The Hi Sweet Fusion range can be used in various applications, including those that combine sugars, acids, fats and salts, claims the company.
Galam’s food scientists have also used various steviol glycoside ratios to minimise the associated bitter taste usually present in stevia sweeteners.
‘Intensive research’
“Following an intensive research process, we are confident we can deliver a viable answer to market demands for
premium stevia-based applications,” says Itay Dana, innovation department manager at Galam.
“These developments promise an appreciably more ‘rounded’ overall sweetness profile for our customers’ products across the full spectrum of applications.”
Hi Sweet Fusion also enables manufacturers to produce products with a clean-label, another thing consumers demand, he says.