We are not used in our country to be leaders or references that set trends. But, over time, little by little that idea has been changed. In premium sweeteners of natural origin, Sucralín marks the step to follow.
Why is it so unusual to see Spanish brands that are the international reference? Fortunately, this trend is already abating. But at the beginning of the XNUMXst century it was not so common for Spanish gastronomy brands to set the pace. There are many factors that we could add to this lack of leading companies, but mainly, we should point to the lack of innovation, and therefore, the lack of economic investment to develop our full potential.
Sucralín, the result of a dream come true
The spontaneity how the product emerged Sucralin makes your story more romantic. To its creator and CEO, Oscar Grace, in his routine annual check-ups, a high level of sugar was detected, because, to put it in an unorthodox way, "He drank sugar with coffee." And this, day in and day out, made his medical reports warn him of the serious risk that he could suffer if he continued with that amount of daily sugar.
And since he is a decisive and very pragmatic person, he decided to look for alternatives to his, literal, addiction to sugar in his coffees. With the help of her doctor, I created a work team, which included endocrinologists and nutritionists. They worked to find a product that could substitute 100% sugar.
In the world of sweeteners, not much progress had been made in recent years, with the almost only alternative being saccharin to sweeten drinks. A sweetener of artificial origin, with applications only at the beverage level and with a flavor that is little reminiscent of sugar.
But Óscar did not want to copy an alternative product, he wanted to go further. Those were big words. He forced him to invest in R & D to find formulas that would give a product that, in addition to sweetening, could replace sugar in all stages, even to cook with it.
And, through sucralose, the development of Sucralin.
Discovered in 1976, the sucralose It is a calorie-free sweetener with a flavor very similar to that of sugar since it comes from it. The sucralose as such, it is obtained from a process in which the sugar molecule is modified through various steps, obtaining a sweetener that retains its flavor, but without its calories.
Extracted from sugar cane, sucralose was the fundamental ingredient and the basis of what later became Sucralin. After many trials with different ingredients, tests, mixtures and tests, finally, Oscar and his team of experts obtained a revolutionary final product: Sucralin. A sweetener with ingredients of natural origin, which came from sugar cane, with which the intake of sugar could be abandoned and switched to its substitute with full guarantees of flavor and sweetening properties.
very attractive properties
At the time it was created sucraline other sweetening options appeared on the market, some of natural origin such as Stevia, very sweet but with an aftertaste that transforms the flavor of food, since it tastes like liquorice. And others such as polyalcohols (erythritol o maltitol) that do sweeten, but their consumption causes flatulence and laxative effects.
Sucralin the “round” sweetener. It is concentrated, without side effects. Its sweetening power is between 7 and 10 times sweeter than sugar, with a very similar texture and most importantly, tastes like sugar
In addition, he made it possible to use not only to sweeten beverages or dairyalso took the step to enter the kitchen, to be one more ingredient in the elaboration of culinary recipes, its ease to be used for cooking, completed the circle.
Let's add some very low calories. In addition, it is suitable for diabetics, it does not contain gluten or lactose and in addition to being respectful with the liver (it does not contain phenylananine like he has Aspartame, zero-calorie soft drink sweetener), we obtain a product that would change the way of sweetening dishes, drinks and desserts forever.
This is how it began its journey back in 2011, entering pharmacies and parapharmacies, and due to its success it spread throughout the Spanish territory. Expanding its distribution to health food stores, diet centers, supermarkets, the industrial/professional market and, of course, the internet.
The competition copies us
When you do things well, the competition tends to imitate you.
A Sucralin has also happened to him. It broke the mold as a product, and also with its daring design. Our ruby red color from the mass market range, and its characteristic heart, is now part of several of our competitors, with their differences, although they are reminiscent of the original, Sucralin, result of doing things well and being pioneers.
And so the market considers Sucralin as the highest quality natural sweetener. This makes us proud. Although there is still a long way to go until it becomes the substitute for sugar… We are already constantly closing the gap. The trend to take care of yourself and eat in a healthier way is helping us to add people who want to sweeten their lives with alternative products to sugar and that are, in addition, healthy, and Sucralin it is both. Like many industrial producers who are making their products WITHOUT SUGAR, thanks to SUCRALIN.
Proud to be a product Made in Spain, with all the load of maximum quality that this entails, we continue working to help more people to consume less sugar and move to a healthier way of life... In a word, helping them to "Sucralinize".
AUTHOR: Israel Romero, CEO of Made in Spain Gourmet.
