Orange Pyramid

SUCROST

SUCROST

sugar-free life

sugar-free life

Orange Pyramid
Orange Pyramid

1918

World War I Sugar Rationing

1918

World War I Sugar Rationing

1918

World War I Sugar Rationing

1918

World War I Sugar Rationing


  • Many European countries and the United States introduce sugar rationing due to shortages.

  • As a result, people turn to sugar substitutes like saccharin when regular sugar is in short supply.


  • Many European countries and the United States introduce sugar rationing due to shortages.

  • As a result, people turn to sugar substitutes like saccharin when regular sugar is in short supply.

1943

World War II and Continued Rationing

1943

World War II and Continued Rationing


  • Sugar remains scarce, prompting government rationing programs in war-affected nations.

  • Average sugar consumption temporarily decreases during this period.


  • Sugar remains scarce, prompting government rationing programs in war-affected nations.

  • Average sugar consumption temporarily decreases during this period.


  • British nutritionist John Yudkin and others begin linking excessive sugar intake to obesity and heart disease.

  • However, public health policies of the era mostly focus on dietary fat rather than sugar.


  • British nutritionist John Yudkin and others begin linking excessive sugar intake to obesity and heart disease.

  • However, public health policies of the era mostly focus on dietary fat rather than sugar.

1950

Early Scientific Research on Sugar’s Impact

1950

Early Scientific Research on Sugar’s Impact

1967

Controversy Over Sugar Industry Funding

1967

Controversy Over Sugar Industry Funding


  • The Sugar Research Foundation (U.S.) is found to have funded studies that downplayed sugar’s risks while blaming fat for heart disease.

  • This revelation sparks debate about conflicts of interest in scientific research.


  • The Sugar Research Foundation (U.S.) is found to have funded studies that downplayed sugar’s risks while blaming fat for heart disease.

  • This revelation sparks debate about conflicts of interest in scientific research.


1972: Publication of Pure, White, and Deadly by John Yudkin

  • Yudkin’s book highlights the negative effects of sugar on metabolism and cardiovascular health.

  • Food industry representatives criticize the findings, and the book faces significant backlash.


1972: Publication of Pure, White, and Deadly by John Yudkin

  • Yudkin’s book highlights the negative effects of sugar on metabolism and cardiovascular health.

  • Food industry representatives criticize the findings, and the book faces significant backlash.

1972

Publication of Pure, White, and Deadly by John Yudkin

1972

Publication of Pure, White, and Deadly by John Yudkin

1981: Official Approval of Aspartame in the U.S.

  • After extensive research, the FDA approves aspartame, which quickly becomes a popular artificial sweetener.

  • Widely used in “diet” or “light” products, it marks a turning point in sugar alternatives.

1981: Official Approval of Aspartame in the U.S.

  • After extensive research, the FDA approves aspartame, which quickly becomes a popular artificial sweetener.

  • Widely used in “diet” or “light” products, it marks a turning point in sugar alternatives.

1981

Official Approval of Aspartame in the U.S.

1981

Official Approval of Aspartame in the U.S.

2003: Updated WHO Recommendations

  • WHO reiterates the 10% limit for free sugars, underlining the need to combat obesity and type 2 diabetes.

  • The food industry continues lobbying to soften these directives.

2003: Updated WHO Recommendations

  • WHO reiterates the 10% limit for free sugars, underlining the need to combat obesity and type 2 diabetes.

  • The food industry continues lobbying to soften these directives.

1983

Official Approval of Aspartame in the U.S.

1983

Official Approval of Aspartame in the U.S.

2009: Robert Lustig’s Lecture “Sugar: The Bitter Truth”

  • Endocrinologist Robert Lustig delivers a viral presentation analyzing sugar’s biochemical impact.

  • The lecture fuels public discourse on sugar addiction and health.

2009: Robert Lustig’s Lecture “Sugar: The Bitter Truth”

  • Endocrinologist Robert Lustig delivers a viral presentation analyzing sugar’s biochemical impact.

  • The lecture fuels public discourse on sugar addiction and health.

2003

Updated WHO Recommendations

2003

Updated WHO Recommendations

2014: 422 million people with diabetes

  • According to the World Diabetes Federation, by 2014 the number of people with diabetes had grown to 422 million. This period is characterized by a sharp increase in the incidence of the disease both in the result and in the current countries.

