Bunge Loders Croklaan Introduces Sugar Reducing Fat System

Bunge Loders Croklaan launched a patent-pending fat system for confectionery coatings and fillings applications; Sweetolin enables up to 50% sugar reduction in the final product, the company announced.

Speaking about this latest innovation, Holger Riemensperger, VP innovation and strategy development said, “Guided first and foremost by the goal to deliver a great tasting experience, Sweetolin is truly cutting-edge in that it is the first innovation that targets sugar reduction through fat.”

Global Marketing Director, Rafael Zegarra added: “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. 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.”

Oils and fats play an instrumental role in retaining the consumer’s taste experience in sugar-reduced products. Sweetolin is a total fat system that processes unique combinations of ingredients to preserve the overall taste and mouthfeel that sugar brings to a final product. The integrated formula of ingredients support each other in unlocking natural flavors for an optimal sweet taste experience. Thanks to Sweetolin, the melting property of the final product is optimized, resulting in a higher sweet perception and experience without any lingering off-taste while maintaining the texture and product performance.

“Sweetolin is the culmination of years of lipid and fats expertise combined with a cultivated understanding of our customer’s challenges. It’s a unique opportunity to co-create a tailor-made, ready-to-implement solution together with and for our customers. This is a specialized fat system that can be integrated seamlessly into our customers’ fat processing operations with our R&D support,” said Imro ’t Zand, global innovation lead.

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