The world of no added sugar is a particularly interesting market niche but must be backed by competence, professionalism and quality raw materials.

For several years, experts and nutritionists tended to focus on fats. In recent years, we have seen growing awareness regarding the fact that carbohydrates are equally important, and that the role of added sugars is crucial in the development of various diseases, from diabetes to obesity.

Among carbohydrates, added sugars are on the watch list today: simple carbohydrates that are used as ingredients (often in large quantities) or consumed separately. Obviously, among the best known is sucrose, common sugar in its various forms.
What are sugar substitutes?

They are sweetening ingredients divided into two categories: non-nutritious sweeteners (such as aspartame or steviol glycosides) and nutritious sweeteners, including polyols or sugar alcohols, that allow for better conservation of products.

Maltitol (E965) is a polyol obtained from maltose, with less sweetening power than sugar but which allows for a reduction in the glycemic index.

Today it is essential to offer a low-sugar alternative to meet the demands of consumers. The WHO also recommends keeping sugar consumption to under 5% of the total calories.

Fortunately, the market is able to respond to specific needs today and success stories in bakeries and ice cream parlours are increasing, due to the availability of ingredients that allow such professionals to offer quality and healthy products to their customers.

Rogelfrut offers a selection of purées and juices and a range of organic purées with no added sugars. They are perfect products for recipes that do not contain sugar, from ice cream production to bakeries and cafés.