COLOURINGS


One-to-one natural sugar replacer


Kennedy’s Confection reports on a new one-to-one natural sugar replacer which also promises to offer a rich source of fibre.


F


our-in-ten consumers in Innova Market Insights’ global Health and Nutrition Survey in 2020 claimed to have decreased their sugar consumption over the studied 12-month period, with prevention of health conditions being the leading reason, followed by weight management and dental health. As consumers increasingly see health and well-being


as the focus of their snacking choices, and with new legislations and tax levies being placed on sugar, manufacturers are actively seeking viable means of reformulating their products to reduce sugar loads. According to a recent USDA report, there has been a stagnation in sugar consumption in 2020, with a concurrent increase in alternative sweeteners, especially in all-natural and plant-based products. So, Cambya is a timely launch from a FoodTech start-up company


B.T. Sweet, Ltd. This plant-based, one-to-one drop-in sugar replacer is suited to use in multiple food applications. Unlike many other natural sure-reduction methods, the Cambya sweetening platform does not compromise on flavour or other organoleptic qualities, according to the company. The proprietary formula – based on soluble fibres, monk fruit, and


select botanicals – boasts a one-to-one equivalent to sugar, both in body and taste, and offers a rich source of naturally derived fibre.


Optimal sweeting


Cambya delivers optimal sweetening capacity, without the need for masking agents. Most importantly, it does not leave any lingering aftertastes. “While natural sweeteners are gaining popularity, the tendency for some of them to give off a bitter lingering aftertaste limits their use,” explained Gil de-Picciotto, co-inventor of B.T. Sweet. “Cambya applies a unique process to overcome these organoleptic challenges by targeting the hydrophobic sites on natural sweeteners, rendering them less accessible to flavor receptors. This, in turn, delivers sugar-like sweetening and bulking effect.” The sweetening platform is the result a three-year R&D campaign


28 Kennedy’s Confection December 2021


of mixing and matching a broad range of fibres, natural sweeteners, and botanicals. The team also explored different development techniques to ensure high solubility and superior blending capacity for smooth integration into food products with minimal processing. “By design, our


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,” sad Yoav Gaon, Business Development Manager at B.T. Sweet. “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 spray-dried composition of Cambya is based on a short-list of


plant-based botanical ingredients and contain no GMOs. “We can say, quite literally, that Cambya’s proof is in the pudding,” asserts Dagi Pekatch, the company’s founder and chairman. “We have lab-tested our formulation in various confectionary applications, including ice cream and pudding, with very encouraging and mouthwatering results. Cambya will be produced in Europe and several CPG brands already are line-testing it.” Cambya runs on a ‘plug and play’ business model, helping established


companies to reformulate their brands to raise them to higher wellness ideals. The company also serves new players and start-ups developing novel innovations. “We have a working proof-of-concept that confirms applicability in dry, wet-hot, and cold applications,” adds Gaon. “This significantly shortens lab-and-line food trial time and costs.”


KennedysConfection.com


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40