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Bayn

We help food and bev­er­age com­pa­nies to reduce sug­ar while main­tain­ing the same good taste and mouth­feel, and the impor­tant func­tions. We do this with sweet­ened fibres. These are dietary fibres onto which we attach sweet­en­ers from a nat­ur­al source. The result is an ingre­di­ent that replaces sug­ar, in sol­id or liq­uid form, 1:1. This means that you can sim­ply replace 1 kilo of sug­ar in your recipe with 1 kilo of sweet­ened fibres in sol­id form. Taste, mouth­feel and impor­tant func­tions remain the same. The same goes for 1 litre of sug­ar in liq­uid form, it can be replaced by 1 litre of sweet­ened fibres in liq­uid form. Easy!

We have devel­oped sweet­ened fibres for a whole range of appli­ca­tions, and we sell these B2B, both in large and small quan­ti­ties, under the name EUREBA®.

We use ingre­di­ents from nat­ur­al sources (e.g. chico­ry root  and ste­via).

Contact us if you want to try EUREBA®.

Vision

Sugar tastes great. Yes, we think so too. But this taste comes at a high price. Too high, in our opin­ion. We’re not talk­ing pounds and pen­nies, even if they too play a role, but the price many peo­ple pay with their health.

Sugar has no pos­i­tive effect on your health. The brain does require glu­cose, but the body can take care of this by break­ing down the car­bo­hy­drates found nat­u­ral­ly in your food. Too much sug­ar can have a neg­a­tive effect on your health; it increas­es the risk of over­weight, obe­si­ty and tooth cav­i­ties.

Overweight and obe­si­ty are known risk fac­tors for, among oth­er issues, dia­betes, high blood pres­sure, high lev­els of cho­les­terol, triglyc­erides, and oth­er blood fats, as well as for car­diac and vas­cu­lar dis­eases. Obesity also increas­es the risk for cer­tain can­cers.

The World Health Organization (WHO) strong­ly rec­om­mends that the amount of added sug­ar of all kinds, (glu­cose, fruc­tose, sac­cha­rose etc.) and sug­ar from hon­ey, sug­ar syrup, fruit juice and con­cen­trat­ed fruit juice, should con­tribute less than 10 per­cent of an individual’s entire dai­ly ener­gy intake. This cor­re­sponds to about 50–75 grams of sug­ar a day, depend­ing on your ener­gy needs.

Other nation­al and inter­na­tion­al organ­i­sa­tions have come to the same con­clu­sions. As an exam­ple, the Nordic coun­tries have also agreed on that all kinds of added sug­ars should con­tribute less than 10 per­cent of the ener­gy from your food.

The prob­lem is that most peo­ple eat more sug­ar than what is rec­om­mend­ed. The main source being sug­ar added in foods, in the form of reg­u­lar sug­ar, glu­cose syrup and sim­i­lar prod­ucts. This is why pub­lic health would ben­e­fit if the food and bev­er­age indus­try indus­try would make a greater effort in reduc­ing sug­ar. This is some­thing we want to con­tribute to.

Our team has in-depth knowl­edge and long expe­ri­ence of sug­ar reduc­tion in the food and bev­er­age indus­try. We can help most com­pa­nies with this. Our vision is to be the pre­ferred part­ner in the indus­try when it comes to solu­tions for sug­ar reduc­tion.

Mission

Sugar is added to food and drinks to give sweet­ness, taste and aro­ma. But it is also added to pro­vide vol­ume and tex­ture, and in some cas­es to increase shelf life, low­er the freez­ing point, or it can be added for oth­er func­tion­al prop­er­ties. So you can’t just remove the sug­ar and replace it with a sweet­en­er.

Our solu­tion to this chal­lenge is to replace the sug­ar with sweet­ened fibres. These are dietary fibres on which we have attached sweet­en­ers. That the sweet­en­ers are attached to the fibres is impor­tant. This makes it pos­si­ble to use the sweet­ened fibres, which may be in sol­id or liq­uid form, just as if they were sug­ar or syrup.

