Bring sugar into focus in product development

Enhances both new and existing products

Sugar decoration is an effective tool - both when developing new products and when updating or adapting existing ones.

For new products, decoration sugar should be considered early in the development process, where it helps to balance visual identity, taste and texture. It can be a key ingredient in ensuring a consistent experience and it makes the product easier to differentiate.

For existing products, decorative sugar opens up variations that match seasons, campaigns or celebrations - without requiring changes to the recipe or process. It is an effective way to renew a product and generate interest, without compromising stability and production flow.

A wide range with many possibilities

Pearl sugar, fondant and brown sugar all fall under the category decorative sugar.

Each variant can be supplied with different visual and functional properties - for instance in terms of colour, granulation, surface and taste. Granulation affects appearance, mouthfeel and solubility. A finer structure can provide a faster melting experience, while a coarser granulation adds crunch and visual depth. The coating is crucial in determining whether the sugar retains its shape and colour during baking or when frozen and thawed.

For products manufactured for export markets, appearance and colours can be adjusted to match local preferences and cultural signals - as in this example:

- We are working with a customer who wanted an all-white version of pearl sugar. In the Asian market, white sugar is associated with purity and high quality. By adapting the appearance to the market, the customer was able to strengthen its position without changing the other properties of the product, says Account Manager Anastassia Krotova Kildevæld.

Tested to work in practice

It is crucial that the sugar works in real-life industrial processes.

The different varieties of decorative sugar have been developed to withstand heat, cold and mechanical impact - and to retain their shape, colour and function all the way from production to the consumer.

Account manager Bent K. Vogensen explains:

- In ice cream, coated pearl sugar is used to maintain the desired crunch. Without the coating, the ice cream would make the sugar “soft” and without crunch. It is therefore important to always consider both appearance and process.

Together, we will find a solution that suits you

We meet customers who have a clear idea of what they want from their sugar decoration - and others who need help exploring the possibilities and requirements. Regardless of the starting point, we begin by creating an overview and asking the right questions.

Together, we outline:

• what the sugar should provide.
• the process conditions under which it should function.
• the requirements that apply to raw materials, labelling and stability.

From here, we ensure concrete solutions that match both the recipe and production.

We are happy to visit you, so you can see and taste the different varieties, and with product samples, you can test the options directly in your own process.

We supply decorative sugar in a strategic partnership with Couplet Sugars. Let's work together to ensure that decorative sugar becomes a real strength in your development work.
 

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