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We offer sweetening systems and solutions designed to support sugar reduction while delivering balanced sweetness and taste profiles in food and beverage formulations. The range combines plant- and fruit-derived sweetening ingredients, extracts and flavours to provide flexible formulation options for clean- and clear-label product concepts.
Monk fruit- and stevia-based sweetening systems combine complementary sweetening components to tailor sweetness intensity, onset, persistence and characteristic taste notes. They can support sugar reduction while helping to maintain a balanced sweetness profile. Availability and permitted uses depend on the specific ingredient and market.
Monk fruit decoction is produced by traditional, non-selective water extraction of monk fruit (Siraitia grosvenorii). It provides a more moderate, fruit-derived sweetness than concentrated monk fruit extracts, with approximately 4–6 times the sweetness of sucrose. Its higher sweetening power allows for lower inclusion levels than sucrose, helping to reduce sugar and calorie content while maintaining a balanced sweetness profile. The decoction is suitable for a wide range of food and beverage formulations and can support clean-label product concepts.
This range of botanical ingredients provides sweetness-enhancing and taste-modulating solutions designed to increase perceived sweetness, improve flavour balance and help mask undesirable taste notes. They can be used alongside sugars and other sweetening ingredients to support sugar reduction while helping to maintain an appealing sensory profile.
Please contact us for more detailed information about our sweeting foodstuff compounds.
Monk fruit & stevia sweetening systems
Monk fruit decoction
Non-novel food
Botanical sweetness enhancers & taste modulators
Rune Hammer
Area Sales Manager
+45 31 39 12 24
rh@alsiano.com