2014: 422 million people with diabetes

  • According to the World Diabetes Federation, by 2014 the number of people with diabetes had grown to 422 million. This period is characterized by a sharp increase in the incidence of the disease both in the result and in the current countries.

2009

Robert Lustig’s Lecture “Sugar: The Bitter Truth”

2009

Robert Lustig’s Lecture “Sugar: The Bitter Truth”

2014: Mexico Implements a Sugar-Sweetened Beverage Tax

  • One of the first countries to tax sugary drinks, aiming to reduce obesity and diabetes rates.

  • Subsequent studies indicate a drop in purchases of taxed beverages.

2014: Mexico Implements a Sugar-Sweetened Beverage Tax

  • One of the first countries to tax sugary drinks, aiming to reduce obesity and diabetes rates.

  • Subsequent studies indicate a drop in purchases of taxed beverages.

2014

Mexico Implements a Sugar-Sweetened Beverage Tax

2014

Mexico Implements a Sugar-Sweetened Beverage Tax

2016: The U.K.’s “Sugar Tax”

  • The Soft Drinks Industry Levy imposes higher taxes on sugary beverages, encouraging reformulation to lower sugar content.

  • This move inspires other nations to consider similar measures.

2016: The U.K.’s “Sugar Tax”

  • The Soft Drinks Industry Levy imposes higher taxes on sugary beverages, encouraging reformulation to lower sugar content.

  • This move inspires other nations to consider similar measures.

2016

The U.K.’s “Sugar Tax”

2016

The U.K.’s “Sugar Tax”

2020: Mandatory “Added Sugars” Labeling in the U.S.

  • The FDA requires separate labeling for naturally occurring versus added sugars on packaging.

  • The new labels help consumers make better-informed dietary decisions.

2020: Mandatory “Added Sugars” Labeling in the U.S.

  • The FDA requires separate labeling for naturally occurring versus added sugars on packaging.

  • The new labels help consumers make better-informed dietary decisions.

2020

Mandatory “Added Sugars” Labeling in the U.S.

2020

Mandatory “Added Sugars” Labeling in the U.S.

Core Concept

Learn about Core Concept + Technical SUCROST Hybrid Sweetener

TGA ANYLYSIS

Learn how SUCROST HEAT STABLITY under baking/cooking temperature

SWEETNESS TIMING

SUCROST Sweetness Profile Curve which run close to the profile of sugar

SUCROST 10X

10 times Sugar Sweetness Intensity

SUCROST 40X

40 times Sugar Sweetness Intensity

SUCROST 60X

60 times Sugar Sweetness Intensity

SUCROST 10X

10 times Sugar Sweetness Intensity

SUCROST 40X

40 times Sugar Sweetness Intensity

SUCROST 60X

60 times Sugar Sweetness Intensity

SUCROST 10X

10 times Sugar Sweetness Intensity

SUCROST 40X

40 times Sugar Sweetness Intensity

SUCROST 60X

60 times Sugar Sweetness Intensity

GLOBAL SOLUTION

Sweetening Intensity

Ready to Drink Beverages

Non Dairy

Dairy

Carbonated

Non Carbonated

Ready to Sauces

Sweet Umami

Sauce

Salty Sauce

Savory sauce

Dry Mix Application


Powdered Beverages

Coffee

Chocolate

Tea

Ready to Drink Beverages

Non

Dairy

Dairy

Carbonated

Non

Carbonated

Ready to Sauces

Sweet

Umami

Sauce

Salty

Sauce

Savory

sauce

Dry Mix Application


Powdered

Beverages

Coffee

Chocolate

Tea

Ready to Drink Beverages

Non Dairy

Dairy

Carbonated

Non

Carbonated

Ready to Sauces

Sweet Umami

Sauce

Salty Sauce

Savory sauce

Dry Mix Application


Powdered

Beverages

Coffee

Chocolate

Tea

GLOBAL SOLUTION

Sweetening Application

Ready to Sweet

Sweet

Sweet Savory Coating

Seasoning

Cream Compound

Ready to Syrups

High Viscosity Sweet Profiled Syrup

Ready to Pharmacy

Pharmaceutical Sweetening Solutions

Ready to SCM

Sweetened Condensed Milk SCM Sugar Reduction Strategy (50/50)

