Case Study

Reducing sugar in drinkable yoghurt in Latin America

14 November 2019
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Case Study
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Bottles of yoghurt or milk
Latin America has a rich history of dairy production and consumption. Milk and other dairy products are recognised as excellent sources of nutrition, but food and beverage manufacturers still need innovation to meet growing consumer needs.

Meeting on-the-go and reduced-sugar trends in North America

14 November 2019
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Case Study
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Man with healthy protein bar on the go
There’s no denying that our lives are becoming busier. That’s one of the reasons on-the-go food and beverage products are experiencing growth in North America.

Reducing sugar and calorie count in mooncakes

30 September 2019
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Case Study
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Hand taking a piece of mooncake
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.

We helped launch a protein bar with 30% less sugar and 30% more protein

27 February 2018
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Case Study
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Enjoying a cereal bar on the go
Athletes and sports professionals aren’t the only people on the lookout for a snack that can be enjoyed ‘on the go’ in between training or events. An 'on the go' snack Protein bars provide the ideal fuel, acting as a low-carb treat to keep energy levels topped up, providing a source of fibre that is...

Developing clean labelling for a creamy soup

02 July 2019
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Case Study
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Creamy soup
One of our global customers, a bakery-café chain across the US and Canada, was looking for a clean-label solution for their naturally positioned soups.

Improving the texture and taste of a chewy cinnamon cookie

08 August 2017
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Case Study
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Plate of cookies with milk in the background
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 s...

Find out how our sweeteners can help in low-sugar jelly confectionery

04 May 2017
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Case Study
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Gummy sweet confectionery
Our customers in the confectionery space are increasingly on the lookout for sweetener alternatives that can be used to replace sugar content in soft and jelly sweets. Consumers want to enjoy lower sugar versions of their favourite confectionery that deliver on the taste and mouthfeel from the brand...

How can our soluble fibre help create ‘guilt free’ chocolate confectionery products?

05 May 2017
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Case Study
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Assorted low-sugar chocolates
Consumers are increasingly on the look out for confectionery products that not only deliver the indulgent mouthfeel and texture that they associate with their favourite brands, but are also healthier and lower in sugar. In the case of chocolate confectionery, if sugar is reduced from consumer favour...

Find out more about how we produced fibre-rich brownies for the UK market

11 April 2017
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Case Study
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stack of chocolate Brownies on  white plate on a wooden table
One of our global customers, a dominant player in the breakfast food category, wanted to create a new win outside of the breakfast space with the launch of a new chocolate snack bar in the United Kingdom. They knew that to appeal to health conscious parents, they would need to create a product with...

Find out how our CORNGOLD® Corn Gluten Feed has helped dairy farmers in the Netherlands

24 March 2017
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Case Study
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cow
Dutch farmer Erik Hag has around 1,000 pink veal calves on his farm in the Netherlands. CORNGOLD ® Corn Gluten Feed has provided him with an excellent price to quality ratio and fits in very well with the current livestock ration.