fruit sugars · -natural • preserves and jams • fruit preparations • fruit syrups •...

FRUIT SUGARS

A CONTEMPORARY NATURAL

SWEETENING ALTERNATIVE

- clean and sustainable -

➢ Deliver sweetening solutions compatible with consumer

trends (dietetic approach with the Fructisweet® range);

➢ Offer sweetening solutions with natural and sustainable

alternatives for the food, beverage and pharmaceutical

industry;

➢ Create value in a highly competitive sweeteners market;

➢ Incorporate our eco-designed offer into a sustainable

approach (particularly apples and dates);

➢ Offer a transparent and reassuring sweetener alternative in

times of increased consumer awareness;

Strategic goals

FructiSenseFructiSweet

OriginalFructiSweet

CJDDate

CJRDGrape

FSO Date

FSOGrape

FSO Apple

FS60 FS75FS50 FS95

The standard, neutralsweetening solution -in natural version

A complete and natural sweeteningsolution

Customized fructose syrups for dieteticsweetening

Nutritis Product Range

FructiSense® range

Brand

PresentationA complete and natural

sweetening solution

Product code CJD CJRB

DescriptionDate juice

concentrateWhite grape juice

concentrate

HTS code 2106 90 98 49 2009 69 51

Sugar profile• 48% fructose• 48% glucose• 4% sucrose

• 50% fructose• 50% glucose

Soluble dry matter (°Bx) 70 ° 65°

Sweetening intensity (SI) 1.0 1.0

Organic N/A

Kosher N/A

Other properties• Adds color and fruit flavor• Contains polyphenols

Applications

• Beverages

• Sauces and condiments

• Cereal-based preparations

- Allergen-free

- Gluten-free

- Non-GMO

- Clean label

- Natural

Applications

- Allergen-free

- Gluten-free

- Non-GMO

- Clean label

- Natural

• Preserves and jams

• Fruit preparations

• Fruit syrups

• Beverages

• Biscuits & cakes

Brand

PresentationThe neutral and natural

sweetening solution

Product code FSOG FSOA FSOD

DescriptionConcentrated and

rectified grape juiceConcentrated and

rectified apple juiceConcentrated and rectified date juice

HTS code 1702 90 95 00

Sugar profile• 50% fructose• 50% glucose

• 60% fructose• 25% glucose• 10% sucrose

• 48% fructose• 48% glucose• 4% sucros

Soluble dry matter (°Bx)

65° 70° 68°

Sweetening intensity (SI)

1.0 1.0 1.0

Glycemic index (GI)

56 41 56

Organic N/A N/A

Kosher N/A

Other properties• Label friendly as “natural fruit sugar”• Neutral solution

FructiSweet® Original range

FructiSweet® range

Applications

- Allergen-free

- Gluten-free

- Non-GMO

- Clean label

• Dietetic applications

• Preserves and Jams

• Fruit preparations

• Pharmaceutical products

Brand

PresentationA customized amount of fructose

for dietetic sweetening

Product code FS50 FS60 FS75 FS95

Description Sugars extracted from fruits (apples, dates, grapes)

HTS code 1702 60 95 00

Sugar profile50% fructose50% glucose

60% fructose40% glucose



Soluble dry matter (°Bx)

65° 70° 70° 70°

Sweeteningintensity (SI)

1.0 1.0 1.1 1.2

Glycemic index(GI)

56 47 34 12

Organic

Otherproperties

Sweetening solutions with a customized fructose level

Solution with high sweeteningpower and low GI

➢ Made from real fruits

➢ Natural and sustainable

➢ Clean label

➢ Free from GMOs and allergens

➢ Patented process

➢ Relative price stability

➢ Standardized sugar profiles

➢ Dietetic applications

Strengths & Distinctions

Nutritis, the fruit sugar brand

➢ The distinctive feature of fructose is a high sweetening* power

combined with a low glycaemic index (GI);

➢ The Fructisweet® range permits for adjusting the fructose level,

thus allows to customize the sweetening solution to best suit the

target applications and users;

➢ FructiSweet® provides the opportunity to offer a sweetening

solution insync with current dietetic trends and demands

The advantages of FructiSweet®

FructiSweet® is an innovative concept of dietetic

sweetening solutions formulated from fructose extracts

from grapes, apples and dates.

* A substance’s capacity to generate a

perception of sweetness (saccharose =1)

High degree of purity: Neutral sugars, colorless,

odorless, containing no additives or GMOs

Highly stable solutions: Heat-resistant sugars, prohibiting

caramelization (< 94°C) and allow for storage of 6 months

for the organic, and 12 months for the conventional

version (at room temperature)

Technical characteristics of the FructiSweet® range

A customized dietetic range:

Sugars with a glycaemic index among

the lowest on the market, and with a

proportion of dry matter adjustable to

specific needs.


Technical characteristics of the FructiSweet® range

- “Stabilizing” effect on the growth and multiplication of fungal and

bacterial flora (improves shelf life of the finished product)

- “Humectant” effect which enables a smoother or softer texture

- “Anti-crystallizing”effect and lowering crystallization at freezing point

FructiSweet® is rich in monosaccharides and reduces water activity(Aw):


Focus on the nutritional value of FructiSweet®

• Sucrose extracted from fruit has 4 Kcal/g of dry matter content

• The caloric content of FructiSweet® at 70% dry matter (70 Brix) is

2.75 Kcal/g (11.5 KJ/g)


• Fructose is known for its anti-crystallizing properties. For example, the quantity of fructose that can be solubilized in water

without precipitation at 20°C is 78.9 % compared to 47.1 % for glucose

Stability study of the FructiSweet® range

• Fructose/glucose syrups increase the viscosity of the

solution, thus limiting the movements of the molecules

and the phenomenon of « nucleation », the first stage

of crystallization.


