DOLCEFIBRA: LESS SUGAR, MORE TASTE

Today’s consumers are more conscientious and selective when choosing which food products to buy. Above all, they are well-informed and read labels.

In recent years attitudes to sugar have changed dramatically, due to greater awareness of the fact that good health is inextricably liked to what we eat.

Because of this, in the food industry and small-scale producers, reducing the amount of sugar and replacing it with natural alternatives is no longer merely a trend; it has become an unavoidable fact. Reformulating recipes to reduce their sugar content has become a top priority in order to meet growing demand by end consumers.

However, for the artisan producer, reducing or replacing sugar is a difficult challenge, for several reasons:

sweetening is only one of the roles played by sugar in a recipe. It actually also adds volume, colour, flavour and a pleasant mouthfeel. It lowers the freezing point of foods and is an effective preservative. By removing it, you risk upsetting the balance of the whole recipe and with it, its flavour and texture;
in the age of clean labels, consumers may not be willing to exchange a product containing sugar for one whose list of ingredients is hard to understand (e.g. artificial sweeteners);
only 1 in 3 consumers is willing to sacrifice flavour for healthier foods (source: Nielsen 2018).

With all this in mind, Golosa has developed Dolcefibra. It’s an exclusive product made solely from plant fibres, which can replace part of the sugar in your recipes. It is therefore 100% natural and has the following advantages when used as a partial alternative to sugar:

it doesn’t add sweetness, because it isn’t a sweetener. Its purpose is to partially replace sugar and make a product with less sugar than conventional products, rather than to reduce sugar to zero – the right compromise for consumers. Dolcefibra can replace up to 40% of the sugar in a recipe;
it has a viscous texture, thanks to the fermentation of plant fibres, and it therefore adds volume and structure to the recipe, without creating a lack of balance due to the partial replacement of sugar;
it’s easy to use: 1 gramme of sugar is replaced by 1 gramme of Dolcefibra.

Dolcefibra can be used in any pastry or ice-cream recipe which seeks to offer the consumer a product with lower sugar levels than normal.

Remember: the lower sugar content adds value to the product. And as such, the customer should be informed. 53% of consumers would be willing to pay more for foods that don’t contain undesirable ingredients.

Market data (Nielsen monitoring body) tells us that in the past 4 years:

products with low sugar have grown by 16%;
products with no added sugar have grown by 20%.

These trends highlight the importance of the phenomenon for the artisan pastry or ice-cream chef, who can’t ignore their customers’ desires.

Do you want more information about Dolcefibra?

tel +39 0434 598109

email info@golosapasticceria.com.