British Sugar unveils Invasweet

Easy to use, highly versatile and suitable for a variety of applications, Invasweet, has been developed in British Sugar’s Food Centre, a technical facility which offers customers unrivalled expertise and service.

16/06/05 British Sugar’s product development team has recently added Invasweet, an invert syrup for plant bakers to its extensive portfolio.

Easy to use, highly versatile and suitable for a variety of applications, Invasweet, has been developed in British Sugar’s Food Centre, a technical facility which offers customers unrivalled expertise and service.

“Invasweet was developed to meet the bakery market’s very specific need for a pumpable product with a lower soluble solids specification,” says British Sugar’s marketing manager, Myra Hales. “It’s available in 1.25 tonne pallecons or convenient 25kg pails and is both simple to use and easy to handle. It’s ideal for automated production systems which require exact control of dosing,” she said.

“The development of Invasweet is a perfect example of the Food Centre’s capabilities,” she says. “We have expertise in a whole range of sectors; including soft drinks, bakery, jams and preserves and confectionery. The team can take a product from the basic concept through bench scale testing to the point where it can go out to one of British Sugar’s processing plants for a full scale trial.”

“Invasweet has a tremendous range of applications including morning goods, burger buns and sweet fruited breads,” says Myra. “It can be used in cakes and gateaux, cookies and biscuits, as well as flapjacks and muffins. And it is great for sugar paste, icings, fudges and frostings.”

Invasweet, like all British Sugar products, has been developed in close co-operation with potential users. “British Sugar’s policy is to share our expertise to make sure customers get the best out of our products,” she says. “In particular, we will help with the practicalities to ensure the introduction of Invasweet into a customers’ process is as straightforward as possible.”