The Application and Performance of Ingvia®M(Steviol Glycoside Reb M) in Condiments

In today's world, where taste and health are equally important, the condiment industry—like the beverage and baking sectors—is undergoing a significant transformation.

After a year of rigorous testing and validation, the formulation laboratory team at INGIA has discovered that Ingvia®M (Steviol Glycoside Reb M) offers exceptional sugar reduction without compromising taste. This makes it a game-changer in the world of compound condiments.

What Are Compound Condiments?

Compound condiments represent a unique category within the condiment industry. They act like culinary magicians, blending two or more basic condiments under scientific principles to create convenient, versatile, and flavorful products. Whether you're a busy professional, a home cook, a celebrity chef, or a kitchen novice, compound condiments simplify cooking, making it quick and easy to prepare delicious meals.

Advantages of Compound Condiments

Meeting B2B Needs: They help maintain consistent flavors, reduce costs, and improve operational efficiency for catering businesses.

Addressing Consumer Pain Points: They offer a variety of flavors, enabling even busy young people to create gourmet dishes.

Basic segmentation of the Chinese compound Condiment market

Having already proven its worth in baking and beverages, Ingvia®M is now making waves in compound Condiments. Let's explore its impact.

Sweet and Sour Sauce: A Sweet Transformation with Reb M

The traditional sweet and sour sauce is known for its delightful balance of flavors and is used in pickles, cold dishes, stir-fries (sweet and sour flavor), and salad dressings. However, its high sucrose content (about 13%) can be a concern.

With the addition of Ingvia®M, the sugar content is significantly reduced while maintaining the original flavor profile. The result with reb m is a lighter, more refreshing taste that works perfectly in various dishes, from pickles to stir-fries, offering a healthier yet equally delicious option.

INGIA Recommended Sugar Reduction Formulas for Sweet and Sour Sauce:

- Ingvia®M: Deal for premium Condiments, offering an excellent taste experience.

- Ingvia®M+: A cost-effective option preferred by many consumers.

What Can We Achieve?

- Sugar Content Reduced by 37%

- Energy Reduced by 34%.

Tomato Hot Pot Base: A Sweet Revolution, Flavor Upgrade

Tomato hot pot base is beloved for its unique sweet and tangy flavor and rich nutritional value. However, its sucrose content is even higher than that of sweet and sour sauce (about 14%).

With Ingvia®M, the sugar content is reduced while the original flavor is preserved, making your hot pot experience healthier and more enjoyable.

INGIA Recommended Sugar Reduction Formulas for Tomato Hot Pot Base:

- Ingvia®M: Enhances the flavor and texture, adding a richer and more nuanced profile to the tomato hot pot base.

- Ingvia®M+: Offers a cost-effective solution with similar flavor enhancements.

What can we achieve？

- Sugar Content Reduced by 34%

- Energy Reduced by 15%

Conclusion

Ingvia®M significantly reduces sugar content while enhancing the flavor profile of compound condiments. Its performance in sweet and sour sauce and tomato hot pot base highlights its potential as a next-generation healthy sweetener. In sweet and sour sauce, Reb M delivers a refreshing sweetness; in tomato hot pot base, it adds depth and complexity; and in Sichuan-style cold dressings, it introduces a unique, fresh sweetness. Regardless of the condiment, Reb M seamlessly integrates, offering a perfect balance of taste and health.