What's inside the sweet?
Sugar does more than taste sweet. It also fills volume, holds water and shapes texture. When it is reduced or replaced, other ingredients have to take over those jobs. This is what that looks like.
Four jobs sugar normally does
What creates the sweet taste when sugar is reduced or replaced.
What holds the product together and carries fibre.
What replaces the physical volume that sugar normally provides.
What creates bite, chew, crispness or softness.
The fats that carry flavour, melt and gloss.
How the product feels and releases in the mouth.
Sureka explains. It does not score, rank or judge products.
What's inside?
Explore how ingredients influence sweetness, bulk, texture and processing in real products.
The same insight layer is being extended step by step to Sureka Professional bases and Sureka Sweet systems. No ingredient is scored, ranked or labelled good or bad, and nothing here is medical advice.
Ingredients used across the range
Each ingredient opens a short explanation with an external reference