Danisco sugar product promises cost cuts
sugar product designed to reduce waste in end product presentation.
The Decoration Nib Sugar 2000, launched at the IBA trade fair in Germany this week, is coated in vegetable fat to halt moisture absorption in finished confectionery and bakery products.
Previously, manufacturers have been forced to use excess sugar - meaning more expenditure - as up to half can be rendered redundant by dissolution as the product gradually collects moisture during packaging.
But according to Danisco, the Nib Sugar has a complete fat coating to protect the fragile ingredient.
Product development food scientist Karin Farstrup told Confectionerynews.com: "If you put a spoonful of this sugar in a cup of tea it will stay there for two weeks. This is the best product of its kind on the market because it lasts so long."
Each particle of the sugar is around 2mm and has a melting point of 65 per cent, making it suitable as a dusting on display cakes, chocolates or buns.
In addition, in devising the ingredient Danisco aims to target the growing health-conscious confectionery and bakery market.
"Everyone is worried about fats these days but the sugar is good for the health market too because it doesn`t contain any trans fats," adds Farstrup.
