Formulation Shift
Date puree is replacing glucose syrup in bars.
Here's what is happening on a formulation level.
The Evidence
"100% substitution of glucose syrup with date puree received the highest scores for taste, chewiness, and overall consumer acceptance."
Why Switch
Glucose syrup is still on most bar labels.
It's cheap. It's familiar. But:
| Glucose syrup | Date puree 69° Brix | |
|---|---|---|
| Clean label | ✗ | ✓ |
| Natural binder | Partial | ✓ |
| Antioxidants / minerals | ✗ | ✓ |
| Consumer recognition | Low | High |
What We Supply
Two formats, one clean label.
01 Date Puree 69° Brix
Natural binder, clean-label sweetener, good texture. Ideal for bars, soft baked goods, and fillings.
02 Date Juice Concentrate 75° Brix
More liquid and pumpable, easier dosing in industrial processes, strong sugar replacement. Ideal for bakery, fillings and sweet systems, sauces and spreads.
How It Works
The chemistry behind the switch.
How it binds: date puree's monosaccharides form hydrogen bonds with dry ingredients.
How it holds moisture: its humectant properties draw and retain water within the product matrix.
What this means for your formula: fewer additives. Same binding performance. Softer texture over shelf life.
Reformulation Starts With a Conversation
Ready to test it in your recipe?
- Samples available
- Organic & conventional
- Tailor-made solutions available