Layn Corp. (Newport Beach, CA) will introduce new stevia- and monk fruit-based sweetening solutions at next week’s Institute of Food Technologists Annual Meeting and Food Expo in Chicago that are tailored to specific food and beverage applications for maximum effectiveness.
One of the new launches is SteviUp, which the company describes as a “breakthrough plant-based sweetening platform that combines next-generation glycosides with a proprietary formula.” According to the company, the SteviUp sweeteners leverage the company’s knowledge of more than 40 steviol glycosides, producing application-specific sweetening solutions that the company says “offer a taste profile that simply can’t be achieved with conventional, high-purity stevia extract,” including no bitter taste. The new SteviUp platform includes solutions for beverages (SteviUp Beverage), dairy (SteviUp Dairy), and bakery (SteviUp bakery).
Layn is also diversifying its existing Lovia monk fruit portfolio by also introducing product-specific blends of steviol glycosides and monk fruit mogrosides. These application-specific ingredients include Lovia Beverage, Lovia Dairy, Lovia Tabletop, and Lovia Bakery. Benefits include sugarlike sweetness that allow for a “deep” sugar reduction, cost competitiveness, and easier and faster formulation, the company says.