A Spanish company whose activity is the production of pastry and bakery, including some typically Christmas sweets, would like to find a system/technology in order to reduce the fat and/or sugar in the final products.
The company, which has more than 25 years of activity, has a commitment with its clients to meet their demands and to continuously attempt to improve its service and quality. In this way, and following the current trends, the company is looking for new systems to reduce the sugar and fat, as well as removing (or at least reducing) the chemical/artificial additives. This reduction/removal should be done without modifying the organoleptic properties of the products.
Currently, the company uses maltitol to replace sugar in their products but its goal is not only replacing sugar but also reducing the amount of sweetener used. There is no current replacement for the fat, yet.
The company sells its products in many European countries, so the offered technology/system should be applicable at least at European level (i.e. it should follow European regulations concerning food products).
The company is open to any type of agreement but it’s looking especially for a technical cooperation one, where the sought partner offers such technology and both may cooperate to test it in their products.