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Jams and Preserves

Every year, nearly
900,000 tonnes of sucrose
are used in sweet spreads worldwide.
(Euromonitor, 2021)

Worldwide, nearly
1,700 new products
were launched in 2020.
(Innova, 2020)

In Germany, annually
2 kg of jams
are consumed per capita.
(DtGV, 2019)

Your challenges – our solutions

Lots of taste, few calories

Anyone who manufactures low-calorie spreads and jams is always faced with one question: How can the undesirable off-flavour that many sugar alternatives provide be avoided?

Consumers want “light” products, but in the best-case scenario, they should taste well as usual. The simple sugar allulose has both characteristics, full taste, and a low calories number: As a sugar, allulose, like sucrose, has no off-flavour. In one aspect, however, it differs significantly from household sugar, which is the calorific value. With only 0.2-0.4 kcal/g (there are 4 kcal/g in sucrose), the calorie content of products can be significantly reduced using allulose. This is possible because the human body cannot metabolize allulose – thus, it does not provide any energy.

You can find more information about the glycaemic index of allulose and the characteristics of the low-calorie sugar here.

SAVANNA Ingredients

Extra fruity and with a velvety mouth feeling

Jams are supposed to taste sweet, but fruity. Spreads with low sugar content and lots of fruit are popular with consumers; natural products are the trend. Allulose has the advantage that its sweetening power is less intense than that of household sugar. This creates a more intense fruit taste. The consistency also benefits from allulose: products are more velvety than conventional sucrose-based spreads.

Here you can find more information about allulose, for example about the insulin index.

Our solutions – your benefits


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Photo credits
Header: © Adobe Stock / shaiith
Content: © SAVANNA Ingredients, © Adobe Stock / MissesJones