Ulrick + Short, clean label functional ingredient specialists, has expanded its portfolio with the launch of avanté™ 25, an innovative sugar reduction solution designed specifically for sweet bakery applications.
Developed to address increasing regulatory pressure and growing consumer demand for healthier bakery options, avanté™ 25 is partly based on a soluble maize fibre, enabling manufacturers to reduce sugar whilst simultaneously increasing fibre content, without compromising texture, structure or processing performance.
The launch comes at a time when nutrient assessment frameworks, such as the UK Nutrient Profiling Model, are placing greater emphasis on free sugars, and front-of-pack schemes such as Nutri-Score continue to influence reformulation strategies across Europe. At the same time, consumer expectations are shifting, with 46% actively looking to reduce their sugar intake in baked goods1 and 43% find high-fibre claims appealing in products such as muffins2.
Functionality without compromise
avanté™ 25 is a specialist blend of soluble maize fibre, wheat starch and wheat protein, designed to replicate the multiple functional roles sugar plays in bakery systems. Beyond sweetness, sugar contributes to moisture retention, foam stabilisation and plasticising effects – all critical to volume, crumb structure and eating quality.
The solution replicates these properties, maintaining height, peaking and a consistent, homogeneous crumb structure in applications such as muffins, brownies and madeleines. Trials in muffin formulations demonstrate comparable aeration, crumb structure and colour to full-sugar controls, enabling seamless integration into existing recipes.
Health benefits beyond sugar reduction
Unlike many sugar replacers, avanté™ 25 delivers benefits that extend beyond purely reducing sugar levels. Being partially composed of soluble fibre, the solution contributes to reducing blood glycaemic response compared to sugar and starch-based sugar replacers. Soluble fibre also supports digestive health through the production of short-chain fatty acids in the gut.
Nutritionally, manufacturers can achieve up to 30% sugar reduction whilst adding up to 4g of fibre per 100g, enabling both reduced sugar and fibre claims to be made.
By increasing fibre content and reducing free sugars simultaneously, the ingredient supports improved nutritional profiles and helps manufacturers navigate evolving regulatory frameworks without sacrificing product quality.
Abi Sharp – Ulrick + Short’s R&D Technologist and Registered Nutritionist said, “Fibres are becoming a well-earned hot topic in the industry at the moment. Fibre is incredibly important to us nutritionally, not just for intestinal performance, but for gut health and heightened hormone secretion too, so being able to decrease sugar and increase fibre with just 1 ingredient is incredibly useful”
Supporting the industry through reformulation
Ulrick + Short work closely with bakery manufacturers to develop scalable reformulation strategies that protect product quality whilst improving nutritional performance.
Bakeries and manufacturers interested in learning more about avanté™ 25 can request samples directly from Ulrick + Short. The company also showcased the ingredient in their Break Down the Bake technical masterclass, where product developers can see first-hand how sugar functionality can be replaced without compromising product quality.
