Cambya botanical sugar hits alternative plant-based sweetener market

01 Dec 2021 --- In keeping with the sugar reduction market shift from sugar sweeteners to more natural sugar replacements, food-tech start-up B.T. Sweet has unveiled Cambya, a plant-based “botanical sugar” substitute.

With the global sugar-substitute market projected to be worth US$10.2 billion by 2026, Cambya makes a timely entry. The proprietary formula is based on soluble fibers, monk fruit and select botanicals.

B.T. Sweet claims their “botanical sugar” is equal to sugar in body and taste. Cambya provides a good source of naturally derived fibers and does not use any masking agents. As a result, it has no lingering aftertaste.

“Botanical sugar is based on ingredients that have natural sweeteners such as stevia, monk fruit and carob,” Yoav Gaon, CEO and business development manager of B.T. Sweet tells FoodIngredientsFirst.

“It is challenging to replace sugar naturally since it impacts the product’s taste, functionality and body. We have developed an all-natural ingredient, a plant-based sweetening compound which is a one-to-one equivalent to sugar,” says Gaon.

The “botanical sugar” Cambya is based on stevia, monk fruit and carob. It contains soluble corn and chicory fibers and botanical extracts of undisclosed origin.Dress rehearsal for sugar reduction
Sugar consumption has declined since 2020, reports the United States Department of Agriculture (USDA), while the growth of alternative sweeteners, specifically the plant-based variety, has risen.

According to Innova Market Insights, concern over sugar intake and interest in sugar reduction drive a sophisticated approach to sweetening food and beverages. There is a clear focus on three parallel areas: natural sweeteners, less sweetening and no sweetness.

Gaon says the sugar substitute can be used in applications such as chocolate, cookies, cakes, spreads and fillings, confectionery, ice cream, snacks, cereal, yogurts and beverages.  

Wedded bliss between fibers and botanicals
The sweetener platform is born of a three-year R&D campaign. The team explored various development techniques to ensure high solubility and smooth integration into F&B products, with minimal processing.

“By design, our sweetening system embodies all the properties of table sugar in taste and texture but contains zero added sucrose or artificial additives,” Gaon further explains.

“Our goal is to bridge the gap between consumers’ desire for indulgence and the drive to curb sugar intake. This solution also helps food and beverage makers reformulate their products, clean up labels and remove undesirable ‘high sugar’ warnings currently mandated in numerous countries,” says Gaon.

The company claims it can be used in multiple applications without compromising flavor or sensory off-notes.

 Bitter-sweet path to sugar reduction
Industrial entrepreneur Dagi Pekatch developed Cambya in 2019 after showing early signs of Type 2 diabetes. Pekatch researched the negative health impacts of high sugar consumption and convinced colleagues in the sugar reduction industry and food technology branch, respectively, to help him develop this botanical sugar substitute. 

Thus far, the company has raised seed venture funding and currently operates a production plant in Europe.

The spray-dried composition of Cambya is based on a shortlist of plant-based botanical ingredients and contains no genetically modified organisms .

“Cambya’s proof is in the pudding,” says Dagi Pekatch, founder and chairman of B.T. Sweet. Cambya offers a good source of naturally derived fibers.

“We have lab-tested our formulation in various confectionery applications, including ice cream and pudding, with very encouraging and mouth-watering results.”

Cambya will be produced in Europe and several CPG brands are already line-testing it.

Moving beyond those acrid aftertastes
While natural sweeteners are gaining popularity, the tendency for some of them to give off a bitter lingering aftertaste limits their use, adds Gil de-Picciotto, co-inventor of B.T. Sweet. 

The technology used to create Cambya overcomes organoleptic challenges by targeting hydrophobic sites on natural sweeteners, rendering them less accessible to flavor receptors. This helps deliver a sugar-like sweetening and bulking effect.

Cambya runs on a plug-and-play business model, helping established food companies reformulate their consumer packaged goods (CPG) brands to raise them to higher wellness ideals. The company also helps start-ups develop novel food innovations. 

“We have a working proof-of-concept that confirms applicability in dry, wet-hot, and cold applications,” adds Yoav Gaon, CEO and business development manager of B.T. Sweet.

“This significantly shortens lab-and-line food trial time and costs,” he says.

Sugar reduction remains a central theme for industry as consumers and governments push for healthier food and beverages.

By Inga de Jong

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