The future of sweeteners
A new dimension of uncompromising sweetness
Recommended by A.I.D. (Italian Diabetes Association)
Natural sweetness, a professional choice.
The OK SWEETENERS range is a line of functional sweeteners designed to guarantee optimal results at all levels of food production.
These innovative blends have been developed with the specific aim of replacing sugar in the food manufacturing sector without compromising on sweetness or flavour. The blends consist of carefully selected combinations of natural sweeteners which, through a patented process, are co-crystallised together.
The result is a blend of crystals that are uniform not only in appearance but, above all, in their sweetening power. This characteristic, as well as being essential for large-scale processing, ensures the product is well-balanced and pleasant on the palate even when tasted on its own.
The evolution of dessert: the sugar-free revolution
Market trends
Sugar-free sweets: from a niche market to the new normal
In recent years, demand for sugar-free sweets has grown significantly, evolving from a specific requirement into a structural trend within the confectionery market.
An increase in metabolic conditions linked to sugar consumption, particularly diabetes
Growing health awareness stemming from the harmful effects of sugar
Development of more palatable and natural sugar substitutes
Expansion of the product portfolio
OK GOLD® is a naturally sourced sweetener made from erythritol, which is particularly suitable for people with diabetes or those who wish to reduce their daily sugar intake.
- ZERO calories
- ZERO aftertaste
- ZERO glycaemic index
THREE TIMES MORE SWEET THAN SUGAR
300 SACHETS
A format tailor-made for the Ho.Re.Ca. sector. Ideal for bars, cafés, hotels and restaurants looking to stand out by offering their customers a premium, healthy alternative to sugar. The perfect solution for impeccable, health-conscious table service.
1kg Doypack
The perfect partner for artisan bakeries, patisseries and professional kitchens. A handy, resealable pack that preserves the product’s quality, ideal for those who make cakes, yeast-raised baked goods or spoon desserts on a daily basis – all easily digestible and with no added sugar.
Freshpack 5kg
Optimised for medium-scale production, large patisseries and the catering sector. The special Freshpack packaging guarantees maximum protection of the product against moisture and external factors, ensuring adequate stock levels for the continuous production of high-quality patisserie and healthy ice cream.
25kg bag
The premium supply solution for the food industry and large-scale production. An industrial-scale format that optimises costs without ever compromising on quality, perfect for incorporating the luxury and wellbeing benefits of sugar-free products into large-scale confectionery production.
*A 100-mesh micronised version is also available on request for improved dissolution
OK GREEN® is 100% natural, made from erythritol and stevia, and is twice as sweet (2x) as ordinary sugar.
- ZERO calories
- ZERO aftertaste
- ZERO glycaemic index
TWICE AS SWEET as sugar
1KG DOYPACK
The perfect partner for artisan bakeries, patisseries and professional kitchens. A handy, resealable pack that preserves the product’s quality, ideal for those who make cakes, yeast-raised baked goods or spoon desserts on a daily basis – all easily digestible and with no added sugar.
Freshpack 5g
Optimised for medium-scale production, large patisseries and the catering sector. The special Freshpack packaging guarantees maximum protection of the product against moisture and external factors, ensuring adequate stock levels for the continuous production of high-quality patisserie and healthy ice cream.
25kg bag
The premium supply solution for the food industry and large-scale production. An industrial-scale format that optimises costs without ever compromising on quality, perfect for incorporating the luxury and wellbeing benefits of sugar-free products into large-scale confectionery production.
*A 100-mesh micronised version is also available on request for improved dissolution
The evolution of dessert: the sugar-free revolution
Modern patisserie
An opportunity for modern patisserie
The market for sugar-free sweeteners is experiencing rapid growth, thanks to innovations that enable the taste, texture and functionality of sugar to be replicated in baked goods and confectionery.
This trend opens up new opportunities for industry professionals, who can respond to evolving consumer demand with more inclusive confectionery solutions, suited to a wider and more health-conscious audience. Today, sugar-free desserts are no longer a compromise, but a new frontier in contemporary confectionery.
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Request ‘OK Sweeteners’ for your company
Available for the industrial, food service and pharmaceutical sectors: contact us for samples, technical data sheets and supplies, or buy on Amazon.
B2B Supplies
Volumes for industry, food service and the pharmaceutical sector.
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Buy on AmazonFrequently Asked Questions
Are they suitable for people with diabetes?
Yes, all the sweeteners in the range are ideal for people with diabetes. An in vivo study carried out in collaboration with the Department of Pharmaceutical Sciences at the University of Eastern Piedmont “Amedeo Avogadro” has shown that their use does not cause rises in the glycaemic index. Furthermore, the A.I.D. (Italian Diabetes Association) recommends the use of OK Sweeteners sweeteners.
Can they be used in the kitchen?
Absolutely! Thanks to their stability at high temperatures and the fact that they leave no aftertaste, they are perfect for sweetening hot and cold drinks and for making desserts and other recipes.
Do they contain allergens or gluten?
No, the entire ‘OK Sweeteners’ range is free from allergens and gluten. They are therefore also suitable for people with specific intolerances or sensitivities.
How do you adapt traditional recipes by replacing sugar with OK Sweeteners?
Let’s start with the sweetening power: OK GREEN is twice as sweet as sugar (so you use half the amount), whilst OK GOLD is three times as sweet (you reduce the amount of sugar in the original recipe by two-thirds). As reducing the amount of sugar also alters the ‘dough-forming power’ — that is, sugar’s ability to absorb liquids and provide structure — it is necessary to rebalance the other ingredients to restore the dough’s balance. To make this process easier, we have developed the Sweet Formula and a dedicated recipe book, and our team of food scientists is on hand to support production teams through the transition.
Resources
Download useful documents
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Recipe Book
Brief description
Coming soonReady to revolutionise your recipe?
Our technical team is on hand to develop the ideal formulation for your product. Technical data sheets, samples and application advice.