Ulrick + Short Launches Sugar-reduction System for Sweet Bakery
Ulrick & Short has introduced avanté 25, a new ingredient system designed to support sugar reduction in sweet bakery while maintaining product quality and processing performance.
The solution combines soluble maize fibre, wheat starch and wheat protein to replicate the multiple functional roles of sugar in bakery formulations. In addition to sweetness, sugar contributes to moisture retention, aeration, foam stability and texture—parameters that are critical for volume, crumb structure and overall eating quality.
According to the company, avanté 25 enables manufacturers to reduce sugar levels while increasing fibre content, without compromising structure or machinability. Trials in muffin applications showed comparable aeration, crumb structure and colour to full-sugar controls, supporting direct integration into existing recipes. The ingredient is also suitable for applications such as brownies and madeleines, where it helps maintain height, peaking and a consistent crumb.
The launch comes amid increasing regulatory and consumer pressure to reduce sugar content. Frameworks such as the UK Nutrient Profiling Model and front-of-pack schemes like Nutri-Score are driving reformulation strategies across Europe, while demand for high-fibre products continues to grow.
Beyond sugar reduction, the ingredient delivers additional nutritional benefits. Its soluble fibre content contributes to a lower glycaemic response compared to traditional sugar systems and supports digestive health through the production of short-chain fatty acids.
From a formulation perspective, manufacturers can achieve up to 30% sugar reduction while adding up to 4g of fibre per 100g, enabling both reduced-sugar and fibre claims.
Abi Sharp, R&D technologist at Ulrick & Short, highlighted the dual functionality of the solution, noting that combining sugar reduction with fibre enrichment in a single ingredient addresses both nutritional and technical challenges for bakery manufacturers.