Sweeteners for Ice Cream

High-intensity sweeteners¹

0 kcal/g, Enables sugar and calorie reduction/ replacement

Cargill’s agricultural stevia program has been benchmarked at Silver level by Farm Sustainability Assessment (FSA) 3.0³ - becoming the first stevia producer in the industry with our entire grower network evaluated that achieved this distinction.

A life cycle assessment (LCA) shows that EverSweet® advanced fermentation techniques result in improved environmental performance in key metrics such as carbon footprint, water use and land use impact compared to production from leaf or bioconversion, or traditional sugar.⁴

Truvia® Can be used in synergy with bulking agents such as soluble fibers which can help to bring back bulk and mouthfeel when sugar is reduced High Purity Reb A Cost-effective sugar reduction Clean, sweet taste Typically used in sugar-reduced sauces		ViaTech® Proprietary, synergistic blends of Steviol Glycosides designed for optimal taste and sweetness Clean taste allows for deeper sugar reduction Reduces bitterness and licorice off-notes
Steviol glycosides from fermentation
EverSweet® 2 Advanced fermentation techniques bring to life stevia’s sweetest elements - steviol glycosides Reb M and Reb D Sugar reduction up to 8% SEV, with further reduction possible in combination with flavor modulators or other flavor enhancers like erythritol

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¹ Steviol glycosides and polyols are permitted in most energy or sugars reduced foods under “quantum satis” or under conditions of use. Foods with over 10% polyol content must carry a label “Excessive consumption may cause laxative effects” (EU Reg. 1333/2008 on food additives)
² Product of Avansya, a joint venture between Cargill and dsm-firmenich. EverSweet® is already authorized for sale in the UK. It has also received a positive safety opinion from EFSA. Authorization for placing it on the market in the EU is expected at the beginning of 2025.
³ FSA is a standardized reference developed by SAI Platform, a food-industry organization dedicated to advancing sustainable agriculture in the food chain. It’s designed to help producers assess their sustainable practices and support manufacturers in sourcing sustainably grown products. ISO/TS 19657:2017 (https://www.iso.org/news/ref2254.html)
⁴ LCA results have undergone a ISO14040/44 panel review, underlying report available upon request

Low and no calorie sweeteners¹

0 kcal/g – 2,4 kcal/g Enables sugar and calorie reduction, sweetness adjustment

As reducing sugar consumption has become a global concern, consumers are actively seeking out foods and beverages with less sugar – but few are willing to give up the satisfaction of sweetness. 

Cargill's versatile sweeteners offer the potential for great-tasting reduced-sugar and sugar-free products, while contributing important sensory and functional benefits.

Maltitol - Maltidex® Similar sweetness and behavior to sucrose 2,4 kcal/g Sorbitol - C*Sorbidex® Milder relative sweetness Cost-effective 2,4 kcal/g		Erythritol - Zerose® Zero calories Sweetness and taste profile close to sugar Good digestive tolerance Synergistic with high-intensity sweeteners,  masks off-flavors High freezing point depression

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¹ Steviol glycosides and polyols are permitted in most energy or sugars reduced foods under “quantum satis” or under conditions of use. Foods with over 10% polyol content must carry a label “Excessive consumption may cause laxative effects” (EU Reg. 1333/2008 on food additives)

Full-calorie sweeteners

4 kcal/g, Bulk sweeteners

Cargill offers an extensive range of high quality, full-calorie syrups based on a unique blending concept. Our flexible processes enable us to produce tailor-made glucose syrups and glucose-fructose blends, with functional and sweetness properties customized to suit individual customer needs. Our syrups are ready to use, can help regulate texture along shelf life and can offer cost-competitive sucrose replacement opportunities.

Glucose syrups - C*Sweet® Low to moderate relative sweetness Medium to high viscosity providing body and mouthfeel Helps to adjust sugar recrystallization Glucose-Fructose syrups - C*TruSweet® Moderate to high relative sweetness Cost-effective sugar replacement Controlled freezing point depression

Fructose syrup - C*TruSweet® 01795 High relative sweetness High freezing point depression Enhances freshness and boosts fruity flavors Dextrose - C*Dex® Higher relative sweetness, typical sweet taste Quick energy release Good solubility Flavor enhancement Monohydrate or anhydrous powder, variety of particle size distributions

 

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