Ciranda develops three new syrups sourced from agave and tapioca

The new syrups include Tapioca Syrup RS18, available non-GMO; Agave Syrup AL40, available organic and non-GMO; and Agave Syrup IN10, available organic and non-GMO. They can be used as single-syrup replacements for traditional syrups, or combined in products including desserts, bars, ice cream, cereals, beverages, gummies, among others.

According to a recent survey by the International Food Information Council (IFIC), 72% of consumers say they are trying to either reduce sugar or avoid it entirely. The IFIC study also notes that consumers prefer sugar to artificial sweeteners. Research by Mintel shows similar results, with three in five consumers choosing low-sugar products. The Kerry Healthy and Nutrition Institute recently noted sugar reduction as the top trend shaping the food industry for 2023.

“At Ciranda, we listen closely to our customers, and we repeatedly heard them say their options to reduce sugar were limiting​," said Don Trouba, director of Go-To-Market for Ciranda. "In response, we collaborated with our global partners to develop three syrups, sourced from agave and tapioca, that help with sugar reduction. With these new products, brands can now achieve sugar reduction while staying true to their certifications and clean label goals​."

Ciranda’s three new syrups are available in pails, drums and IBC totes for bulk commercial orders.