Ingredion expands sugar reduction portfolio with new glucose syrup
Photo courtesy of Ingredion
Ingredion EMEA is expanding its portfolio of sugar reduction and specialty sweeteners solutions across the Middle East and Africa, with the launch of VERSASWEET™1724 low sugar glucose syrup. Derived from corn, the glucose syrup enables food and beverage manufacturers to reduce sugar content, while delivering a consumer-preferred texture and an improved sensory experience over the product’s shelf-life.
Ideal for applications such as ice cream, sweet baked goods, soft drinks, sauces and dressings, Ingredient states that VERSASWEET 1724 low sugar glucose syrup ensures consumers can satisfy their sweet tooth while cutting down on sugar.
Rodolfo Garza, regional growth platform leader, Marketing, at Ingredion EMEA, said: “Even in varying hot climates across the Middle East and Africa, VERSASWEET 1724 low sugar glucose syrup delivers product stability. It also reduces stickiness and sugar recrystallisation of the final product, while supporting partial sugar reduction.
“VERSASWEET 1724 low sugar glucose syrup reduces the contribution to sugars as listed on the final product’s nutrition information, so manufacturers can tap into the sugar reduction trend without changing their ingredient labels or processes.”
With a similar functionality and processability to conventional glucose syrup, VERSASWEET 1724 ensures shelf life stability for low moisture products, such as powdered creamers and baked goods.
Even in hot environments across the Middle East and Africa, VERSASWEET 1724 reportedly eliminates the issue of hygroscopicity, resulting in reduced stickiness of the final product.
The full list of applications for VERSASWEET 1724 low sugar glucose syrup includes ice cream, fruit prep, yoghurt, powdered dairy-based products, bakery fillings, sweet baked goods, coatings, cereal bars, soft drinks and beverage concentrates, sauces and dressings.
To learn more or request a product sample, visit: go.ingredion.com/versasweet.