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    Sugar Reduction

    The updated Nutrition Facts label on packaged food and beverages puts a new focus on added sugars, which the FDA stated is to make it easier for people to make informed choices.

    Market Insight

    THE LOW-SUGAR CHALLENGE

    The use of non-nutritive sweeteners is one approach to sugar reduction that often requires the formulator to replace solids and use other functional ingredients to mimic the lost sensory characteristics of sugar.

    GPC Advantage

    FUNCTIONAL SUGAR REDUCTION

    Our MALTRIN® maltodextrin helps replace solids while offering functional properties. They are quickly soluble in water with neutral flavor and low hygroscopicity.

    Explore Our Solutions

    MALTODEXTRINS + SYRUP SOLIDS

    MALTRIN® maltodextrin and syrup solids

    • Builds solids
    • Minimal sugar contribution
    • Enhances mouthfeel
    • Tapioca and non-GMO versions available

     

    QUICK DISPERSING MALTODEXTRINS

    MALTRIN QD® maltodextrin

    • Provides bulk in dry mixes
    • Quickly dissolving
    • Disperses high-intensity sweeteners 

     

    SPECIALTY SYRUP SOLIDS

    MALTRIN SS® Specialty Syrup Solids

    • Lower sugars compared to other carbohydrates of similar DE
    • Alternative labeling options
    • Moderates sweetness