Erythritol – from seed to Eureba
In nature we find the polyol erythritol in grapes, pears and melons, but also in fermented foods such as wine, cheese and beer. With 70 percent of the sweetness of sugar, but with no calories and no effect on blood sugar, erythritol is an interesting ingredient in sugar reduction. But as erythritol occurs in such small quantities in nature, it is manufactured – from wheat and yeasts.
Why you should sweeten with Reb M
Reb M is the new star on the sky of sweetners. It is a steviol glycoside that tastes like sugar, but is 300 times sweeter. It has no bitter off-taste or licorice aftertaste like other steviol glycosides. Read on and learn more!
Inulin – from seed to Eureba
Chicory is a popular plant among growers. The substance inulin makes the plant hardy when the climate is harshest. Inulin is used extensively as a dietary fibre in the food industry. The fibre mainly gives bulk, but can also contribute with some sweetness. Inulin works best with other ingredients – like Bayn Europe’s sweetened fibres. Curious? Read on!
We help food producers to reduce sugar and calories without changing the manufacturing process or sacrificing good taste and mouthfeel. Our “secret” is sweetened fibres that we call EUREBA®.
We replace the bulk and function of the sugar with carefully selected dietary fibres, and sugar’s taste, aroma and sweetness with a carefully tested combination of sweeteners. All ingredients are, of course, of natural origin (for example, from chicory and stevia).
Our innovation, which distinguishes EUREBA® from other sugar reduction solutions, is to get sweeteners to stick to fibres. That way, we create a homogeneous product that replaces 1:1 sugar in your production.
EUREBA® shortens the time to market for your sugar-reduced products. Order your sample today!