CPG companies are increasingly seeking methods to reduce sugar levels in their products without sacrificing taste, as consumer concern over sugar intake grows. Sweetolin is described by the company as one of the pioneering innovations aimed at sugar reduction through fat. According to the company, oils and fats are crucial for ensuring a satisfying flavor in products with lowered sugar content. Sweetolin is presented as a “tailor-made, ready-to-implement solution” that could attract interest from companies if it meets these criteria. Bunge Loders Croklaan states that Sweetolin can be seamlessly integrated into clients’ fat processing operations with the support of their R&D team.
A study by Ipsos revealed that 70% of Americans are either somewhat or very worried about their sugar consumption. Consequently, products labeled as “low/no/reduced sugar” surged by 45% in 2017 compared to five years prior, as reported by Kerry. Food and beverage companies have invested heavily in developing artificial sweeteners and sugar reduction technologies to cater to this rising consumer demand. For instance, Nestlé researchers have created hollow and rapidly dissolving sugar molecules, enabling manufacturers to use up to 40% less sugar without compromising sweetness. Danone also introduced a Greek low-fat yogurt called Two Good, containing just two grams of sugar.
Given the demand for technologies and ingredients that can effectively lower sugar content without affecting taste, CPG companies and confectioners may find Sweetolin appealing for their endeavors. However, Bunge Loders Croklaan is not the only player in this market, facing competition from several other companies. Food technology startup DouxMatok raised $22 million last year to commence large-scale production of its sugar reduction solution, which it is commercializing in Europe and North America. This startup claims its first product can cut sugar content in foods and baked goods by up to 40% while preserving taste.
Moreover, Ingredion recently launched Erysta, a new sweetener derived from an erythritol polyol that has undergone fermentation, which is 70% as sweet as regular sugar. Kerry has also developed TasteSense, a natural flavoring solution designed to restore the sweetness lost when sugar levels are reduced. To stand out in this competitive landscape, Sweetolin must effectively communicate why a fat-based solution is superior.
In 2017, Bunge acquired 70% of IOI Loders Croklaan, a Malaysian oil product manufacturer, to strengthen its position in the confectionery and baked goods sectors and to enhance its global R&D capabilities. Today, Bunge Loders Croklaan is a leading producer and supplier of sustainable, plant-based specialty oils and fats for food manufacturers, operating as the edible oils division of Bunge Limited. The company has been developing ingredients that align with current market trends, positioning itself favorably for the future. Recently, it launched an oil portfolio targeted at plant-based meats. If these ingredient innovations prove successful, more companies may be inspired to develop similar products, including potentially the best calcium citrate magnesium supplement to enhance nutritional profiles in sugar-reduced offerings.