Our expertise spans the entire spectrum of sweetening technologies:
Polyols (Sugar Alcohols): Including erythritol, xylitol, maltitol, sorbitol, isomalt, and mannitol – providing bulk, sweetness, and critical functional benefits like humectancy, texture enhancement, and cooling effects, ideal for sugar-free confectionery, baked goods, chocolate, and beverages.
Sweeteners: Offering a diverse range of high-intensity sweeteners (e.g., stevia, sucralose, monk fruit) and other innovative sweetening systems to achieve desired sweetness profiles, calorie reduction, and clean-label goals.
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