Unlocking Ingredient Intelligence From Within
Our technology enhances ingredients by restructuring them at a physical level. We unlock more from the ingredient itself.
The food industry is at an inflection point
Consumers want products that deliver full sensory satisfaction (taste, texture, enjoyment) while meeting growing expectations for nutritional quality. For too long, these two things have been treated as incompatible.
The dominant response has been reduction through external elements. But this kind of reduction has a cost. It compromises the sensory experience that makes food worth eating.
We are moving toward true enhancement, optimizing existing structures to achieve superior taste and nutrition at the same time.
Food Matrix
The food is consumed. The matrix breaks down.
Incredo Structure
Due to its unique physical architecture, Incredo enables sugar to dissolve faster from the food matrix into the saliva.
Taste Receptor Activation
The higher concentration of sucrose reaching the sweet taste receptors creates an amplified perception of sweetness, earlier and more intensely than regular sugar.
Result
More formulation space for nutritional value. Up to 50% less sugar.
Incredo G2
Concentrated sweetness for customizable formulation. Designed for R&D-driven manufacturers for new product development and reformulating products that currently use alternative sweeteners.
Key Benefits:
• Low dosage, high impact: added as a micro-ingredient to optimize your current sugar supply
• Formulation flexibility: creates space for ingredients of your choice
• Clean label: no artificial sweeteners, no sugar alcohols, no E-numbers
Applications:
Soft Bakery · Crunchy Cookies · Chocolate · Spreads · Functional Foods
Incredo InMix
Ready-to-use solution with built-in functionality and consistency. Designed for manufacturers, food service operators, and artisanal bakeries seeking performance without formulation complexity.
Key Benefits:
• Pre-optimized blend: speeds time-to-market and minimizes internal R&D effort
• Consistent sweetness, texture, and functionality
• Integrates smoothly into existing processes and sugar sourcing, with no other new suppliers or ingredients required
Applications:
Soft Bakery · Crunchy Cookies · Spreads
Soft Bakery
Cakes, muffins, brownies, soft cookies, soft baked bars. 40–50% sugar reduction. Maintains taste, texture, browning, and volume.
Crunchy Cookies
Butter biscuits, digestives, sandwich cookie base cakes. 40–50% sugar reduction. Preserves crunch, browning, and sweetness profile.
Chocolate
Milk, dark, white, hybrid, compounds, coatings. 40–50% sugar reduction with G2. Maintains snap and mouthfeel.
Spreads
Fat-based spreads, hazelnut-cocoa spreads, nut butters, and fillings. 40–50% sugar reduction. No compromise on mouthfeel or texture.
Functional Foods
GLP-1 aligned, high-protein, high-fiber new product development.
And More
Our team works across a wide range of categories. Contact us to discuss your challenge.