Ulrick & Short’s sugar replacer replicates texture and lowers calories

Clean label functional ingredient specialist Ulrick & Short has announced the launch of avanté 25, a reformulation tool designed to help bakers navigate the increasingly complex intersection of regulatory pressure and consumer health demands.

The new solution, specifically engineered for sweet bakery applications like muffins, brownies, and madeleines, allows manufacturers to achieve up to a 30% reduction in sugar while simultaneously boosting fibre content. Unlike traditional bulking agents, avanté 25 is designed to replace the technical functionality of sugar — including moisture retention and crumb structure — without the typical trade-offs in texture or volume.

Sugar plays a multifaceted role in baking that goes far beyond simple sweetness; it acts as a plasticiser, stabilises foams, and aids in aeration. To replicate these properties, Ulrick & Short developed a specialist blend of soluble maize fibre, wheat starch, and wheat protein.

Technical trials have shown that the ingredient maintains the “peaking” and height essential for premium muffins and provides a homogeneous crumb structure comparable to full-sugar controls. This “functionality without compromise” approach is aimed at helping brands improve their scores on nutrient profiling models, such as the UK’s NPM and Europe’s Nutri-Score, which are increasingly penalising free sugars.

The launch arrives as 46% of consumers actively seek to reduce sugar in baked goods, while 43% find high-fibre claims increasingly appealing. Because avanté 25 is partially composed of soluble fibre, it offers physiological benefits that traditional sugar replacers lack.

The ingredient helps dampen the glycaemic response compared to standard sugar and starch-based alternatives. Furthermore, the soluble fibre supports digestive health by promoting the production of short-chain fatty acids in the gut.

“Fibres are becoming a well-earned hot topic in the industry at the moment,” said Abi Sharp, R&D technologist and registered nutritionist at Ulrick & Short. “Fibre is incredibly important to us nutritionally, not just for intestinal performance, but for gut health and heightened hormone secretion too. Being able to decrease sugar and increase fibre with just one ingredient is incredibly useful.”

By incorporating avanté 25, manufacturers can add up to 4g of fibre per 100g of finished product. This dual action enables brands to make both reduced sugar and source of fibre claims on the front of the pack, appealing to the growing demographic of “proactive health” shoppers.

To support the industry through these technical transitions, Ulrick & Short is offering samples and hosting technical masterclasses, titled “Break Down the Bake,” where product developers can witness the ingredient’s performance in real-time.