Reduce sugar and fat without compromising on taste
Healthier choices are here to stay
Consumers increasingly see sugar and fat as something to be limited. Not only for weight reasons, but also for general health and well-being. This is reflected in a clear trend where many people check the list of ingredients to gain insight into the declaration, compare contents and choose products with targeted claims such as ‘no added sugar’ or ‘low sugar content’.
As a food manufacturer, this gives you the opportunity to differentiate your range and target new consumer groups. But it requires the right ingredients and a keen eye for function and taste.
Ingredients that make a difference
Our range includes several different ingredients that support sugar and fat reduction without compromising on taste:
- Chicory fibres, which add sweetness, texture and a prebiotic effect. Can replace sugar and polyols in bars, snacks and dairy products, for example.
- Flavours that make it possible to maintain and enhance the taste of products with reduced sugar or fat. Creates balance, sweetness and roundness.
- Starches help restore texture and satiety in products with reduced fat content. Used in dairy products, dressings and baked goods, among other things.
- Sweeteners, where we offer a wide range of both natural and artificial sweeteners. These include everything from dextrose and fructose to artificially produced sweeteners such as Aspartame E-951 and Erythritol E-968. They can be used to reduce the overall sugar content in products without compromising on taste.
- Dried fruit, which adds natural sweetness, flavour and texture. Suitable for snacks, bars and baked goods – and a good choice for clean label products.
We help you choose the right solution based on product category, desired flavour profile and labelling requirements.
Recipe optimisation with consumer insight
Sugar and fat contribute to the taste, texture and satiety of foods. That is why it is important to work with the whole picture when optimising a food recipe.
With our knowledge of ingredients and application, we help you find the right balance and perhaps even strengthen the overall profile of your product with, for example, fibres or protein.
Read also: Five tips for recipe optimisation
From reduction to real added value
Reducing sugar and fat is not just about removing something – it's about improving the overall product. With the right ingredients and a clear goal, you can develop foods that taste good, meet consumer expectations and strengthen your market position.