Find out how we helped improve the texture and taste of a chewy cinnamon cookie

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One of our customers in bakery and snacks was looking to enhance the soft texture, and extend the shelf-life, of one of their baked products; a chewy cinnamon cookie. The customer wanted to control moisture over the cookie’s shelf life, keeping a soft, chewy texture that consumers know and love.

A soft, chewy texture that consumers know and love.

Our KRYSTAR® Crystalline Fructose provided the perfect solution, offering good browning and soft texture over time.

The customer turned to Tate & Lyle for advice on how to improve water activity and maintain the texture that is best associated with its popular baked goods brand. Our KRYSTAR® Crystalline Fructose provided the perfect solution, offering good browning and improving the cookie’s texture over time. KRYSTAR® reduces water activity and maintains texture to improve the eating quality and shelf-life of soft baked goods.

Thanks to our KRYSTAR® Crystalline fructose, consumers can now enjoy their favourite cinnamon cookie that keeps its moist, chewy texture for longer.

Get in touch and find out how we can help you with your sweetening applications