Bunge Loders Croklaan’s Sweetolin, which enables up to 50% sugar reduction in final confectionery products, has been nominated for a Fi Innovation Award.

The Fi Innovation Awards, organized by Fi Europe, celebrate companies and organizations breaking new ground in the Food & Beverage industry. The Fi Innovation Awards have become the most prestigious award in the Food & Beverage industry. Achievements in various categories will be assessed by a jury of industry professionals.

Sweetolin, which was introduced in May, is a first-of-its-kind total fat system solution that enables guilt-free indulgence with up to 50% less sugar in final confectionery products and no compromise on taste experience. A key industry challenge has been to formulate products that offer the same taste and overall experience but with less sugar. Oils and fats play an instrumental role in retaining the consumer’s taste experience in sugar-reduced products. Sweetolin is a total fat system that processes unique combinations of ingredients to preserve the overall taste and mouthfeel that sugar brings to a final product. The integrated formula of ingredients support each other in unlocking natural flavors for an optimal sweet taste experience. Thanks to Sweetolin, the melting property of the final product is optimized, resulting in a higher sweet perception and experience without any lingering off-taste while maintaining the texture and product performance. Sweetolin can be integrated seamlessly into our customers’ fat processing operations with our R&D support, helping them deliver sugar reduction innovations with pace while guaranteeing their brands’ indulgence.

The winners will be announced at the Awards Ceremony on Tuesday, 1 December 2020, 16:00 CET during Fi Connect.

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