Regulation of glycemia with FructiSweet®

• Clinical studies on a human panel with FructiSweet® 95 :

GI of 11.93, the lowest among all caloric sweeteners on the market!

• The FructiSweet® range is of interest for the management of the

glycemic index (GI) in preventing hypoglycemia, which is responsible for

obesity cramps, diabetes (Type 1) or cardiovascular diseases

Glucose controlFructisweet 95


Consumer awareness

• FructiSweet derives from fruits, which allows for origin claims (100% fruit, sugar extracted from fruits,…)

• Awareness corresponding to current consumer trends and

expectations in terms of nutrition, sustainability and traceability.

Sugars extracted from fruit

Sugar from Organic fruit

Sugar from fruit

Fruit sugar extract

Focused applications

In the food industry, for dietetic products that require:

➢ A reduced sugar level (fruit preparation, drinks, ice creams and

sorbets, preserves, confectionery, dairy and soy based products,

sports nutrition, dietetic products,…)

➢ Special technical characteristics (liquid form, crystallization

prevention, bulking agent, texture,…. )

In the pharmaceutical industry, for its liquid form and glycaemic

index.

The sweetening solutions of the FructiSweet® range meet the

requirements of specific, technical and value added applications


Ice creams and sorbets

Sweetening substances have an influence on:o sweeting flavor

o texture of the product

Sucrose on its own tends to crystallize, resulting in a gritty texture and

reducing a smooth mouth-feel.

Solution: Combine with other sugars such as Fructiweet®

The added amounts of sugar are approx. 16% to 20% in a formula for

ice cream, and 25 to 33% in a formula for sorbet.



• Sweetening power higher than

sucrose or invert sugar, especially

at a low temperature;

• Reduction of the glucidic load so

the dry matter content is

sufficient and the product retains

an acceptable texture;

• Enhancing power of fructose in

respect to sweet and chocolate

flavors.

• Considering 100% fruits for sorbets, with the possibility of

using products from the Organic range;



• Anti-crystallizing effect in regard to sucrose;

• Smoother texture due to the reduction in the freezing

temperature (anti-freeze capacity) and the reduction in the

amount of water frozen. (Brings softness to ice creams that tend to be

hard, containing chocolate, coconut or praline type vegetable fats, or

non-churned handmade ice creams).

• By replacing sugar, FructiSweet®

enables the amount to be reduced

by up to 50% and the calorific value

by the same amount

• Liquid raw material, ready to use

(ease of use)

• Possibility of “transforming” the water

content of our syrups into milk by

adding the necessary amount of

powdered milk (no effect of dilution)


Dairy products (yogurts and desserts)

• Composition in sugars identical

from the start (absence of

hydrolysis of the sucrose while

warm and in acidic conditions

for the yogurts);

• Of even greater interest for fruit

yogurts (sugars coming from

fruit);

• Reduction of the glucidic load.

• By replacing sugar, possibility of

reducing the amount by up to 70%

(in the case of frozen products) and

thus the calorific value by the same

amount

• Concept “more fruit, less sugar”


(ease of use)

• Possibility of label claim regarding

origin - “100% from fruit”

• Clean label / Fruit origin

• Composition in sugars identical



warm and in acidic conditions / in

the case of fillings)

• Reduction in the risk of

crystallization in highly

concentrated fillings (> 80%)

• Provides polish

• “Health” benefits (low GI)


Fruit-based purees, sauces, toppings and fillings

• Reduction in the glucidic load

(products light in sugars)

• Reduction in the caloric value


(ease of use)

• Clean label / fruit origin

• Flavor enhancer. Provides polish.

• Slow assimilation of fruit sugars into

the body/ Time release of Energy

and absence of risk of reactive

hypoglycemia

No “drained feeling” or “cravings”

• No abrupt rise in glycemia

• Low insulin response (reduction in

the phenomenon of fat storage)

• Reinforces the feeling of fullness


Special nutritional use: dietary products, sports

products, weight loss products

• By replacing sugar, possibility of

reducing the amount up to 60% (in

the case of drinks consumed

straight from the refrigerator) and

thus the caloric value by the same

amout

• Concept “more fruit, less sugar”


(ease of use in the beverage

industry and automated

production)

• Possibility of label claim regarding

origin – “100% from fruit”


• Composition in sugars identical to



warm and in acidic conditions)

• In the case of syrups, reduction in

the risk of crystalization in glucose

and/or sucrose by using syrup with

high fructose content

• The purity of our sweetening

solutions: transparent, colorless,

odourless, no taste or aftertaste

(lemonades and flavoured water)


Non-alcoholic beverages: fruit based, nectars, soft

drinks, lemonades, flavored water, syrups

• Reduction in the glucidic load

(products light in sugars)

• Reduction in caloric values

• Liquid raw material (ready to use)


• Flavor enhancer

• Interest of the intake of sorbitol via

the sugar syrups into products with

high ERH (depressant effect of Aw)

• Enhanced color in products coming

out of the oven (sugars more

reducing than sucrose)

• Slow assimilation of fruit sugars into

the body/ Time release of Energy

and absence of risk of reactive

hypoglycemia

• No “drained feeling” or “cravings”

(of interest for children’s snacks

and breakfast type products)

• No abrupt rise in glycemia

• Low insulin response (reduction in

the phenomenon of fat storage)

• Reinforces the feeling of fullness


Cookies and industrial pastry products, cereals,

bars, snacks and breakfast type products

Group

Grap’Sud

Nutritis

Austrade, Inc.

Robert Rice

[email protected]

fruit sugars · -natural • preserves and jams • fruit preparations • fruit syrups •...

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