TEL AVIV, Israel —
Nestlé-Froneri has chosen Resugar Synergy, the flagship product from food tech company Resugar, because the unique ingredient behind their recent low-calorie ice cream bars. Through the use of Resugar instead of regular sugar, Nestlé-Froneri successfully produced the brand new ice cream series with a dramatic reduction in sugar content of 70%.
“We’re proud and completely happy about this successful collaboration between Nestlé-Froneri Ice Creams and Resugar,” said Ariel Elhadef, Chief Technologist at Nestlé-Froneri . “Many consumers today are searching for products that may provide them with an experience without compromise in taste and texture, yet with a low caloric value. The addition of Resugar to the 99 calorie series allowed us to launch a really tasty product with a sugar content of lower than 10%. This can be a winning combination of lower than 100 calories per unit and excellent taste.”
Founded in 2020, Resugar is the primary food tech company to successfully create a 1:1 sugar substitute for large-scale industrial use. Resugar’s all-natural, plant-based, non-GMO compound incorporates the identical sweetness and characteristics of sucrose while reducing sugar content by 70% and caloric content by 50%, all without using any sweeteners.
While there are other sugar substitutes in the marketplace, none have been capable of replicate sugar’s moisture, color, volume, freezing point, and most significantly, taste. Not to say, lots of those substitutes are linked to health concerns of their very own, including cancer and digestive issues. Resugar is the primary sugar substitute to perform exactly in the way in which sugar does but with a low glycemic index and with none sweeteners.
Nestlé-Froneri announcement comes as a growing number of nations throughout South America and Europe – including Chile, Peru, Brazil, and the UK – implement recent regulations like warning labels and taxes around products with high sugar content.
These regulations reflect a growing consensus within the medical community across the link between sugar consumption and heart problems, diabetes, and obesity. These regulations have left manufacturers of sugary products with a tradeoff: suffer demand losses from price increases and cautionary labeling, or reformulate their products with sweeteners, typically leading to inferior products. Resugar is the one sugar substitute that replaces sugar on a 1:1 ratio, maintaining the sweetness profile and the feel without the necessity for any recipe changes.
“Effectively addressing global sugar addiction requires harnessing the most recent innovations in food science to deliver an ideal sugar substitute – to literally reinvent sugar, in an all-natural way, without the drawbacks,” said Niv Ben-Ami, Resugar co-founder. “Our game-changing solution means manufacturers can keep delicious products in the marketplace with none reformulation, and consumers can keep having fun with their favorite products without negative health effects.”
Resugar has entered a large acceleration phase and is currently scaling global operations with manufacturing capabilities covering North America, South America, and Europe. The corporate’s management also includes top researchers from the Technion and leading global food scientists including Professor Yuval Shoham, Dr. Michael Zviely, Dr. Benjamin Striem, Yael Leader, and Dr. Racheli Salama.