Baker Perkins has developed process technology to enable a range of breakfast cereals and extruded snacks, plus glazings and frostings for cereals, to be produced as sugar-free products.

This new capability builds on Baker Perkin’s proven track record in providing process know-how and equipment for sugar-free production of a wide range of confectionery. Sugar-free production technology can be applied to traditionally cooked cornflakes, plus the wide range of cereals and snacks produced on Baker Perkins twin-screw extruders.

The market for sugar-free is growing rapidly, as consumer demands for foods with a healthy image lead them to seek alternatives to heavily sugared products. Governmental pressure to control weight and to promote dietary awareness is also mounting.

Sugar-free products will enable manufacturers to continue to present the beneficial role of cereals as key sources of minerals, vitamins and carbohydrates – without the empty calories of sugar. This is particularly important in the competitive market for nutritious children’s food.

Sugar free production involves cooking and blending a sugar-free material, or polyol, as a sugar replacer. A lengthy programme of research and trials has enabled Baker Perkins to adapt its market-leading range of cereal and snack production equipment to handle the distinctive process parameters that sugar-free replacers create throughout the process, particularly at the handling and transfer stages.

For coated products, the Baker Perkins range of equipment including syrup skids, coating drums and driers can now be engineered with the ability to operate in both sugar-based and sugar-free modes, with simple interchange between the two. This capability can also be retrofitted to existing plant.

Baker Perkins works closely with suppliers of sugar replacers to offer a total package to manufacturers. Isomalt from Palatinit is a typical polyol used successfully by many Baker Perkins customers. The only sugar replacer made exclusively from real sugar, Isomalt has physical properties similar to sugar, resulting in products with a texture and flavour similar to those made with sucrose. Palatinit has been manufacturing Isomalt for over 20 years.

Baker Perkins is a leader in the design and engineering of machinery and systems for cereals and snacks, with an unmatched depth of process know-how. Equipment is available in the Baker Perkins Innovation Centre at Peterborough for cereal and snack manufacturers to develop a full range of sugar-free products and coatings, using their own ingredients if necessary.


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