FRUIT SUGARS · -Natural • Preserves and jams • Fruit preparations • Fruit syrups •...
Transcript of FRUIT SUGARS · -Natural • Preserves and jams • Fruit preparations • Fruit syrups •...
FRUIT SUGARS
A CONTEMPORARY NATURAL
SWEETENING ALTERNATIVE
- clean and sustainable -
➢ Deliver sweetening solutions compatible with consumer
trends (dietetic approach with the Fructisweet® range);
➢ Offer sweetening solutions with natural and sustainable
alternatives for the food, beverage and pharmaceutical
industry;
➢ Create value in a highly competitive sweeteners market;
➢ Incorporate our eco-designed offer into a sustainable
approach (particularly apples and dates);
➢ Offer a transparent and reassuring sweetener alternative in
times of increased consumer awareness;
Strategic goals
FructiSenseFructiSweet
OriginalFructiSweet
CJDDate
CJRDGrape
FSO Date
FSOGrape
FSO Apple
FS60 FS75FS50 FS95
The standard, neutralsweetening solution -in natural version
A complete and natural sweeteningsolution
Customized fructose syrups for dieteticsweetening
Nutritis Product Range
FructiSense® range
Brand
PresentationA complete and natural
sweetening solution
Product code CJD CJRB
DescriptionDate juice
concentrateWhite grape juice
concentrate
HTS code 2106 90 98 49 2009 69 51
Sugar profile• 48% fructose• 48% glucose• 4% sucrose
• 50% fructose• 50% glucose
Soluble dry matter (°Bx) 70 ° 65°
Sweetening intensity (SI) 1.0 1.0
Organic N/A
Kosher N/A
Other properties• Adds color and fruit flavor• Contains polyphenols
Applications
• Beverages
• Sauces and condiments
• Cereal-based preparations
- Allergen-free
- Gluten-free
- Non-GMO
- Clean label
- Natural
Applications
- Allergen-free
- Gluten-free
- Non-GMO
- Clean label
- Natural
• Preserves and jams
• Fruit preparations
• Fruit syrups
• Beverages
• Biscuits & cakes
Brand
PresentationThe neutral and natural
sweetening solution
Product code FSOG FSOA FSOD
DescriptionConcentrated and
rectified grape juiceConcentrated and
rectified apple juiceConcentrated and rectified date juice
HTS code 1702 90 95 00
Sugar profile• 50% fructose• 50% glucose
• 60% fructose• 25% glucose• 10% sucrose
• 48% fructose• 48% glucose• 4% sucros
Soluble dry matter (°Bx)
65° 70° 68°
Sweetening intensity (SI)
1.0 1.0 1.0
Glycemic index (GI)
56 41 56
Organic N/A N/A
Kosher N/A
Other properties• Label friendly as “natural fruit sugar”• Neutral solution
FructiSweet® Original range
FructiSweet® range
Applications
- Allergen-free
- Gluten-free
- Non-GMO
- Clean label
• Dietetic applications
• Preserves and Jams
• Fruit preparations
• Pharmaceutical products
Brand
PresentationA customized amount of fructose
for dietetic sweetening
Product code FS50 FS60 FS75 FS95
Description Sugars extracted from fruits (apples, dates, grapes)
HTS code 1702 60 95 00
Sugar profile50% fructose50% glucose
60% fructose40% glucose
75% fructose25% glucose
95% fructose5% glucose
Soluble dry matter (°Bx)
65° 70° 70° 70°
Sweeteningintensity (SI)
1.0 1.0 1.1 1.2
Glycemic index(GI)
56 47 34 12
Organic
Otherproperties
Sweetening solutions with a customized fructose level
Solution with high sweeteningpower and low GI
➢ Made from real fruits
➢ Natural and sustainable
➢ Clean label
➢ Free from GMOs and allergens
➢ Patented process
➢ Relative price stability
➢ Standardized sugar profiles
➢ Dietetic applications
Strengths & Distinctions
Nutritis, the fruit sugar brand
➢ The distinctive feature of fructose is a high sweetening* power
combined with a low glycaemic index (GI);
➢ The Fructisweet® range permits for adjusting the fructose level,
thus allows to customize the sweetening solution to best suit the
target applications and users;
➢ FructiSweet® provides the opportunity to offer a sweetening
solution insync with current dietetic trends and demands
The advantages of FructiSweet®
FructiSweet® is an innovative concept of dietetic
sweetening solutions formulated from fructose extracts
from grapes, apples and dates.
