Sugar reduction in baked goods

Sugar Reduction

Producers in the Baking, Breakfast Cereal and Snack sectors are under constant pressure from retailers and the Government to make their products healthier.

Sugar reduction is a major customer concern at the moment, as sugar is in the media spotlight and was recently described as 'an invisible killer' in the media.

The addition of sugar not only gives flavour, but contributes to the texture and mouthfeel. Therefore a reduction can often leave a product tasting bland.

ITS has developed solutions, aimed at flapjacks, granolas, clusters and cereal bars whcih achieve 20%-40% sugar reduction with no detrimental effect on flavour or function.

Carl Smith, Innovations Manager says 'in a flapjack it is not just about flavour loss, it is about binding the ingredients together to offer a taste and texture solution. At ITS, we have a number of technically advanced solutions for various applications.'

ITS has also developed a proprietary manufacturing process where natural flavourings are added to high quality dried fruits and oats. The end result is a range of natural flavour infused dried fruits and oats which can offer high intensity flavour delivery systems to provide taste and texture impact in cereals and baked goods.

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

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