Food technology startup drop-in sugar substitute debut

Food technology startup drop-in sugar substitute debut

The spray-dried composition is the result of a three-year R&D campaign of mixing and matching different fibers, natural sweeteners and botanicals, said Yoav Gaon, chief executive officer and business development manager at Israel-based B.T. Sweet. The team also explored different development techniques to ensure high solubility and blending capacity for smooth integration into products.

Food technology startup BT Sweet (Better Than Sweet) Ltd. is launching Cambya, a coordinated, plant-based sugar substitute. Cambya Sweetener has been made to decrease sugar in a wide assortment of food and refreshment applications without compromising flavor or other sensory qualities. It gives ideal improving capacity without the requirement for masking agents and leaves no residual aftertaste, as indicated by the company. The restrictive equation depends on dissolvable fiber, monk fruit and selected botanicals and boasts what might be compared to sugar in the body and taste. It likewise gives a rich wellspring of valuable normally derived fiber.

“By design, our unique sweetening system embodies all the properties of table sugar in taste and texture, but actually contains zero added sucrose or artificial additives, and adds better-for-you attributes,” Mr. Gaon said. “Our goal is to bridge the gap between consumers’ desire for indulgence and the drive to curb sugar intake. This solution also helps food and beverage makers reformulate their products, clean up labels, and remove undesirable ‘high sugar’ warnings currently mandated in numerous countries.”

The company lab-tested Cambya in confectionery applications, including ice cream and pudding with encouraging results, and several brands already are line-testing the formulation, he added.

Cambya runs on a plug-and-play business model, helping established food companies reformulate their consumer packaged goods brands to higher wellness ideals. The company also serves new players and startups developing novel food innovations. The model gives manufacturers flexibility to completely switch to the sweetening system or balance it with standard sugar or other sweeteners, according to desired levels.

“We have a working proof-of-concept that confirms applicability in dry, wet-hot and cold applications,” Mr. Gaon said. “This significantly shortens lab-and-line food trial time and costs. Cambya offers a ‘one-fits-all’ solution, just like sugar.”

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