The company now offers its cutting-edge sugar reduction solutions for a wider range of products from cakes, porridge, flapjacks and cookies to snacks and dairy products.
Carl Smith, Head of Innovations comments: “We continue to support customers in meeting the challenges of producing healthier reduced-sugar products. A key challenge is that sugar is an important contributor to flavour by interacting with other ingredients. It has a unique ability to heighten flavour or depress the perception of other flavours.”
ITS’ latest innovations allow products to maintain texture, sweetness and flavour with up to 50% less added sugar, he says.
SweetLITE™ Texture range
ITS SweetLITE™ texture range of products was initially launched last year to allow manufacturers to make significant reductions in sugar content while still retaining the textural characteristics of products.
The new improved range has now been proven in flapjacks, granola, clusters, cookies, cereal bars and cakes, with a 20%-40% sugar reduction achieved with no detrimental effect on flavour or function. A 50% sugar reduction was achieved on cookies.
SweetLITE™ Flavourings range
ITS has also developed a range of natural flavourings under the SweetLITE™ brand, suitable for sugar reduction, where sweetness needs to be replaced.
The range includes flavourings such as vanillas, caramels and berry notes to help improve a product’s characteristics by enhancing the top notes while adding back sweetness. SweetLITE™ Flavourings range is available as liquid and powder.