Sugar Reduction Solution

Sugar reduction in cakes, flapjacks and cookies

The debate on the actions needed to reduce sugar consumption is ongoing. It is evident that pressure is mounting for manufacturers to produce healthier options for consumers. More and more consumers are seeking reduced sugar products which reflect the impact of the increasing concerns expressed by health advocates about links between high-sugar diets and levels of obesity, as well as type 2 diabetes and tooth decay.

Sugar is an important contributor to flavour by interacting with other ingredients. It has the unique ability to heighten flavour or depress the perception of other flavours depending on the application. The addition of sugar during processing or preparation of foods not only gives flavour, but contributes to the texture and mouthfeel. Therefore a reduction can often leave a product tasting bland.

SweetLITE™ range of products has been developed by ITS to enable manufacturers to make significant reductions in sugar content whilst still retaining the true characteristics of their products. This has been proven now in cakes and muffins, in which sugar can be reduced by 30%. Cakes and muffins add to the products that SweetLITE™ had been previously proven to work on: flapjacks, granolas, clusters, cookies and cereal bars in which a 20%-40% sugar reduction was achieved with no detrimental effect on flavour or function.

Carl Smith, Innovations Manager, says “After demonstrating that our solution can reduce sugar in cakes without affecting its flavour or texture, we can say that SweetLITE™ is allowing ITS to help customers to develop healthier, high quality, baked goods”.

For any enquiries, please contact or Tel: (+44) 01635 817416.

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