Gluten free and vegan ingredient range capable of 25% sugar reduction from Ulrick & Short
According to Public Health England, only three of the eight identified target food sectors have achieved the early aim of 5% sugar reduction and there is still a very long way to go before the 20% by 2020 target is hit.1 These statistics highlight that finding an effective sugar replacer is as crucial as ever for manufacturers.
Ulrick & Short have spent the last five years developing their sugar reduction solutions and as a result the company has a comprehensive ingredient range that can reduce sugar by up to 25% across a range of sectors, and in multiple product components.
The Clean Label range, called avanté, differentiates from similar products as it very effectively mimics the functionality and properties of sugar - whether this be volume, mouthfeel, or viscosity.
avanté makes it possible for manufacturers to meet industry targets and enhance nutritional profiles with little product reformulation, all the while cleaning up back of pack declarations. The range is also Clean Label, non-GM, vegan and allergen free.
Director and Co-Owner, Andrew Ulrick, said: “We started focusing on sugar reduction a few years ago and since then it’s really been a fine tuning process to get to the stage where we are now. We now have a proven track record across a range of sectors demonstrating that our range can consistently and comfortably reduce 25% and more."
Ulrick added: “The problems that manufacturers are currently experiencing with reformulation and upscaling, we experienced two or three years ago and have now overcome. For manufacturers to achieve overall sugar and calorie reduction all components have to be reformulated, this is why we have developed products for specific applications, from fruit fillings to cake batters."
Ulrick & Short is a British-owned starch specialist, supplying household name food manufacturers across the world with clean label and naturally gluten-free, non-GM ingredients; and innovating across a diverse range of food industry sectors including bakery meat, dairy, soups, and sauces.
The company has a team of dedicated sector specialists and food technologists based in the UK to provide comprehensive on-site technical support to help customers maximise value and product development.
“Sugar reduction and wider reformulation programme: Report on progress towards the first 5% reduction and next steps” May 2018, Public Health England