Loders Croklaan claims its patent-pending solution is a first-of-its-kind innovation that targets sugar reduction through fat.
“Sugar reduction is top of mind as consumers are increasingly looking for healthier choices with balanced nutritional profiles. A key priority for the industry is to formulate products that offer the same great taste and overall experience with less sugar,” said Rafael Zegarra, global marketing director at Bunge Loders Croklaan.
Zegarra added: “With exactly this in mind, Sweetolin is designed to meet the specific needs and ambitions of our confectionery customers and will help them deliver sugar-reduced innovations without compromising on the taste and indulgence true to their brands.”
Earlier this year, Bunge Loders Croklaan developed a new oils portfolio for companies in the plant-based meat industry, claiming that the new ingredients can help to replicate the sensory properties of traditional meat products.
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