Products in Beverage: Cookies

NUTRIOSE® FM 06 L is the sugar-free soluble fiber of natural origin that helps you comfortably reach your daily targets. Liquid version to help our customers optimize production efficiencies with liquid ingredients, no need for dissolution. Competitive shelf-live (18 months).

ViaTech™ TS1200 GRAN is a high purity, white to off-white granulated powder with a sweet taste. It is a high-purity sweetener system that can be used in various applications such as beverages, fruit juices, jellies, jams, confectionery, dairy, frozen novelties, snacks, cereals, bakery, chewing gum, and tabletop sweeteners. ViaTech™ TS1200 GRAN is a high-potency sweetener useful in formulating products with reduced calorie and sugar content.

Truvia™ Stevia (RA80) is a high-purity, white to off-white fine powder with a sweet taste produced from the Stevia rebaudiana Bertoni plant. Truvia™ Stevia (RA80) is a high-purity sweetener from the stevia leaf, offering a clean, sweet taste suitable for use in numerous applications, such as beverages, fruit juices, jellies, jams, confectionery, dairy products, frozen novelties, snacks, cereals, bakery items, chewing gum, and tabletop sweeteners.

Gerkens® 22-24% Aristocrat is a cocoa powder derived from cocoa mass through hydraulic pressing, where cocoa butter is separated from the cocoa cake, which is then pulverized into a fine, free-flowing cocoa powder. Cocoa mass is produced from cocoa beans, which are deshelled, broken into cocoa nibs, alkalized (except for the natural cocoa powder), roasted, and ground into a fine cocoa mass. This product is known for its fine powder texture and medium red-brown color.

Gerkens® 10-12% Russet Plus is a cocoa powder obtained through hydraulic pressing of cocoa mass, separating cocoa butter from the cocoa cake, which is then pulverized into a fine, free-flowing cocoa powder. Cocoa mass is produced from cocoa beans, which are deshelled, broken into cocoa nibs, alkalized (except for the natural cocoa powder), roasted, and ground into a fine cocoa mass. This product is characterized by its fine powder texture and dark red color.

IsoClear™ 42% High Fructose Corn Syrup is produced using an enzyme/enzyme process. It has a high quality, clean, non-masking taste and clarity, making it ideal for use in the food and beverage industries. This easy-handling, stable syrup with 94% (DSB) combined fructose and dextrose solids may be used to replace up to 100% of sucrose or invert syrup in many food and beverage applications.

Clearsweet™ 43/43 N Heirloom Corn Syrup is an acid-converted, carbon-refined corn syrup suitable for various food applications. It is made from non-GMO corn. This corn syrup contributes body to products like beverages, sauces, and condiments while also preventing crystallization in items like ice cream and confections.

Clearsweet™ 63/44 Corn Syrup is a conventional acid enzyme carbon-refined corn syrup with two percent more solids than Clearsweet™ 63/43 Corn Syrup. This syrup is used in the baking and beverage industries due to its high sweetness, fermentability, and enhanced levels of mono- and disaccharides.

IsoClear™ 55% High Fructose Corn Syrup is a high fructose corn syrup produced using an enzyme/enzyme process. It is sweet with a clean, non-masking taste, making it suitable for the food and beverage industries. This stable syrup contains 96% (DSB) combined fructose and dextrose solids, and it can replace up to 100% of sucrose or invert syrup in many applications.

Clearsweet™ 63/43 N Low SO2 Heirloom Corn Syrup is a conventional acid enzyme carbon-refined corn syrup with a relatively high concentration of mono- and disaccharides. Made from non-GMO corn, this corn syrup's increased simple sugar content improves its sweetening power, reduces viscosity, and lowers water activity, making it suitable for various applications in baking, flavoring, beverages, canning, and confections.

ViaTech™ TS400 is a high purity, white to off-white fine powder with a sweet taste. It is a high-purity sweetener system suitable for various applications, including beverages, fruit juices, jellies, jams, confectionery, dairy, frozen novelties, snacks, cereals, bakery, chewing gum, and tabletop sweeteners. It is used to formulate products with reduced calorie and sugar content.

ViaTech™ TS7000 is a high purity, white to off-white fine powder with a sweet taste. It is a high-purity sweetener system that can be used in a wide variety of applications, including beverages, fruit juices, jellies, jams, confectionery, dairy, frozen novelties, snacks, cereals, bakery chewing gum, and tabletop sweeteners. As a high-potency sweetener, ViaTech™ TS7000 is useful in formulating products with reduced calorie and sugar content.

Clearsweet™ 63/43 Corn Syrup by Cargill is a conventional acid enzyme carbon-refined corn syrup, known for its relatively high concentration of mono- and disaccharides compared to other corn sweeteners. Clearsweet™ 63/43 Corn Syrup primary function is to serve as a nutritive sweetener.

