14/05/2020 | Ingredients

BLC: new total fat system allows for 50 % sugar reduction

Confectionery players can now achieve 50 % sugar reduction in final products without compromising on product taste following Bunge Loders Croklaan’s (BLC) latest creation Sweetolin. The edible specialty oils and fats giant is unveiling its patent-pending, first-of-its-kind total fat system with solutions in confectionery coatings and fillings applications. Pegged as a “breakthrough,” the innovation shall deliver guilt-free indulgence.
The product has an overall functionality to enhance the sugar perception in the final chocolate confectionery coating and pralines. This allows for the reduction of sugar content and helps overcome an undesirable taste profile i.e. any lingering aftertaste. According to BLC, it is the first innovation that targets sugar reduction through fat. Sweetolin shall help confectionery manufacturers looking to urgently redefine their portfolio and strengthen their well-being offerings to adhere to both, market needs as well as industry demands.