Monday, 20 November 2017

 

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International Taste Solutions (ITS) has extended its range of replacers that can cut by 20%-40% of the sugar in bakery and confectionery products with no detrimental effect on flavor or function.

Besides its taste, sugar is also an important contributor to flavor by interacting with other ingredients. Depending on the food application, sugar has the unique ability to heighten flavor or depress the perception of other flavors.

The new range launched by International Taste Solution includes SweetLITE™ Texture and SweetLITE™ Flavourings.

SweetLITE™ texture range of products has been developed by ITS to enable manufacturers to make significant reductions in sugar content while still retaining the textural characteristics of their products. This has been proven in flapjacks, granolas, clusters, cookies, cereal bars and cakes, whereby a 20%-40% sugar reduction was achieved with no detrimental effect on flavor or function.

ITS has also developed a range of natural flavors under the SweetLITE™ brand, suitable for sugar reduction, where sweetness and body need to be replaced.

The range includes some flavors particular to a profile, for example, vanillas, caramels and berry notes that can help improve the products’ characteristics by enhancing the top notes while adding back sweetness and body. 

Related articles: 

Reducing Sugar in Bakery Products, Campden BRI's New Seminar 

EFSA to Provide Scientific Advice on Sugar Intake; FDF reacts 

Women in MEA Countries Worry about Sugar

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