Advantage® PS-102 All-Purpose Shortening RSPO-MB is a versatile product with several functions, including serving as a shortening, fat, and oil ingredients. It enhances mouthfeel with essential fatty acids and lipids, offering a range of labeling claims such as sustainability, additive-free composition, non-GMO, halal, plant-based, and kosher. This product carries certifications and compliances, including RSPO-certified sustainable palm oil and Kosher certifications. It is conveniently presented in a cube-shaped, solid format.

Gerkens® 10-12% Garnet is a cocoa powder obtained through the hydraulic pressing of cocoa mass, leading to the separation of cocoa butter from the cocoa cake. The resulting cocoa cake is finely pulverized into a free-flowing cocoa powder. The cocoa mass utilized in its production originates from cocoa beans, which are deshelled and broken into cocoa nibs (the kernels). These cocoa nibs undergo alkalization (except for natural cocoa powder), roasting, and grinding, resulting in a fine cocoa mass. This cocoa powder is characterized by its fine, free-flowing texture and a deep, rich dark-red color.

Gerkens® 10-12% Amber is a cocoa powder obtained by hydraulic pressing of cocoa mass, separating cocoa butter from the cocoa cake, and subsequently pulverizing it into a fine, free-flowing cocoa powder. Cocoa mass is produced from cocoa beans, which are deshelled and broken into cocoa nibs (the kernels). These kernels are alkalized (except for natural cocoa powder), roasted, and ground into a fine cocoa mass. The resulting cocoa powder is a fine, free-flowing powder with a light brown color.

Zerose™ Erythritol B Standard Granular is recommended for use in sugar-free, calorie-reduced, sugar-reduced crystallized confectionery, fruit preparations, jams, baked goods, condiments, sauces, toppings, syrups, chocolate coatings, frozen dairy and non-dairy desserts, and beverages. It provides taste improvement and qualitative synergy to high-potency sweeteners in soft drinks and helps to mask the bitter taste in beverages, providing greater shelf stability.

Clearsweet™ 63/43 IX Corn Syrup is a traditional acid enzyme carbon-refined corn syrup, which has been demineralized to reduce salt and SO₂ content. This syrup primarily functions as a nutritive sweetener and is extensively used in various food products, including pies, pastries, canned fruits, candies, ice cream, bread, and many more.

Clearsweet™ 63/43 Low SO2 Corn Syrup is a conventional acid enzyme carbon-refined corn syrup with the added feature of a minimal sulfur dioxide content. The enzymatic conversion of long chain dextrins into mono- and disaccharides gives Clearsweet™ 63/43 Low SO2 Corn Syrup a high concentration of fermentable sugars. This property, coupled with high sweetening power and lower viscosity, makes it an excellent syrup for baking, flavoring, and beverage applications

Gerkens® 10-12% Sienna is a cocoa powder obtained by hydraulic pressing of cocoa mass, separating cocoa butter from the cocoa cake, which is then pulverized into a fine, free-flowing cocoa powder. Cocoa mass is produced from cocoa beans, which are deshelled and broken into cocoa nibs (the kernels). These kernels are alkalized (except for the natural cocoa powder), roasted, and ground into a fine cocoa mass, resulting in a fine powder with free-flowing properties and a dark red-brown color.

ViaTech™ TS400++ is a high purity, white to off-white fine powder with a sweet taste. Like other ViaTech™ products, it is a high-purity sweetener system suitable for use in a wide variety of applications, including beverages, fruit juices, jellies, jams, confectionery, dairy, frozen novelties, snacks, cereals, bakery, chewing gum, and tabletop sweeteners. It can be used to create products with reduced calorie and sugar content.

ViaTech™ TS300 is a high purity, white to off-white fine powder with a sweet taste. It is a high-purity sweetener system that can be used in a wide variety of applications, including beverages, fruit juices, jellies, jams, confectionery, dairy, frozen novelties, snacks, cereals, bakery, chewing gum, and tabletop sweeteners. It is effective in formulating products with reduced calorie and sugar content.

Gerkens® 22-24% Garnet is a cocoa powder obtained through the hydraulic pressing of cocoa mass, separating cocoa butter from the cocoa cake, and subsequently pulverizing it into a fine, free-flowing cocoa powder. Cocoa mass is produced from cocoa beans, which are deshelled and broken into cocoa nibs (the kernels). These kernels undergo alkalization (except for natural cocoa powder), roasting, and grinding to yield a fine cocoa mass, characterized by its fine powder consistency, free-flowing nature, and a deep, rich dark-red color.

Truvia™ Stevia (RA95 GRAN) is a high-purity, white to off-white granulated powder with a sweet taste, produced from the Stevia rebaudiana Bertoni plant. This granulated sweetener, Truvia™ Stevia (RA95 GRAN), is derived from the stevia leaf and offers a clean, sweet taste for use in various applications, including beverages, fruit juices, jellies, jams, confectionery, dairy products, frozen novelties, snacks, cereals, bakery items, chewing gum, and tabletop sweeteners.

