B.T. Sweet cuts sugar loads from hazelnut and chocolate spreads

B.T. Sweet cuts sugar loads from hazelnut and chocolate spreads

As children head back to schools, monitoring their sugar consumption in food and beverages becomes more challenging. Food-tech start-up B.T. Sweet Ltd is utilising Cambya, its plant-based, sweetening platform to cut sugar from treats such as hazelnut and chocolate spreads.

The company offers leading sweet spread, filling, and coating companies new abilities to meet their sugar-reduction targets without compromising on much loved flavour qualities (especially those imposed by new regulations).

According to the UK’s National Health Service, while it is recommended that adults have no more than 30g of free sugars daily, children ages 7 to 10 should have no more than 24g and children ages 4 to 6 no more than 19g of free sugars in a day.

The plant-based proprietary formula, based on soluble fibres, monk fruit, and select botanicals, is a 1:1 equivalent to sugar both in function and flavour, while acting as a source of naturally derived beneficial fibres. Cambya delivers optimal sweetening capacity, without the need for masking agents. It is reportedly ideal for lowering sugar levels in confectionary, cereals and ice cream without any lingering aftertastes.

“For many, a breakfast or school sandwich is incomplete without chocolate hazelnut spread,” confesses Yoav Gaon, CEO of B.T. Sweet. “Parents struggle with their kids’ demands for it and have a hard time resisting it themselves. We succeeded in developing a tasty solution that kids of all ages love simply by switching white sugar with Cambya.”

Sweet spreads typically contain up to 50% sucrose but B.T. Sweet’s food technology team and chief confectioner tested the sweetening platform in several spread formulations with the goal of cutting the sugar load by at least fifty percent. The challenge was to closely mimic the flavour, colour and texture of a traditional category leading sweet spread, without any change to the mass of the product. In addition to extensive sensory lab testing across all parameters, the start-up trialed the products among children and their parents.

Kids are the primary market for chocolate spreads, birthday cakes, cookies filled with cream and similar products,” explains Dagi Pekatch, founder and chairman of B.T. Sweet. “We received excellent feedback from them. They loved the taste of our Cambya sweetened hazelnut and chocolate spreads.”

Since Cambya is one-to-one equivalent to sugar in taste, body and texture, there is no need for additives to keep the same weight of the product. A low-sugar spread with Cambya offers a rich flavour and texture, without adding any colours, preservatives or added flavourings. Moreover, it is enriched in fibre and is low in calories.

Cambya’s “plug and play” sweetening platform allows food companies to reformulate their spreads, as well as other products with less white sugar. Manufacturers have the flexibility to completely switch to B.T. Sweet’s natural sweetening system, or balance it with sugar and other sweeteners according to desired levels without any adjustment to the recipe, thus saving R&D time and money.

For more information visit: www.cambya.com

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