The par­tic­u­lar fibres and sweet­en­ers we use depend on the appli­ca­tion. Dairy prod­ucts need oth­er fibres and sweet­en­ers than bev­er­ages, which in turn needs dif­fer­ent ones to bak­ery prod­ucts and so on.

We devel­op sweet­ened fibres for a range of appli­ca­tion areas. All with nat­ur­al fibres and sweet­en­ers from a nat­ur­al source (e.g. chico­ry root and ste­via). Then we find the best sup­pli­ers for these raw mate­ri­als and pro­duce sweet­ened fibres that we sell to food and bev­er­age pro­duc­ers who want to reduce sug­ar in their prod­ucts. That’s is what we do.

Our mis­sion is to deliv­er mar­ket lead­ing solu­tions which enable the man­u­fac­tur­ing of health­i­er foods which there­by cre­ates rev­enue and increased val­ue for our cus­tomers, stake­hold­ers and inter­est­ed par­ties.

Research and development

Bayn Studio is our inno­va­tion cen­tre in Gävle. This is where we run coop­er­a­tion projects, hold sem­i­nars, and help small and medi­um sized com­pa­nies with sen­so­ry pro­fil­ing and for­mu­la­tion exper­tise for sug­ar reduc­tion. But most of all we do research and devel­op­ment to devel­op sweet­ened fibres, which we mar­ket under the name EUREBA®.

At Bayn Studio we analyse the sen­so­ry effect of sug­ar and its func­tion­al prop­er­ties in dif­fer­ent foods and bev­er­ages. It may be a spe­cif­ic prod­uct in which sug­ar needs to be replaced with a tai­lor-made solu­tion, or for an appli­ca­tion such as choco­late, ice cream, con­fec­tionery, ketchup, sweet drinks, pro­tein bars, desserts and sauces.

Our team in Gävle also stud­ies the prop­er­ties of dif­fer­ent dietary fibres and sweet­en­ers. The pur­pose is to under­stand which sweet­en­ers should be attached to which fibres, and in which pro­por­tions, to get the exact prop­er­ties need­ed to replace sug­ar or syrup 1:1 in that spe­cif­ic prod­uct or appli­ca­tion.

First and fore­most we devel­op sweet­ened fibres at our inno­va­tion cen­tre. It may sound sim­ple: to choose the sweet­en­er and make it stick to a dietary fibre with the right prop­er­ties. Of course it is far more com­plex than this. It takes exten­sive tech­ni­cal know-how and a long prac­ti­cal expe­ri­ence to devel­op sweet­ened fibres that tick all the box­es. Some of the most impor­tant require­ments are that

  • no calo­ries are added, or that they are at least sig­nif­i­cant­ly reduced com­pared to the sug­ar which is to be replaced
  • the glycemic index is low or non-exis­tent
  • it is pos­si­ble to replace sug­ar 1:1 with­out hav­ing to alter the pro­duc­tion process
  • sweet­ness, aro­ma, taste, tex­ture and after­taste is affect­ed as lit­tle as pos­si­ble
  • the desired func­tion­al prop­er­ties are main­tained (e.g. vol­ume, weight, heat­ing prop­er­ties)
  • the required demands are ful­filled (e.g. sug­ar free, nat­ur­al, rich in fibre, free from aller­gens, veg­an, halal, kosher)
  • all reg­u­la­to­ry require­ments are met
  • high qual­i­ty raw mate­r­i­al is avail­able as regards both vol­ume and price.

In short: It is at Bayn Studio that we design sweet­ened fibres that don’t just remove what is unhealthy, but that add what is healthy.

Quality and environment

Producers of food and bev­er­age are in a trust posi­tion. Consumers trust them with their health and well-being. A pro­duc­er who falls back on this trust, whether acci­den­tal­ly or for their own gain, has a long way to go before the trust is reestab­lished, it may even be impos­si­ble.

This is why the suc­cess of food and bev­er­age pro­duc­ers depends on their sup­pli­ers’ will and abil­i­ty to deliv­er ingre­di­ents of good qual­i­ty. You might say that food and bev­er­age pro­duc­ers give sup­pli­ers the most impor­tant thing they have — the trust their cus­tomers have in them.

