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How to Reduce Sugar – The Easy Way

According to Public Health England, all manufacturing sectors bar three have fallen short of the early target of 5% sugar reduction , and there is still a very long way to go before the 20% by 2020 target is hit. Highlighting that finding an effective sugar replacer is even more important than ever for manufacturers.

Ulrick & Short have spent the last five years developing their sugar reduction solutions, and as a result have a comprehensive range that can reduce sugar by up to 50% like for like across a range of sectors and product components. The Clean Label range, called avantéTM, differentiates from similar products as it very effectively mimics the functionality and properties of sugar - whether this be volume, mouthfeel, or viscosity.

avantéTM makes it possible for manufacturers to meet industry targets and enhance nutritional profiles with little product reformulation, all the while cleaning up back of pack declarations. The range is also Clean Label, Non-GM, vegan and allergen free.

Director and Co-Owner, Andrew Ulrick, states “We started focusing on sugar reduction a few years ago now, and since then it’s really been a fine tuning process to get to the stage where we are now. We now have a proven track record across a range of sectors that now our range can consistently and comfortably reduce 20% and more.

Ulrick added, “The problems that manufacturers are now experiencing with reformulation and upscaling, we experienced two or three years ago and have now overcome. For manufacturers to achieve overall sugar and calorie reduction, all components have to be reformulated, this is why we have developed products for specific applications, from fruit fillings to cake batters.

Ulrick & Short have written an in depth Technical Briefing on the Functionality of Sugar in cakes, email enquiries@ulrickandshort.com for your free copy or more information.

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