Sugar Reduction: LESSenza

First of all, we would like to describe of our products, starting from the innovation we have been studying for some time. During our research on fibres, we started studying the issue of sugar reduction right from the beginning. During many tests we noticed that fibres could be very interesting for replacing a part of the sugars that are usually added to ice cream. We did not take polyalcohols into consideration. We really wanted to think out of the box.

We know that sugar is generally considered as an essential element of anything sweet, something that defines its taste, but our goal was to use sugar for mere technical objectives. In fact, in our recipes, sugar is used for its anti-freezing capacity, but we tried to give ice cream a different level of sweetness.

The ice cream created with LESSenza is a new frontier in the sweet taste experience. We conducted a tasting survey among the visitors of our internal laboratory and the result was that ice cream with a standard % of sugar (after tasting Fiordilatte ice cream with only 10% added sugars) was considered to be ‘excessively sweet’ and the low-sugar Fiordilatte version was preferred by over one half of the people involved, with respect to the usual percentage.

We obtained these results with a product we called LESSenza (playing with the English term ‘less’), a semi-solid syrup made of long and dense fibres, visually similar to honey, but with the essential difference that it exclusively consists of innovative natural fibres extracted by using a new (patent pending) technology.

The syrup plays the technological role of sugars, even though it contains no sweetening molecule: it is sugar-free (therefore, not a browning agent), with no flavour and no flavouring substances, soluble in water, without allergens, with a viscosity that changes with temperature changes.

The technical characteristics of this syrup are very interesting: the first ice crystal is formed at -28°C, 100g of product develop 160Kcal (for comparison, 100 grams of sugar contain 403 Kcal), and it has a high Brix value (due to the dry residue of its inner fibres) and a 25% humidity. The ice cream made with this syrup can be preserved at standard temperatures for a long time. The ice cream maintains excellent characteristics and texture even if preserved at lower temperatures than usual (-18°C).

It can be mainly used as:

–           Total sugar reducer – as a cryo-protector with a lower freezing point, which delays the crystallization of ice cream;

–           Ice cream improver – added on top, it gives longer texture and creamier results with a more interesting and fuller mouth feel; in addition, we noticed a better incorporation of air.

In addition to the syrup, that can be considered as an ingredient in itself, we decided to study a base with individual pre-balanced ingredients (one for creams and one for sorbets) to offer tested results. However, the base can also be customized manually with different levels of sugar reduction.

The use of this base is closely related to the use of the fibre syrup.



For its technical characteristics, this product is also interesting in confectionery and bakery as a wetting, texturizing, thickening, and filling agent.

Finally, it is a sustainable product because it has been obtained by reprocessing of waste products.