David Michael Partners with SPI Polyols for Maltitol
With health concerns on the rise, American consumers are increasingly seeking out guilt-free indulgences. While Low Sugar and No Sugar Added ice creams are a viable option, consumers can often taste the difference.
31/07/06 David Michael & Co., a global supplier of flavors, stabilizers and natural colors, and SPI Polyols Inc., a global manufacturer and leading supplier of specialty polyols, have announced a partnership to promote the use of Maltisweet IC Maltitol Syrup for No Sugar Added and Reduced Sugar ice cream applications.
With health concerns on the rise, American consumers are increasingly seeking out guilt-free indulgences. While Low Sugar and No Sugar Added ice creams are a viable option, consumers can often taste the difference.
That's why SPI created Maltisweet IC Maltitol Syrup for No Sugar Added and Reduced Sugar ice cream applications. Together David Michael and SPI have joined forces in developing custom-tailored systems that provide the taste, texture and sweetness of a full-sugar ice cream in a No Sugar Added or Reduced Sugar, low-guilt alternative.
With characteristics nearly identical to sucrose and corn syrup, Maltisweet IC can be used as a direct one-to-one replacement with or without the use of high intensity sweeteners. Maltisweet IC offers a pleasant tasting, balanced sweetness and creamy texture with no ingredient aftertaste and fewer calories than sucrose.
In a study conducted by Penn State University, consumers found No Sugar Added vanilla ice cream formulated with Maltisweet IC and David Michael's vanilla flavor, to taste as good as Penn State's University Creamery premium, full-sugar vanilla ice cream, with no significant differences in overall taste, texture, or appearance.