* A substance’s capacity to generate a
perception of sweetness (saccharose =1)
High degree of purity: Neutral sugars, colorless,
odorless, containing no additives or GMOs
Highly stable solutions: Heat-resistant sugars, prohibiting
caramelization (< 94°C) and allow for storage of 6 months
for the organic, and 12 months for the conventional
version (at room temperature)
Technical characteristics of the FructiSweet® range
A customized dietetic range:
Sugars with a glycaemic index among
the lowest on the market, and with a
proportion of dry matter adjustable to
specific needs.
The advantages of FructiSweet®
Technical characteristics of the FructiSweet® range
- “Stabilizing” effect on the growth and multiplication of fungal and
bacterial flora (improves shelf life of the finished product)
- “Humectant” effect which enables a smoother or softer texture
- “Anti-crystallizing”effect and lowering crystallization at freezing point
FructiSweet® is rich in monosaccharides and reduces water activity(Aw):
The advantages of FructiSweet®
Focus on the nutritional value of FructiSweet®
• Sucrose extracted from fruit has 4 Kcal/g of dry matter content
• The caloric content of FructiSweet® at 70% dry matter (70 Brix) is
2.75 Kcal/g (11.5 KJ/g)
The advantages of FructiSweet®
• Fructose is known for its anti-crystallizing properties. For example, the quantity of fructose that can be solubilized in water
without precipitation at 20°C is 78.9 % compared to 47.1 % for glucose
Stability study of the FructiSweet® range
• Fructose/glucose syrups increase the viscosity of the
solution, thus limiting the movements of the molecules
and the phenomenon of « nucleation », the first stage
of crystallization.
The advantages of FructiSweet®
Regulation of glycemia with FructiSweet®
• Clinical studies on a human panel with FructiSweet® 95 :
GI of 11.93, the lowest among all caloric sweeteners on the market!
• The FructiSweet® range is of interest for the management of the
glycemic index (GI) in preventing hypoglycemia, which is responsible for
obesity cramps, diabetes (Type 1) or cardiovascular diseases
Glucose controlFructisweet 95
The advantages of FructiSweet®
Consumer awareness
• FructiSweet derives from fruits, which allows for origin claims (100% fruit, sugar extracted from fruits,…)
• Awareness corresponding to current consumer trends and
expectations in terms of nutrition, sustainability and traceability.
Sugars extracted from fruit
Sugar from Organic fruit
Sugar from fruit
Fruit sugar extract
Focused applications
In the food industry, for dietetic products that require:
➢ A reduced sugar level (fruit preparation, drinks, ice creams and
sorbets, preserves, confectionery, dairy and soy based products,
sports nutrition, dietetic products,…)
➢ Special technical characteristics (liquid form, crystallization
prevention, bulking agent, texture,…. )
In the pharmaceutical industry, for its liquid form and glycaemic
index.
The sweetening solutions of the FructiSweet® range meet the
requirements of specific, technical and value added applications
Focused applications
Ice creams and sorbets
Sweetening substances have an influence on:o sweeting flavor
o texture of the product
Sucrose on its own tends to crystallize, resulting in a gritty texture and
reducing a smooth mouth-feel.
Solution: Combine with other sugars such as Fructiweet®
The added amounts of sugar are approx. 16% to 20% in a formula for
ice cream, and 25 to 33% in a formula for sorbet.
Focused applications
Ice creams and sorbets
• Sweetening power higher than
sucrose or invert sugar, especially
at a low temperature;
• Reduction of the glucidic load so
the dry matter content is
sufficient and the product retains
an acceptable texture;
• Enhancing power of fructose in
respect to sweet and chocolate
flavors.
