British Sugar rolls out clean-label syrup
liquid sugar product, suitable for both bakers and confectioners
and designed to re-introduce traditional golden syrup to a modern,
more health-conscious, market.
The Classic Golden Syrup product is a partially inverted syrup specifically designed for cakes, biscuits, toffee and desserts. It has been developed by the company to meet the needs of a health-conscious market which is increasingly shunning artificial ingredients and additives. The Golden Syrup contains no added flavours or colourants. According to the company, it has a buttery flavour, a pure golden colour and will be most suitable for plant bakers, large craft bakers and sweet manufacturers. Blends product manager Ian Hollyman said: "In response to the growing needs of our customers for 'clean label' products, British Sugar has developed Classic, a new and improved Golden Syrup. "It still provides the same benefits and taste as our standard Golden Syrup, but is free from artificial colours and flavours," he added. Partially inverted syrups are created when fully inverted sugars are blended with sucrose and other sugars. The benefits of inverted sugars include extension of shelf-life, enhanced flavour and a soft, pliable texture. British Sugar claims its partially inverted syrups are ideal for bakery and confectionery applications as they are viscous and resistant to crystallisation. For manufacturers with automated processing systems, the syrup is available in heated 1.25 tonne pallecons and 25kg pails. The new product joins British Sugar's existing range which includes Black Treacle and Baker's Syrup.
