Case Study

Reducing sugar and calorie count in mooncakes

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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

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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. 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 also low in sugar...

Developing clean labelling for a creamy soup

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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

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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. Our...

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

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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 soluble fibre help create guilt-free chocolate?

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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...

How we produced fibre-rich brownies for the UK market

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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...

How to use clean label, natural sweeteners to enhance fruit flavours

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Case Study
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Crushed ice fruit drink
One of our customers called on us to help them explore ways to diversify their beverage offering. Market research indicated that their target consumers wanted on-the-go convenience, in combination with bold and sweet flavours.

How we met vegan market demands in the EMEA region

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Case Study
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low-fat salad dressing
A customer in the EMEA region was looking to develop a new type of mayonnaise that was suitable for consumers following a vegan diet and lifestyle. Consumers are constantly on the lookout for salad creams and dressings that offer low-fat alternatives, which are also suitable for those with allergies...

How our sweetener solutions met Latin American beverage market demands

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Case Study
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Clear drink with lime and a straw
One of our global customers, a leader in the sparkling beverages market, wanted to create low-sugar versions for multiple regional brands in Latin America. Following the introduction of stricter sugar regulations in various countries within the region, the customer wanted to create a low-calorie...