Portfolio · Sugar reduction
A smarter way to deliver sweetness
Incredo is a food-tech innovator that rethinks how sweetness is delivered. Its patented technology restructures real sugar so it dissolves faster and tastes sweeter, which lets you use far less of it while keeping the taste people expect. Founded in 2014 by Professor Avraham Baniel and his son Eran, Incredo combines pharmaceutical-inspired delivery technologies with deep food science expertise.
Incredo Sweet Technology
Real sugar, used far more efficiently
Because the technology is built on real sugar rather than a substitute, it keeps the clean, familiar taste your customers already know, without the off-notes and labelling questions that come with many alternatives.
Science-driven sweetness delivery
Built on deep research into how sweetness is perceived, and proven at industrial scale.
Flexible solution formats
Designed for diverse applications and customer needs, from new development to reformulation.
Proven performance
Where it works, and how far it goes
Soft bakery
Cakes, muffins, brownies, soft cookies
Maintains taste, texture, browning and volume.
Ideal for 40–50% sugar reduction
Crunchy biscuits
Butter biscuits, digestives
Maintains crunch, browning and sweetness.
Ideal for 40–50% sugar reduction
Chocolate
Milk, dark, hybrid, compounds and coatings
Maintains snap and mouthfeel.
Ideal for 50–70% sugar reduction
Spreads & creams
Fat-based spreads and fillings
No compromise on mouthfeel or texture.
Ideal for 50–70% sugar reduction