Transform Sweet Syrups with FOS.
With rising consumer interest in low-sugar and functional foods, FOS (FructoOligosaccharides) can replace sugar while still maintaining the texture, balancing the flavour, moisture content, gelation and add prebiotic fibre in Surimi.
FOS (Fructooligosaccharides)are sweet soluble prebiotic dietary fibers composed of a short chain of fructose molecule linked to a glucose molecule. Cane sugar is transformed into FOS via an enzymatic process. The most common forms short chain fructooligosachharides formed are keystone (GF2), nystose (GF3) and fructofuranosyl nystose (GF4). FOS is sweet in taste but less sweet as compared to table sugar.
Sucrose or table sugar, when used as a sweetener gives a texture, improves shelf life, acts as a bulking agent in addition to sweetness. Replacing sugar in any food or beverage, may call for using a combination of sweetness to fulfil all the functional properties of sucrose. FOS has similar functional properties and can fully or partially replace sugar owing to the added advantages like low sugar, low GI (Glycemic Index) and source of prebiotic fibre.
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Why FOS syrup?
- Moderate sweetness
- Low calories
- Low glycemic index
- Prebiotic power
- Added fibers
- Desired texture
- Neutral taste for added flavouring
Challenges with Maple syrup
- High in sugar and calories.
- Seasonal availability.
- Environmental concerns due to growing demand.
- Limited scalability.
- Cheaper and unhealthy replicas are rampant.
Why FOS gives you Competitive edge?
Health Benefits
- FOS adds fibre
- FOS is low GI and low calories
- FOS improves gut health
- FOS does not cause sugar spikes
Functional Properties
- FOS syrup is neutral in taste
- FOS syrup has a viscous texture similar to Maple syrup
- FOS syrup cuts down manufacturing costs when used in baking, yoghurts, ice creams etc
- FOS is versatile and can be used in various sugar free formulations
- FOS syrup is mildly sweet
Consumer Interests
- Health conscious consumers want sugar free products
- People with dietary restrictions will love to explore sugar free formulations that are healthy and tasty
Production Feasibility
- Affordable and Scalable
- Easily adaptable to existing production lines
- Healthier and cost competitive
Why NOT to choose FOS over Maple syrup?
- You have a sweet tooth and you dislike the mild sweetness of FOS
- You fear the risk of overconsumption and indulgence knowing that FOS will not spike your sugar levels
- You do not want your consumers to choose a cost competitive and healthy alternative to Maple syrup.
- You love Maple syrup because it takes you back to your childhood.
Compare Maple Syrup and FOS Syrup
| Factor | Maple syrup | FOS Syrup |
| Sweetness | High intensity | Moderate intensity |
| Calories per 100gms | ~ 240 | ~ 2 |
| Glycemic Index | Medium | Low |
| Availability | Seasonal | All year round |
Ready to Transform your syrup Line?
Learn more about FOS Syrup production.
