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Allulose is a natural, plant-based sweetener obtained from sugar beet.

It can be used in granulated form and as a syrup.

It has excellent calorie-free sweetness that can be used in food and drink.

Allulose is the subject of an ongoing application for approval as a novel food ingredient.

Date sugar is a natural product with attractive product properties and uses.

It is made from dried dates and adds rich sweetness to your product.

Dates are a source of fructose, which is why they are very sweet and have a predominant butterscotch flavor.

Date sugar is rich in nutrients, fiber, and antioxidants.

Erythritol is one of the polyols and is made from fermented grape sugar, has almost zero calories, a glycemic index of zero and is gentle on the teeth.

Unlike other sugar alcohols, erythritol has a very low calorie content and doesn't significantly affect blood sugar levels. 

It provides 70% of the sweetness of sugar without the laxative effects. It is a popular choice for people with diabetes or following low-carb diets, and it doesn't contribute to tooth decay.

Fructose is a naturally occurring GMO-free sweetener made from sugar beet and with a purity of over 99% recognised as food.

Also known as fructose, it is nature's sweetest sugar and is normally found in many fruits and vegetables.

Fructose is not only lower in calories, it also exceeds sucrose in terms of sweetness by up to 80%.

With its high thermogenic effect, meaning that more energy is needed to metabolize fructose, it is also the

perfect choice for weight conscious consumers as more calories are burned by the body.

Fructose not only intensifies aromas, but also covers the bitter aftertaste of other product substances and impresses with its ease of use.

Fructose syrup is a vegetable sugar, in this case thickened juice, obtained enzymatically from corn starch.

It is used not only for its sweetening properties, but also for additional practical properties.

It gives your products texture, taste, volume and shine, stability and a long shelf life.

The grape-based natural sweeteners are based entirely on the extraction and crystallization of grape juice.

Isomalt is a natural sugar substitute and is similar in taste and use to table sugar, but with only half as many calories.

Isomalt is the number one sugar substitute in sweets worldwide and also contributes to brilliant colors and coatings.

Isomaltulose - Naturally sourced fat burning fuel

The isomaltulose is not only characterized by its low glycemic index, but also extends the energy supply and increases fat burning with a sweetening power of 50%.

Isomaltulose classic

Origin Asia

Has its natural origin as the world's only isomaltulose in sugar beets. It is obtained from sucrose through an enzymatic process and consists of glucose and fructose. Due to its low glycemic index causes blood sugar levels to rise very slowly. As a result the energy supply also increases with corresponding activity. Especially since taking isomaltulose increases fat burning and reduces fat storage.

Isomaltulose contains no GMO and is vegan as well as kosher and halal certified.

The sweetening power, compared to table sugar sucrose, is about 50%. A combination with other sweeteners is easily possible.

Isomaltulose has been approved as a novel food in the EU since 2005.

Isomaltulose innovative

EU origin

This mixture of natural sugars* reflects all the advantages of classic isomaltulose, both legally

as well as nutritional-physiological.

However, isomaltulose can also score with a significantly improved solubility. This product

advantage is achieved through a mix of isomaltulose (approx. 92%) with conventional sugars* (approx. 8%).

The approval of the innovative isomaltulose is currently pending in the EU and is expected for 2023.

*Trehalulose, glucose and fructose

Lactitol is a sugar alcohol obtained from milk sugar and has similar technical and handling properties as

sucrose.

These properties make the low-calorie, tooth-friendly sugar substitute versatile and versatile.

Lactitol is ideal in combination with other sweeteners if the gentle sweetness needs to be topped up.

It's a key ingredient in low-calorie or reduced-sugar foods and beverages, but also works well in dairy systems

or baked goods like cookies, keeping them crispy.

Maltitol is a reduced-calorie sugar substitute made from corn and wheat starch and tapioca.

It belongs to the group of polyols (sugar alcohols) and is mainly used in sugar-free and energy-reduced foods. Maltitol is very suitable for diabetics.

Maltitol brings many health benefits with it, such as an inhibitory effect on tooth decay, half the calories of

normal sugar, and a low glycemic response in the blood.

Coconut sugar is a natural plant-based sweetener that is made by evaporating the juice from the flowers

made from coconut palms.

Compared to household sugar, it contains many times more minerals and antioxidants and also impresses with its low glycemic index.

In particular, iron, zinc, calcium and potassium are retained by the coconut palm.

It has a very low chance of a spike in blood sugar and provides healthy supplies to the human body throughout

the day.

Fiber expansion with reduced calories, increases taste, mouthfeel and texture.

Polydextrose is only partially metabolized in the human body.

As a result, it contributes only 25% of the calories from sugar and only 11% of the calories from fat. At the same time, polydextrose is able to maintain the texture and mouthfeel that is often lost with the removal of sugar and fat in order to reduce calories.

With polydextrose as part of the recipe, food manufacturers can achieve calorie savings of up to 50% without compromising on taste and eating quality.

Polydextrose is practically non-sweet and therefore can be used in combination with other sweeteners to offset and / or modify the final sweetness of foods and beverages in order to maximize consumer appeal.