Product development

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More information

• The functional properties of sugar - on a technical level

Product brochure

• A world of sugar

Collaboration with customers

Many customers turn to Nordic Sugar to optimise their use of sugar. We have unique knowledge of the way sugar behaves in various processes, and have the capacity to develop special products that meet customers’ specific needs. We can take over a part of the customers’ process by adding ingredients to the base products, deliver finished mixtures or adapt the dry substance content in liquid products. For example, demand for brown sugar has resulted in a new liquid product that is easier to transport, store and dose than previous products.

New functionality

To improve product properties we work with sensory panels and experts, such as bakers and confectionery specialists. In recent years this has led to the creation of several new products. One example is Decoration Icing Sugar, by adding a touch of starch and fat to Icing sugar, we have developed a product that tolerates moist and warm conditions. Another exciting product is Instant Sugar, a porous sugar that dissolves quickly in cold water, making it ideal for machines that dispense cold beverages. Its porous structure also means that it can be used in tablets without the need for any other binding agents.

Know-how and trends

In our pan-Nordic development group we have our own food experts, sensory laboratory, and laboratories for application testing within confectionery, baking, soft drinks, etc. We also utilise Nordic Sugar’s laboratories for process technology and microbiology. We are seeing a number of clear trends in the development work.  Sugar offers many possibilities – and know-how is just as important as raw materials.