When the Singapore government identified diabetes as one of the country’s most pressing health issues, they asked their Health Promotion Board (HPB) to encourage food and beverage manufacturers to create healthier options for consumers.
The HPB and Tung Lok Group, a leading manufacturer of the mooncake (a traditional sweet treat in Singapore), approached us to help lower the cake’s sugar content while maintaining the great taste and texture that consumers love and expect.
Improving lives by improving the cake
Working with Tung Lok, we were able to enhance the nutritional value of the popular cake, helping to create healthier options for the consumers in Singapore. Our DOLCIA PRIMA® Allulose was the perfect fit as a great-tasting, low-calorie sweetening ingredient that doesn’t raise blood glucose or insulin levels.
Hitting the reformulation sweet spot
Our team of technical experts reformulated the mooncake’s lotus-seed paste filling with DOLCIA PRIMA® Allulose and STA-LITE® Polydextrose to ensure the new mooncake delivered the total package - taste, texture and better-for-you benefits - all while reducing sugar. With a successful new formulation that lowered sugar but didn’t skimp on taste, Tung Lok switched most of their mooncake production to the new, healthier version.
Consumers say “yes”!
With 25% less sugar, 40% less saturated fat and 67% more fibre, sales of the new mooncake jumped after the August 2018 launch, leading to more collaborations for Tate & Lyle and Tung Lok Group!
Meeting the global sugar reduction trend
Consumers worldwide are looking for ways to reduce the amount of sugar and calories in their diets, but they want their foods and beverages to maintain the taste and texture they know and love. We call this trend Quality of Carbs. Global food and beverage manufacturers are tasked with meeting this tricky balance. Ingredients like our DOLCIA PRIMA® Allulose, coupled with our technical expertise, can help manufacturers deliver better-for-you without compromising on taste.