Ready to Sweet

Sweet

Sweet

Savory

Coating

Seasoning

Cream

Compound

Ready to Syrups

High Viscosity Sweet Profiled Syrup

Ready to Pharmacy

Pharmaceutical

Sweetening Solutions

Ready to SCM

Sweetened Condensed Milk SCM

Sugar Reduction

Strategy (50/50)

Ready to Sweet

Sweet

Sweet Savory Coating

Seasoning

Cream
Compound

Ready to Syrups

High Viscosity
Sweet Profiled Syrup

Ready to Pharmacy

Pharmaceutical
Sweetening Solutions

Ready to SCM

Sweetened Condensed Milk SCM
Sugar Reduction Strategy (50/50)

GLOBAL SOLUTION

Sugar Sweetness Application

Component + Process Building Block SCX-SUCROST

Process Flow

Blue Pyramid
Blue Pyramid
Blue Pyramid
Blue Pyramid
Blue Pyramid

Core Concept + Technical SUCROST Hybrid Sweetener

Migration Process

Component + Process Building Block SCX-SUCROST

Process Flow

Blue Pyramid
Blue Pyramid
Blue Pyramid
Blue Pyramid
Blue Pyramid

Core Concept + Technical SUCROST Hybrid Sweetener

Migration Process

Purple Cube
Blue Pyramid
Blue Pyramid

Temperature Stability = Sugar

  • Temperature stability of SUCROST is compatible to sugar temperature application range.

  • The melting and caramelization temperature range is equal to sugar which is critical for its application capability

       in baking and cooking application.

  • Its retort and UHT sterilization temperature stable, enabling it to be process in sterilization process without degradation

      in sweetness performance just like sugar.

Temperature Stability = Sugar

  • Temperature stability of SUCROST is compatible to sugar temperature application range.

  • The melting and caramelization temperature range is equal to sugar which is critical for its application capability

       in baking and cooking application.

  • Its retort and UHT sterilization temperature stable, enabling it to be process in sterilization process without degradation

      in sweetness performance just like sugar.

pH Stability = Sugar

  • pH stability of SUCROST is compatible to sugar pH application range.

  • Critical sweetening properties requirement for citrus|high-acidity based beverages and processes that have fermentation.

  • This parameter is critical in the outcome of sweetness stability of Sucrost in an low pH (acidic) recipe or application.

pH Stability = Sugar

  • pH stability of SUCROST is compatible to sugar pH application range.

  • Critical sweetening properties requirement for citrus|high-acidity based beverages and processes that have fermentation.

  • This parameter is critical in the outcome of sweetness stability of Sucrost in an low pH (acidic) recipe or application.

Flavor Carrier Functionality

  • Flavor carrier functional capability of SUCROST is critical to the taste modulation of the specific taste receptor (T1R receptor – sweet taste & Umami receptor) to enable the full taste experience ( mid-note and end-note) profile of flavor and mouth feel, which is similar to sugar based recipe perception. 

  • This sugar flavor carrier functionality replication of SUCROST is the key core physical properties that differentiate the product from generic sweetener that typically does not have the flavor carrier properties.

Flavor Carrier Functionality

  • Flavor carrier functional capability of SUCROST is critical to the taste modulation of the specific taste receptor (T1R receptor – sweet taste & Umami receptor) to enable the full taste experience ( mid-note and end-note) profile of flavor and mouth feel, which is similar to sugar based recipe perception. 

  • This sugar flavor carrier functionality replication of SUCROST is the key core physical properties that differentiate the product from generic sweetener that typically does not have the flavor carrier properties.

Read More

Taste Profile Replication

  • SUCROST has the sweetness intensity/time curve that is similar and close to typical sugar curve, therefore enabling minimal or non-after taste effect that is typically associated with generic high intensity sweeteners.

Taste Profile Replication

  • SUCROST has the sweetness intensity/time curve that is similar and close to typical sugar curve, therefore enabling minimal or non-after taste effect that is typically associated with generic high intensity sweeteners.

