Breakthrough solution from Bunge Loders Croklaan promises 50% less sugar in confectionery - LISTEN
Confectionery manufactures are now able to achieve unprecedented levels of sugar reduction without the worry of compromising on product taste, says Holger Riemensperger, the company’s VP innovation and strategy development.
Sweetolin is a first-of-its-kind total fat system solution in confectionery coatings and fillings applications, halving sugar reduction in the final product, Bunge Loders Croklaan claims.
“As the company that invented Cocoa Butter Equivalents (CBEs), which are specialty fats that mimic the properties and functionality of cocoa butter in confectionery products, innovation is core to our DNA," says Riemensperger. “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.”
Sugar reduction is a big thing and here to stay, says Rafael Zegarra, the firm’s global marketing director in our podcast. Sweetolin can help manufacturers strengthen their portfolios to welcome market needs. He says, although potentially beneficial to all types of confectionery, Sweetolin’s emphasis is on chocolate products.
Sugar reduction is a big thing and here to stay -- Rafael Zegarra, global marketing director, BLC
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, he says.
“With 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 supports each other in unlocking natural flavors for an optimal sweet taste experience, Imro Zand, the company’s global innovation lead, tells CN in our podcast interview.
The company claims the science behind Sweetolin is backed by longstanding expertise and commitment to deliver innovative and tailor-made specialty fat solutions to global food manufacturers. In-house lipid and application expertise enable smooth and effortless co-creation with customers while its global footprint and integrated supply chain ensure continuous and uninterrupted supply.
“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,” says Zand.
“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 tailormade, 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.”
- In our extended podcast interview, Zand and Zegarra talk not only about Sweetolin, which has been in development for three years and is being introduced onto the market this year, but also how the company is coping with coronavirus – and also its sustainability record. Take a listen.