INNOVATION, INDULGENCE, AND SUGAR REDUCTION IN FROZEN DAIRY
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Formulators have at their disposal numerous options for creating sweetening systems that significantly reduce the caloric and glycemic load of food and beverage applications. Whether it’s for the classics like chocolate chip and rocky road, grown-up concepts like bourbon vanilla or caramelized balsamic, or novel flavors like praline bacon, having versatile, low-calorie sweetening solutions will open opportunities for product innovation.
•In 2020, demand spiked for frozen desserts
•Consumers are reading labels and are aware of their sugar intake
•Taste and texture in frozen desserts are extremely important to consumers, but alternative sweeteners are highly dissimilar to sugar in ensory characteristics
•VitaFiber® IMO and VitaFiber® PLUS solve these sugar-reduction challenges
This product presents exactly as described in the product description. The syrup is clear, taste about half the sweetness of sugar and leaves no aftertaste (somewhat to my surprise). So far the feedback of the "prebiotic" nature of the syrup has provided our customers a greater feeling of regularity. We will continue to use it as an alternative to sugar to better-support our products functionality.
Vitafiber syrup is an incredible win for science. It’s a naturally sourced fibre supplement that also doubles as a sugar replacement. So basically anytime you’re using honey or sugar, you can switch this in. It’s lower calorie (not crazy high in sugar either) and gives that kick of sweetness, plus the added fibre!
Steven, Product Development Specialist
This is the greatest product ever!!!! We use this to make all kinds of healthy cookies, protein bars etc. This is a must have product for any fitness freak.