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Sureka sugar replacement

SUGAR REDUCTION.
REBUILT AS A
COMPLETE SYSTEM.

Application-specific formulation systems designed to reduce sugar while preserving the functionality, texture and eating experience of the finished product.

Discuss your applicationDownload brochure
Macro view of flowing chocolate and caramel with crystalline ingredient texture

SUGAR DOES MORE
THAN SWEETEN.

Sugar contributes multiple functions to a finished food product. Meaningful sugar reduction therefore requires more than replacing sweetness.

01

SWEETNESS

02

BULK

03

TEXTURE

04

STRUCTURE

05

MOUTHFEEL

06

STABILITY

The Sureka principle

MORE THAN A SWEETENER.
A COMPLETE SYSTEM.

There is no universal replacement for sugar.

Sureka starts with the functional requirements of the finished product and combines complementary ingredient functionalities into an application-specific formulation system.

01

FUNCTION

Understand what sugar does in the finished product.

02

FORMULATE

Build complementary ingredient functionalities into a balanced system.

03

APPLY

Adapt and validate the formulation for real production.

ONE PLATFORM.
TARGETED SOLUTIONS.

Different food categories require different functional solutions.

Broken dark chocolate bar showing a fine snap and texture
01

CHOCOLATE

  • Rich taste
  • Smooth mouthfeel
  • Stable texture
Sliced brioche and laminated pastry showing open crumb structure
02

BAKERY

  • Texture
  • Volume
  • Freshness
Scoop of creamy ice cream in a stainless container
03

ICE CREAM

  • Creaminess
  • Scoopability
  • Melt behaviour
Glass beakers with clear and amber beverages on a light surface
04

BEVERAGES

  • Sweetness
  • Solubility
  • Balance

BUILT AROUND
YOUR PRODUCT.

Sugar replacement starts with the finished product — not with a single ingredient.

  1. 01

    YOUR PRODUCT

  2. 02

    FUNCTIONAL REQUIREMENTS

  3. 03

    INGREDIENT SYSTEM

  4. 04

    FORMULATION

  5. 05

    VALIDATION

  6. 06

    INDUSTRIAL APPLICATION

Pilot formulation kitchen with stainless mixing equipment and chocolate mass

From science to industry

FROM SCIENCE
TO SOLUTION.

01

DEFINE

Understand the product, application and functional requirements.

02

FORMULATE

Select and balance complementary ingredient functionalities.

03

VALIDATE

Evaluate taste, texture, stability and performance.

04

APPLY

Adapt the solution to industrial production.

Develop with Sureka

WHAT ARE YOU TRYING
TO MAKE BETTER?

Whether reformulating an existing product or developing a new reduced-sugar application, Sureka works from the requirements of the finished product backwards to the ingredient system.

Discuss your applicationDownload sugar replacement brochure
info@sureka.se