TGA ANYLYSIS THERMAL STABILITY SUCROST 60X


TGA ANYLYSIS THERMAL STABILITY SUCROST 60X

SUCROST HEAT STABLITY under baking/cooking temperature which run close to the profile of sugar heat stability proximity is critical factor to the application of end product recipe which is subjected to high heat cooking. This is to avoid the risk of sweetness degradation due to high rate of decomposition in recipe under high-heat which is normally associated with generic sweeteners.

SUCROST HEAT STABLITY under baking/cooking temperature which run close to the profile of sugar heat stability proximity is critical factor to the application of end product recipe which is subjected to high heat cooking. This is to avoid the risk of sweetness degradation due to high rate of decomposition in recipe under high-heat which is normally associated with generic sweeteners.

SWEETNESS TIMING PROFILE CURVE | SUCROST HyBrid Sweetener

SWEETNESS TIMING PROFILE CURVE | SUCROST HyBrid Sweetener

SUCROST Sweetness Profile Curve which run close to the profile of sugar curve proximity is critical factor to the profile replication of sugar sweetness perception and the significant risk reduction of after-taste run-away during recipe development which is normally associated with generic sweeteners.

SUCROST Sweetness Profile Curve which run close to the profile of sugar curve proximity is critical factor to the profile replication of sugar sweetness perception and the significant risk reduction of after-taste run-away during recipe development which is normally associated with generic sweeteners.

APPLICATION TARGET REFERENCE XFC-SUCROST

Application Reference

APPLICATION TARGET REFERENCE XFC-SUCROST

Application Reference

APPLICATION TARGET REFERENCE XFM-SUCROST

Sugar Free RTD Compliance

APPLICATION TARGET REFERENCE XFC-SUCROST

Application Reference

APPLICATION TARGET REFERENCE XFC-SUCROST

Application Reference

APPLICATION TARGET REFERENCE XFM-SUCROST

Sugar Free RTD Compliance

Clients & Products
Clients & Products
Clients & Products
Philippines
1) Del Monte
2) Monde Nissin
3) URC
4) Gardenia

South Africa
5) Tiger Brand

Malaysia
6) Yeos
7) Mamee
8) REX
9) Ace Canning
10) Ayamas (Sauces)
11) OldTown
12) Hai-O (Coffee)
13) Origina Juice Factory

Indonesia
14) PT Berri Indosari
15) Knom Foods

Thailand
16) General Beverages
17) Thai Bev

Sweet Company

@swee_company

This sweetener is a game-changer! Perfect for our low-calorie snacks. Customers love the natural taste and zero aftertaste. Highly recommend!

BakeWell Bakery

@BeingMani97

Baking with this sweetener is a breeze. It mimics sugar perfectly, and our gluten-free treats are a hit. Consistent quality every time!

SweetBalance Foods

@waller_texas

A fantastic sugar alternative for our diabetic-friendly products. It’s stable, easy to use, and loved by our customers. Highly recommended!

FitFuel Foods

@FitFuel Foods

Our protein bars taste amazing thanks to this sugar substitute. It blends seamlessly and supports our health-focused mission. Excellent product!

PureEats Snacks

@pixelbeat

Perfect for our zero-sugar beverages! Dissolves easily and enhances flavor without calories. Our customers can’t tell it’s not sugar. Highly satisfied!

EcoTreats Desserts

@_prkr

Our vegan desserts shine with this sweetener. It’s eco-friendly, delicious, and fits our sustainable ethos. A perfect match for our brand!

GreenSmoothie Co

@manojnayak

Ideal for our smoothie mixes! Provides sweetness without the guilt. Our customers appreciate the clean, natural flavor. A must-have for health-conscious brands.

NutriBar Inc

FekryAiad

Our granola bars are healthier and tastier with this sweetener. It’s reliable, natural, and aligns with our clean-label promise. Great partnership!

LeanBites Co

@migdvv

Our low-carb snacks taste incredible thanks to this sweetener. It’s versatile, reliable, and a key ingredient in our success. Love working with it!

FAQ

Is this sugar substitute suitable for diabetics?

Can I use this sweetener for baking and cooking?

Does this sugar substitute have an aftertaste?