• Considering 100% fruits for sorbets, with the possibility of
using products from the Organic range;
Focused applications
Ice creams and sorbets
• Anti-crystallizing effect in regard to sucrose;
• Smoother texture due to the reduction in the freezing
temperature (anti-freeze capacity) and the reduction in the
amount of water frozen. (Brings softness to ice creams that tend to be
hard, containing chocolate, coconut or praline type vegetable fats, or
non-churned handmade ice creams).
• By replacing sugar, FructiSweet®
enables the amount to be reduced
by up to 50% and the calorific value
by the same amount
• Liquid raw material, ready to use
(ease of use)
• Possibility of “transforming” the water
content of our syrups into milk by
adding the necessary amount of
powdered milk (no effect of dilution)
Focused applications
Dairy products (yogurts and desserts)
• Composition in sugars identical
from the start (absence of
hydrolysis of the sucrose while
warm and in acidic conditions
for the yogurts);
• Of even greater interest for fruit
yogurts (sugars coming from
fruit);
• Reduction of the glucidic load.
• By replacing sugar, possibility of
reducing the amount by up to 70%
(in the case of frozen products) and
thus the calorific value by the same
amount
• Concept “more fruit, less sugar”
• Liquid raw material, ready to use
(ease of use)
• Possibility of label claim regarding
origin - “100% from fruit”
• Clean label / Fruit origin
• Composition in sugars identical
from the start (absence of
hydrolysis of the sucrose while
warm and in acidic conditions / in
the case of fillings)
• Reduction in the risk of
crystallization in highly
concentrated fillings (> 80%)
• Provides polish
• “Health” benefits (low GI)
Focused applications
Fruit-based purees, sauces, toppings and fillings
• Reduction in the glucidic load
(products light in sugars)
• Reduction in the caloric value
• Liquid raw material, ready to use
(ease of use)
• Clean label / fruit origin
• Flavor enhancer. Provides polish.
• Slow assimilation of fruit sugars into
the body/ Time release of Energy
and absence of risk of reactive
hypoglycemia
No “drained feeling” or “cravings”
• No abrupt rise in glycemia
• Low insulin response (reduction in
the phenomenon of fat storage)
• Reinforces the feeling of fullness
Focused applications
Special nutritional use: dietary products, sports
products, weight loss products
• By replacing sugar, possibility of
reducing the amount up to 60% (in
the case of drinks consumed
straight from the refrigerator) and
thus the caloric value by the same
amout
• Concept “more fruit, less sugar”
• Liquid raw material, ready to use
(ease of use in the beverage
industry and automated
production)
• Possibility of label claim regarding
origin – “100% from fruit”
• Clean label / Fruit origin
• Composition in sugars identical to
from the start (absence of
hydrolysis of the sucrose while
warm and in acidic conditions)
• In the case of syrups, reduction in
the risk of crystalization in glucose
and/or sucrose by using syrup with
high fructose content
• The purity of our sweetening
solutions: transparent, colorless,
odourless, no taste or aftertaste
(lemonades and flavoured water)
Focused applications
Non-alcoholic beverages: fruit based, nectars, soft
drinks, lemonades, flavored water, syrups
• Reduction in the glucidic load
(products light in sugars)
• Reduction in caloric values
• Liquid raw material (ready to use)
• Clean label / Fruit origin
• Flavor enhancer
• Interest of the intake of sorbitol via
the sugar syrups into products with
high ERH (depressant effect of Aw)
• Enhanced color in products coming
out of the oven (sugars more
reducing than sucrose)
• Slow assimilation of fruit sugars into
the body/ Time release of Energy
and absence of risk of reactive
hypoglycemia
• No “drained feeling” or “cravings”
(of interest for children’s snacks
and breakfast type products)
• No abrupt rise in glycemia
• Low insulin response (reduction in
the phenomenon of fat storage)
• Reinforces the feeling of fullness
Focused applications
Cookies and industrial pastry products, cereals,
bars, snacks and breakfast type products