Developing or reformulating healthier alternatives comes with many challenges.

Think about anticipating on, and accounting for, altered proportions and modified share of solids that impact viscosity, thickness body and mouthfeel. Managing and masking specific taste profiles, lingering off-notes and taste intensity of specific to concentrated single ingredients that impact the overall flavor perception. Humectancy, moisture levels, and controlling water activity that define the shelf life. Ingredient’s molecular weight that impacts volume and rise. What about browning and the capability to participate to the Maillard reaction in baked goods? What about health & digestive tolerance?

Product development is often a recurring cycle of trial & error with multiple formulation attempts that may hit a snag in manufacturing. Relying on Zùsto’s expertise and unique blend drastically simplifies this process.

The building stones of the Zùsto blend have been balanced and selected not just to equal the taste of sugar, and to behave like sugar. It has also been developed to avoid any digestive discomfort, making it today’s most tolerant sugar alternative.

Working with Zùsto is absurdly convenient, which is why more and more companies have sought expertise in Zùsto’s blend. There’s no need to reformulate your recipe, just replace the sugar on a 1:1 basis and enjoy the result.

Zùsto is being used on a daily basis by both industrial, professional and artisan kitchen in a wide variety of applications: pastries, chocolate, drinks, spreads, ice-cream, etc.