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Vegan barista product

Two different companies have launched a vegan barista-product with sucrose esters. Havredals in Sweden, and Koko from UK. Sucrose esters can be used to emulsify the fat, give a white colour, facilitate foaming, create a fine white foam, and to stabilise the whitener in the coffee.

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Vegan ice 

Valsoia in Italy launched a vegan ice with sucrose esters. Sucrose esters can be used to emulsify the fat, ensure a quick and high overrun, and to give a nice clean flavour release, and nice eating properties.

 

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Icing

Dr. Oetker in Ireland launched an icing with sucrose esters. Sucrose esters can be used to keep the sugar crystals small and numerous, giving a smooth, stable and dry texture that is not sticky. The product contains quite some fat, so sucrose will also help in keeping the fat finely divided in the product.  

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