Please note our Product Finder does not contain our complete product portfolio. Should you wish for further information on a specific product, please contact us.
Contact customer care

US food customers can access online a large selection of plant-based food ingredients.    Learn more

Sugar reduction

The challenge is to achieve true reduction (even total substitution) of simple sugars while preserving taste (especially sweetness) and texture given that sugar a bulking agent – has an important texture-generating role. Roquette offers different, highly complementary and tailor-made solutions to sugar substitution, SweetPearl®, the maltitol from Roquette, and, NUTRIOSE®, a consumer friendly and clean-label solution.

Partial sugars substitution with NUTRIOSE® soluble fiber: the way to preserve the taste and texture of your baked goods

Roquette’s NUTRIOSE® soluble fiber range is obtained from wheat or maize. Its use in baked goods is ideal since it is 100% soluble and has low viscosity. It also offers a very efficient way to reduce sugar levels because of the richness of its fiber content and its own low levels of simple sugars. NUTRIOSE® is probably also the soluble fiber with the best digestive tolerance on the market.

On top of that, both the taste and the color (white) of NUTRIOSE® soluble fiber are completely neutral. This makes it possible to exploit a full reduction of up to 30% of sugars while still creating a biscuit with an attractive taste. This has been demonstrated conclusively in a NUTRIOSE® soluble fiber digestive biscuit created in Roquette’s application labs. 

The recipe benefits additionally from the properties of NUTRIOSE® soluble fiber as a bulking agent, which further increase its sugar-reducing effect. Moreover, NUTRIOSE® soluble fiber in very fine particle size (D50 <>is particularly adapted to spreads, fat fillings, and extruded applications, providing a smoother texture.


Under EU labellng rules this all adds up to an attractive “sugar reduction” claim combined with a no less attractive “cereal soluble fiber” claim. This appeal is reinforced by the low calorie value and low GI (25) of NUTRIOSE® soluble fiber. The beneficial impact of NUTRIOSE® soluble fiber on glycemic response has been recently recognized by EFSA and the European commission.

Whether food producers want to be able to make a “sugar-reduced” claim or simply create an improved nutritional profile, NUTRIOSE® soluble fiber delivers the messages that can really make the difference.

Total sugar replacement with SweetPearl®: the way to premium taste, sweetness and texture

SweetPearl® maltitol powder is a bulk sweetener with the properties to deliver a premium taste. It is the only solution able to match almost perfectly the taste and texture of sucrose in baked goods enabling to target a very wide range of nutritional claims from “reduced in sugars” to “non-added sugars”, sugars free or more specific claims linked to the low Glycaemic response of SweetPearl® maltitol powder.

Taste (sweetness)

SweetPearl® maltitol powder makes it possible to associate attractive claims like those above with premium quality products. Compare the organoleptic properties of sucrose, the traditional sweetener, with those of maltitol. Sensorial analysis of sucrose and SweetPearl® shows them to be very similar.  Since SweetPearl® maltitol’s properties are bake-stable, this means the taste of a finished baked product or of its fillings that incorporate SweetPearl® must also be similar. But sucrose in a biscuit (or in baked goods more generally) is not only about taste. As a crystallisable bulking agent its impact on texture is also highly significant.


Compare the physicochemical properties of SweetPearl® and sucrose: both are crystallisable di-saccharides and both have very similar properties. This means that their behaviour during the processing to finished product will also be very similar (recrystallization, viscosity, dissolution, etc.). This in turn results in an almost identical texture. For the purposes of European labelling, SweetPearl® can be identified as either a sweetener or a bulking agent. At the same time its wheat or maize source can also be usefully identified.


At 2.4 in the EU and 2.1 in the US, SweetPearl®’s calorie value is 40% less than that of sucrose.
This substantially lower calorie count, combined with a lower glycaemic index (29 v 60 for sucrose),  confirms the nutritional attraction of using SweetPearl® maltitol to reduce sugar content. For the consumer, the attraction of SweetPearl® is that it delivers the taste without the sugars. SweetPearl® offers total substitution of sugar in baked goods. 

Discover some options for sugar reduction

Get inspiration
Market insights & Recipes  


Ingredients & Applications  
Scientific Evidence  
Other solutions
  • baking-fibre

    More fiber, more effectively

    Today's consumers seek optimum nutrition in their food – while preserving taste and convenience. NUTRIOSE®, an invisible, safe, stable, prebiotic, and soluble fiber, meets this global demand.
  • baking-biscuit-protein

    More vegetable protein

    Empowering plant proteins… Variety unlocks innovation. Protein choice is critical, Roquette processes two raw materials: peas and wheat. Their remarkable synergies promise unlimited innovation for baking producers.
Learn more about our solutions?
Your success is our greatest priority, and your needs are unique. We would love to better understand your needs and connect you with our experts.
Need more information about this solution?