As a sup­pli­er of solu­tions to sug­ar reduc­tion we take this trust very seri­ous­ly. Bayn Europe works relent­less­ly to main­tain high qual­i­ty and to con­stant­ly improve our­selves and our prod­ucts.

To us qual­i­ty is much more than just demands met. It is about under­stand­ing the needs and expec­ta­tions of our cus­tomers, and to use this under­stand­ing to con­stant­ly improve our abil­i­ty to meet these needs and expec­ta­tions.

These are our most impor­tant qual­i­ty guide­lines:

  • Performance: Our prod­ucts have detailed spec­i­fi­ca­tions. It goes with­out say­ing that we ful­fill these to one hun­dred per­cent. You can trust us to deliv­er on our promis­es.
  • Safety: We do not com­pro­mise when it comes to food safe­ty and hygiene. We put high demands on our sup­pli­ers as con­cerns raw mate­ri­als and man­u­fac­tur­ing capac­i­ty. And we fol­low-up these demands reg­u­lar­ly. You can safe­ly assume that our prod­ucts meet inter­na­tion­al stan­dards and fol­low all the rel­e­vant reg­u­la­tions.
  • Natural: We use nat­ur­al raw mate­ri­als, or raw mate­ri­als from a nat­ur­al source. The dif­fer­ence in these terms lies in the degree of pro­cess­ing. Both kinds of ingre­di­ents come from nature. But the term nat­ur­al means that the prod­uct is allowed to go through lit­tle or no pro­cess­ing (e.g. peeled, sliced, grat­ed). If the process is more com­pre­hen­sive (e.g. through refin­ing) you are only allowed to say that the raw mate­r­i­al comes from a nat­ur­al source. No mat­ter which, you can trust us not to use arti­fi­cial ingre­di­ents in our prod­ucts.
  • Environment: We choose sup­pli­ers who con­sid­er the envi­ron­ment in their cul­ti­va­tion, har­vest and pro­cess­ing of our raw mate­ri­als. We con­sid­er car­bon foot­prints when we select trans­port from raw mate­r­i­al pro­duc­ers to man­u­fac­tur­ers. And we place demands on our man­u­fac­tur­ing part­ners to con­sid­er the envi­ron­ment. We under­stand that envi­ron­men­tal con­sid­er­a­tions are impor­tant to you and your com­pa­ny, and most of all to your company’s cus­tomers.
  • Fairness: we have fair deals with our co-work­ers and sup­pli­ers. We demand fair deals for the staff of our sup­pli­ers and their sub­con­trac­tors and for them to set the same demands in turn. This way we can guar­an­tee that our prod­ucts are pro­duced under fair con­di­tions.
  • Dependability: Our sweet­ened fibres replace sug­ar 1:1 in recipes. This means that you can use them in an exist­ing man­u­fac­tur­ing process in the same way as you would when using sug­ar, in sol­id or liq­uid form.
  • Delivery: We do our utmost to secure deliv­ery. We under­stand that your pro­duc­tion stands and falls with the right deliv­ery at the right time.
  • Service: We’re not just any sup­pli­er. We are a coop­er­a­tion part­ner who will do every­thing in our pow­er to help you and your com­pa­ny to suc­ceed.
  • Price: We know that the mar­gins may be small in the food and bev­er­age indus­try and that every pen­ny counts. We do what we can to keep the costs down for your com­pa­ny. The pos­si­bil­i­ty to replace sug­ar 1:1 with­out chang­ing the basic for­mu­la­tion or mod­i­fy­ing the man­u­fac­tur­ing process is one way. Of course we are also keep­ing the cost of raw mate­r­i­al, man­u­fac­tur­ing, trans­port, and admin­is­tra­tion down. But we will not sac­ri­fice oth­er qual­i­ty dimen­sions for a low price. When it comes to qual­i­ty, you get what you pay for.

As regards qual­i­ty, we ful­fill the demands for the inter­na­tion­al qual­i­ty man­age­ment sys­tem — ISO 9001. This means that we have a sys­tem for how we man­age our oper­a­tion, for the pur­pose of main­tain­ing and con­stant­ly improv­ing qual­i­ty.

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