Cutting sugar loads from hazelnut and chocolate spreads

CAMBYA tackles the sugar-reduction challenges in sweet spreads and filling, naturally

As children return to schools, monitoring their sugar consumption in food and beverages becomes more challenging. Food-tech start-up B.T. Sweet has introduced CAMBYA, its plant-based, sweetening platform to cut loads of sugar from favourite treats, such as hazelnut and chocolate spreads.

B.T. Sweet cracked the code on helping manufacturers create tasty hazelnut and chocolate spreads with less sugar. The company offers leading sweet spread, filling, and coating companies’ new abilities to meet their sugar-reduction targets without compromising on much loved flavor qualities (especially those imposed by new regulations).

The UK’s National Health Service recommends that adults have no more than 30g of free sugars daily, while children aged seven to 10 should have no more than 24g per day; children aged four to six should have no more than 19g of free sugars in a day.

CAMBYA is a plant-based, one-to-one drop-in sugar replacer for use in multiple food and applications. The proprietary formula, based on soluble fibres, monk fruit, and select botanicals, is a 1:1 equivalent to sugar both in function and flavour, while acting as a source of naturally derived beneficial fibres. CAMBYA delivers optimal sweetening capacity, without the need for masking agents. It is ideal for lowering sugar levels in confectionary, cereals and ice cream. Most importantly, it does not leave any lingering aftertastes.

“For many, a breakfast or school sandwich is incomplete without chocolate hazelnut spread,” confessed Yoav Gaon, CEO of B.T. Sweet. “Parents struggle with their kids’ demands for it and have a hard time resisting it themselves. We succeeded in developing a tasty solution that kids of all ages love simply by switching white sugar with CAMBYA.”

Sweet spreads typically contain up to 50% sucrose. The start-up’s food technology team and chief confectioner tested the sweetening platform in several spread formulations with the goal of creating low sugar spread applications that cut the sugar load by at least 50% according to clients’ requests. The challenge was to perfectly mimic the flavour, colour, and texture of a traditional category leading sweet spread, without any change to the mass of the product. In addition to extensive sensory lab testing across all parameters, the start-up trialed the products among children and their parents.

Kids are the primary market for chocolate spreads, birthday cakes, cookies filled with cream and similar products,” explained Dagi Pekatch, founder and chairman of B.T Sweet. “We received excellent feedback from them. They loved the taste of our CAMBYA sweetened hazelnut and chocolate spreads, and we all know kids are hard to fool.”

Since CAMBYA is one-to-one equivalent to sugar in taste, body and texture, there is no need for additives to keep the same weight of the product. A low-sugar spread with CAMBYA offers a rich, chocolatey, nutty taste with a creamy sensation, without adding any colors, preservatives, or added flavorings. Moreover, it is enriched in fibre and is low in calories.

CAMBYA’s “plug and play” sweetening platform allows food companies to reformulate their spreads, as well as other products with less white sugar. Manufacturers have the flexibility to completely switch to BT Sweet’s natural sweetening system, or balance it with sugar and other sweeteners according to desired levels without any adjustment to the recipe, thus saving R&D time and money.