Chewy Granola Bar

Globe® 18maltodextrin NON GMO IP 10040090 is an extremely bland, flavor free 18maltodextrin. All traces of flavor bearing components have been removed, making higher use levels in delicately flavored food systems such as low or no fat dairy products, yogurts, salad dressings, and other foods possible .

Replace sucrose and cut both calories and grams of sugar — without sacrificing taste and performance

47% of consumers are reducing their sugar consumption, growing 32% since 2009. But they still want sweet, indulgent products. Now you can create sweetened treats that taste great and that consumers can feel good about with ASTRAEA^® liquid allulose. 

Part of Ingredion's comprehensive sugar reduction solutions, this innovative, almost calorie-free ingredient solution makes it easy to replace sugar and trim calories in your beverage, dairy, bakery and confectionery products. ASTRAEA^® liquid allulose has a similar sweet taste profile and is about 70% as sweet as sucrose. 

Click on the images at right to view formulation videos featuring ASTREA^® liquid allulose.

Reduce calories and grams of sugar

ASTRAEA^® liquid allulose adds almost no calories — just 0.4 calories per gram — to your formulation. According to guidance by the U.S. Food and Drug Administration, it also doesn’t contribute to the total or added grams of sugar values on Nutrition and Supplement Facts labels. With typical usage levels (2% to 100%), it is also well-tolerated and has been shown to have no effect on blood glucose levels.¹

Enjoy sweet functionality

Developed by the global pioneer and leader in rare sugars, Matsutani, this ingredient solution acts and tastes similar to sugar in your formulations. Comparable functional properties include:

• Bulking
• Browning
• Freeze point depression
• Mouthfeel and texture
• No crystallization in dairy products

Learn about consumer perceptions toward allulose

Can this emerging rare sugar hit the sweet spot with your consumers? Download our new report to learn about consumers' willingness to trial allulose — and their increased acceptance after they are made aware of what allulose is.

¹U.S. Food and Drug Administration, GRAS #498

“ASTRAEA” is a registered trademark held by Matsutani permitted to be used by Ingredion.

Reduce sugar and deliver fiber — while building back sugar’s bulk and texture

Perfectly browned muffins. Chewy nutrition bars. Creamy chocolates. Consumers want fewer calories and more fiber without giving up the taste and texture they love. 

With Ingredion’s VERSAFIBE™ 285 soluble corn fiber, formulators gain an ideal solution to build back sensory and functional attributes lost when reducing or replacing sugar, contributing up to 25% sugar reduction across a wide range of applications — while also offering the appeal of high fiber, for consumer-friendly product claims.

Offer the appealing feel and texture of sugar

As a low/no-calorie functional build-back (FBB) ingredient, this solution helps you replicate the unique bulking, browning and mouthfeel of full-sugar products. In addition, VERSAFIBE™ 285 soluble corn fiber:

• Enables reduced sugar and good/excellent source of fiber claims in many foods and beverages
• Can be used in combination with high-potency sweeteners, such as stevia, to match the sweetness of full-sugar controls
• Labels as “soluble corn fiber” for clean label appeal

Satisfy the high-fiber demand

More consumers are seeking increased fiber in their foods. However, it can be a challenge to boost fiber without impacting taste or color. With 85% soluble fiber content, VERSAFIBE™ 285 soluble corn fiber provides the clean-tasting solution to differentiate with higher fiber content and consumer-friendly claims in a variety of beverage, bakery and dairy applications.

• Minimal effect on sensory characteristics
• High digestive tolerance

Enjoy efficiency on the production line, helping protect your bottom line

VERSAFIBE™ 285 soluble corn fiber delivers ease and efficiency in beverage, bakery and dairy applications, with:

• High process tolerance and solubility
• Low viscosity
• Excellent dispersibility

Sweeten your Nutrition Facts panel appeal with VERSASWEET^® 1721 34 DE Low Sugar Syrup

What if your glucose syrup could enable much lower grams of sugar on product labels, while still providing the same viscoscity and handling as a standard corn syrup? Now with VERSASWEET^® 1721-34 DE Low Sugar Syrup, you can enjoy both benefits — and give consumers the tastes they love in their confectionery, dairy, ice cream and baked goods. 

Like all VERSASWEET^® low sugar syrups, this solution delivers fewer grams of added sugar on labels compared to typical sweetener syrups. As seen in the table below, it has 17% labeled sugar content (DP1+DP2) — about half the amount in 42 DE corn syrup. At the same time, there's no sacrifice in functionality or performance, as VERSASWEET^® 1721-34 DE Low Sugar Syrup provides:

• Same handling and viscoscity as typical sweetener syrups
• Mild sweetness
• No change to label declaration (corn syrup or glucose syrup)
• Low Maillard reactivity and stable to heat and acid
• Caloric and carbohydrate load equal to traditional glucose syrups
• Clear color
• Non-GMO version available

VERSASWEET^® low-sugar syrups compared to standard glucose syrups

A smart solution for today's sugar-conscious shopper

More than 80 percent of consumers are checking the sugar content of foods and beverages before making purchases.¹ And, when buying a food or beverage, almost three-fourths of U.S. and over half of Canadian consumers "always" and "usually" read claims or descriptions on the back or side of the package.² With so many eyes on your product, overcoming the challenge to reduce the grams of sugar listed on your label is becoming even more pressing. With VERSASWEET^® low-sugar glucose syrups’ lower percentages of mono- and disaccharides (DP1 + DP2), you can impact how much sugar appears on your package.

Sources:

1 Mintel Sugar Reduction Trends, 2017

2 MMR Global QBIC Study 2017, proprietary research commissioned by Ingredion