Gerkens® 10-12% Russet is a cocoa powder obtained through hydraulic pressing of cocoa mass, separating cocoa butter from the cocoa cake, which is then pulverized into a fine, free-flowing cocoa powder. Cocoa mass is produced from cocoa beans, which are deshelled and broken into cocoa nibs, alkalized (except for the natural cocoa powder), roasted, and ground into a fine cocoa mass. This product is characterized by its fine powder texture and medium red-brown color.

Gerkens® 10-12% Tano is a cocoa powder obtained by hydraulic pressing of cocoa mass, which separates cocoa butter from the cocoa cake. The cocoa cake is then finely pulverized into a free-flowing cocoa powder. The cocoa mass used in its production comes from cocoa beans, which are deshelled and broken into cocoa nibs (the kernels). These cocoa nibs undergo alkalization (except for natural cocoa powder), followed by roasting and grinding, producing a fine cocoa mass. This cocoa powder is characterized by its fine, free-flowing t

Gerkens® 22-24% Amsterdam is a cocoa powder obtained by hydraulic pressing of cocoa mass, where cocoa butter is separated from the cocoa cake. The cocoa cake is then pulverized into a fine, free-flowing cocoa powder. Cocoa mass is produced from cocoa beans, which are deshelled and broken into cocoa nibs. These nibs are alkalized (except for the natural cocoa powder), roasted, and ground into a fine cocoa mass. Gerkens® 22-24% Amsterdam cocoa powder has a fine powder appearance, is free-flowing, and has a dark red color.

Eversweet™ Stevia Sweetener is a high-purity, white to off-white hygroscopic fine powder with a sweet taste. It is produced by fermentation and serves as a high-potency sweetener with a clean, sweet taste. This sweetener can be used in various applications, including soft drinks, fruit juices, ice cream, yogurt, jellies, jams, chewing gum, and tabletop sweeteners. It is useful in formulating products with reduced or zero carbohydrate, calorie, and sugar content.

Clearsweet™ 63/43 N Heirloom Corn Syrup is a conventional acid enzyme carbon-refined corn syrup distinguished by its relatively high mono- and disaccharide content compared to other corn sweeteners. It is crafted from non-GMO* corn, making it a desirable choice for various applications.

ViaTech™ TS300++ is a high purity, white to off-white fine powder with a sweet taste. Similar to other ViaTech™ products, it is a high-purity sweetener system applicable in a wide range of applications, including beverages, fruit juices, jellies, jams, confectionery, dairy, frozen novelties, snacks, cereals, bakery, chewing gum, and tabletop sweeteners. It can be used to formulate products with reduced calorie and sugar content.

Gerkens® 10-12% Atobo is a cocoa powder manufactured through the hydraulic pressing of cocoa mass, leading to the separation of cocoa butter from the cocoa cake. The cocoa cake is subsequently pulverized into a finely textured, free-flowing cocoa powder. Cocoa mass is produced from cocoa beans, which are initially deshelled and broken into cocoa nibs (the kernels). These kernels undergo alkalization (except for the production of natural cocoa powder), followed by roasting and grinding to create a finely textured cocoa mass. The resulting cocoa powder is characterized by its fine, free-flowing texture and a dark red-brown color.

Gerkens® 10-12% Duchess is a cocoa powder obtained through the hydraulic pressing of cocoa mass. In this process, cocoa butter is separated from the cocoa cake, which is then pulverized into a fine, free-flowing cocoa powder. Cocoa mass is produced from cocoa beans, which are deshelled, broken into cocoa nibs, alkalized (except for the natural cocoa powder), roasted, and ground into a fine cocoa mass. This product is characterized by its fine powder texture and medium red-brown color.

Gerkens® 22-24% Amber is a cocoa powder produced by subjecting cocoa mass to hydraulic pressing, which separates cocoa butter from the cocoa cake. The resulting cocoa cake is then finely pulverized into a free-flowing cocoa powder. Cocoa mass is derived from cocoa beans, which undergo the processes of deshelling and breaking into cocoa nibs (the kernels). These cocoa nibs are alkalized (with the exception of natural cocoa powder), roasted, and ground to create a finely textured cocoa mass. The end product is a fine, free-flowing cocoa powder with a light brown color.

Clearsweet™ 95% Refined Liquid Dextrose Corn Syrup is a low ash, demineralized corn syrup with a high dextrose content. It is ideal for applications requiring high fermentability and sweetness, particularly in baking, brewing, fermentation, pickles, and wines, where dextrose crystallization is not a concern.

Gerkens® 10-12% Organic Alkalized is a cocoa powder obtained through hydraulic pressing of cocoa mass, where cocoa butter is separated from the cocoa cake, which is then pulverized into a fine, free-flowing cocoa powder. Cocoa mass is produced from cocoa beans, which are deshelled and broken into cocoa nibs. These nibs are alkalized (except for the natural cocoa powder), roasted, and ground into a fine cocoa mass. Gerkens® 10-12% Organic Alkalized Cocoa Powder has a fine powder appearance and a medium red-brown color.