A new plant-based sweetener from Israeli food-tech startup cuts sugar loads in popular treats like hazelnut and chocolate spreads, B.T. Sweet announced this week as it introduced its CAMBYA product.
Follow Israel Hayom on Facebook, Twitter, and Instagram
According to B.T. Sweet, its proprietary formula, based on soluble fibers, monk fruit, and select botanicals, is a 1:1 equivalent to sugar both in function and flavor, and also provides fiber.
The company says CAMBYA delivers optimal sweetening capacity, without the need for masking agents, and can be used to lower sugar levels in confectionary, cereals and ice cream.
Sweet spreads typically contain up to 50% sucrose. B.T. Sweet's food technology team and chief confectioner have tested their product in several spread recipes, aiming to mimic the flavor, color, and texture of a traditional category leading sweet spread, without any change to the feel or texture of the product. The company tested the result with parents and children.
"For many, a breakfast or school sandwich is incomplete without chocolate hazelnut spread," noted Yoav Gaon, CEO of B.T. Sweet.
"Parents struggle with their kids' demands for it and have a hard time resisting it themselves. We succeeded in developing a tasty solution that kids of all ages love simply by switching white sugar with CAMBYA," Gaon added.
"Children are the primary market for chocolate spreads, birthday cakes, cookies filled with cream and similar products," explained Dagi Pekatch, founder and chairman of B.T Sweet.
Subscribe to Israel Hayom's daily newsletter and never miss our top stories!
