Less sugar, the same sweetness as always. Without sacrificing taste or stability.

Reducing sugar usually means sacrificing something: taste, texture, stability, or shelf life. Sugar is not just a sweetener; it also provides structure, controls water activity, and participates in reactions (Maillard, caramelization) that define the final product. Simply removing it disrupts the formulation.

NuGar® is designed to address this challenge differently: through the controlled and prolonged release of sugar in the mouth, we aim to achieve a smooth, pleasant sweetness while preserving the nutritional and organoleptic properties, as well as the overall consumer experience, with less total sugar in the formulation.

Product currently under development (seeking partners for pilot trials and co-development in specific food matrices.)

The challenge we address

In a food matrix, sugar faces several technical challenges:

• Degradation: hydrolysis (acid + heat), Maillard reaction, caramelization.
• Physical instability: hygroscopicity, crystallization, precipitation.
• Compatibility: interaction with proteins (Maillard reaction), changes in water activity, sensory alterations.
• Functionality: overly rapid release, resulting in limited control over sweetness perception.

NuGar® addresses these challenges by encapsulating sugar to control when and how it is released, rather than allowing it to act and degrade uncontrollably during processing and in the mouth.

When to use NuGar®?

Designed for food formulations or product development where the goal is to reduce sugar content without compromising taste, particularly in matrices subjected to thermal processing, where uncontrolled caramelization is a common challenge.