Cereal Bar
Neoh in Austria launched a cereal bar without sugar, and with fibre and protein. This product can use sucrose esters to emulsify the fat and reduce stickiness. This helps in the production and reduces sticking to the wrapper and teeth.
Vegan Moussaka
Vermondo vegan Moussaka contains a sauce with sucrose esters. The sucrose esters can be added to emulsify the fat and to keep the texture smooth and white, even during heating in an oven.
Mentos drink
Mentos launched a drink with pieces of jelly. The drink contains no fat, so the sucrose esters are probably added to form a fine foam. On the package is the instruction to shake, so this will create foam, together with sucrose esters.
Wrap
In France, sucrose esters are used in a wrap. Sucrose esters can keep a wrap flexible and fresh for a longer time. This is important to prevent breaking while rolling the wrap.
Pasta Carbonara sauce
The new pasta carbonara sauce of Dunnes Stores contains sucrose esters, probably to emulsify the fat, and to keep the texture smooth and the colour nice and white, even during sterilisation.
Plant-based cream
Picnic launched a soup with sucrose esters. The sucrose esters are in the plant-based cream. With no dairy proteins, the cream needs another effective emulsifier. Sucrose esters are very powerful in stabilising oil-in-water emulsions.
Foam
Frias in Spain launched a vegan barista product with sucrose esters. Sucrose esters emulsify the fat and create a nice white and stable foam when it is frothed to create a delicious cappuccino.