Application
Your right to customer-specific applications
SAVANNA Allulose opens up many options for developing distinctive food and beverage recipes.
Do you have requests for specific, differentiating solutions using allulose in your products? Talk to us.
For we have years of hands-on experience successfully applying allulose in our own application centre and with customers in approved markets – across confectionery, bakery, beverages, dairy, sauces/savoury, and jams.
Innovation drives us. We proactively explore new raw materials and test their use in our allulose recipes to deliver customer-specific value, such as calorie or sugar reduction, without compromising taste. Our goal is to develop, with and for our customers, tailored, high-quality products that are convincing in terms of sensorial, functional, and technological aspects.
Bakery
Just like sucrose, allulose participates in the Maillard reaction during baking, imparting baked goods with attractive browning and roasted notes. Compared with high-intensity sweeteners, allulose also contributes mass. At around 60–70% of sucrose sweetness, usage levels can often be set with only minor effects on total formulation percentages. Another plus is the warm, sweet profile, free from off-notes.
Wiebke Hasselbach, Food Application Engineer: «Use cases include brownies: allulose’s hygroscopicity helps keep the crumb moist. Its pleasant sweetness profile lifts the cocoa notes and rounds the product off.»
Beverages
Allulose is well-suited to all kinds of drinks. It gives a full-bodied texture and a sucrose-like sweetness profile without off-notes. We already use it in still and carbonated drinks, as well as in syrups for both hot and cold beverages.
Wiebke Hasselbach, Food Application Engineer: «Used in orange lemonade, for example, allulose enhances the bright, fruity notes of orange and gives the product excellent mouthfeel and flavour.»
Sauces/Savoury
Allulose works well in savoury items such as sauces or salad dressings. It contributes to good mouthfeel and proper flow, with no off-notes. The gentle sweetness rounds off sauces and condiments.
Rebecca Welzel, Food Application Engineer: «Allulose is very suitable for tomato ketchup: it intensifies the fruity tomato taste. In sauces, it can enable significant calorie reduction.»
Confectionery
Allulose is highly versatile in confectionery – from fruit gummies and marshmallow-type products to dessert sauces and protein bars. It offers a pleasant sweetness profile and texture, accompanied by a significant reduction in calories.
Vanessa Winter, Food Application Engineer: «Fruit gummies with allulose work in classic gelatine systems and in vegan versions with starch or pectin. Products are non-sticky, show the expected texture with a pleasant chewability, and have a clean sweetness profile.»
Dairy
Applications range from yoghurt preparations to classic puddings and ice cream. Allulose adds body and a pleasant mouthfeel while reducing calories.
Rebecca Welzel, Food Application Engineer: «Our mango-passion fruit preparation for natural yoghurt gains an intense fruit taste from allulose. The finished fruit yoghurt is creamy, full-bodied and pleasantly sweet – true for many dairy products.»
Jam
Jam with allulose can markedly reduce calories. Its silky texture spreads well without running. The balanced sweetness of allulose accentuates the fruitiness and complements the product’s taste.