![]() Sweet’s proprietary masking agent and manufacturing process produce a clean taste and a similar sweetness profile to sugar. The brand’s formula consists of over 90% soluble fibres, monk fruit, a proprietary plant-based masking agent, and a plant-based anti-oxidant. Sweet created a formula based on soluble fibres, monk fruit, and select botanicals. To achieve optimum taste in its variety of food applications, B.T. The purpose of seeking this taste characteristic was to make the product’s taste the closest to sugar as possible without its harmful side effects. “Unlike most sweeteners available in the market, Cambya doesn’t leave any lingering aftertaste,” said Potack. Sweet, removing unpleasant tastes from its sweetener solution was paramount to engaging with consumers. Sought-after sweetness without the sugarĪchieving optimum taste is vital in alternatives, with sugar-reduced products no exception. ![]() Most companies operating in the juice industry that approach Better Juice are early adaptors that want to upgrade their products and are fast to install Better Juice’s technology to reduce the sugar levels in their formulations, the brand states. By implementing its technology and process, the brand states it can reduce up to 80% of sugars in natural fruit juices and fruit-based compositions, such as purées. The startup applies an enzymatic process that uses natural ingredients to convert simple sugars such as fructose, glucose, and sucrose into prebiotic dietary fibres and other non-digestible molecules.īetter Juice aims to maintain the fruit’s full flavour, body, and naturally occurring complement of vitamins and nutrients. While Better Juice acknowledged that most of the companies in the sugar reduction segment are searching for a better-for-you substitute, the brand is taking a different approach by reducing sugar from its natural source. Today, manufacturers are exploring ways to apply technology and science to lower the sugar content in popular food and beverage products, resulting in a wave of reformulations hitting the production process. The product aims to deliver optimal sweetening capacity without the need for masking agents. Sweet has released its plant-based, one-to-one drop-in sugar replacer for multiple food applications, Cambya, to appeal to consumers’ rising calls for less sugar. Labels with a short and easy-to-read ingredients list, plant-based sweeteners and non-genetically modified organisms (GMO) food are also key trends in today’s sugar reduction segment, Yishai Potack, CEO of food technology startup B.T. As a result, “fruit juice companies are feeling it in sales”, shared Yarom. In response, drinks manufacturers are witnessing reduced juice consumption, Yarom noted. In the beverage category, consumer awareness around high sugar content in natural fruit juices, for example, is increasing. “Obesity and diabetes are the number one killers of the 21st century,” explained Gali Yarom, Co-Founder and Co-CEO of Better Juice, a food technology startup. Sugar reduction remains a leading trend in the food and beverage sector. Emulsifiers, stabilisers, hydrocolloids.Chocolate and confectionery ingredients. ![]() ![]() Carbohydrates and fibres (sugar, starches). ![]()
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