Real Sugar. Improved Performance.
O’SUGAR™ applies precision particle micronization and controlled wet-format integration to enhance the functional performance of conventional sugar in food systems.
The result is improved sweetness efficiency, reduced total sugar load, and consistent sensory performance without artificial sweeteners or masking agents.
O’Sugar. Reduced Sugar Load, Maintained Sweetness
O’SUGAR™ is a clean label sugar reduction solution enabled by the O’Taste technology platform. By improving how sugar distributes and releases within the food structure, products can achieve the same sweetness perception with less sugar input.
Primary Benefit:
Sugar reduction – using real sugar
Secondary Benefits:
- Consistent sweetness performance
- No artificial sweeteners or masking agents
- No off-notes or lingering aftertaste
- Supports regulatory, nutritional, and reformulation objectives
Processing Compatibility:
O’SUGAR™ is designed for integration into manufacturing operations including:
Blending / Baking
Spraying
Tumbling
Application Scope:
O’SUGAR™ is best suited for low-moisture, fat-containing food systems where oil-based delivery can be fully optimized. Representative applications include:
- Spreads
- Confections
- Baked goods
- Breakfast cereals and granola
- Bars
- Select frozen desserts
- Coatings and Fillings
Reduced Sodium. Maintained Salty Impact.
O’SALT™ enhances the performance of conventional salt through O’TASTE™ precision particle micronization and controlled wet-format integration. By improving particle distribution and delivery efficiency, the system enables meaningful sodium reduction while preserving salty perception across applications.
Reduced Sodium. Maintained Salty Impact.
Primary Benefit:
Sodium reduction without alternative systems
Secondary Benefits:
- Maintains salty perception at reduced sodium levels
- No potassium chloride or bitterness-masking agents
- Improved adhesion and coverage uniformity
- Consistent performance across processing methods
- Cost structure aligned with conventional salt systems
Processing Compatibility:
O’SALT™ is designed for integration into standard manufacturing operations, including:
Spraying
Tumbling
Baking
Direct or Post Frying Applications
Application Scope:
Representative applications include:
- Snack foods (chips, puffs, extruded products)
- Crackers and savory baked goods
- Topical coatings and oil-tumble systems
- Dry and semi-dry seasoning blends
- Fried snack applications
Improved Spice Performance. Greater System Efficiency.
The O’SPICE™ platform enhances conventional spice systems through precision particle micronization and controlled wet-format integration, improving coverage and flavor efficiency per unit input.
The system reduces reliance on carrier materials and dry powder handling, supporting cleaner labels, improved plant environments, stronger adhesion, and greater process consistency.
Improved Spice Performance. Greater Ingredient Efficiency.
Primary Benefit:
Reduced spice load and improved ingredient efficiency, while decreasing reliance on common carriers and anti-caking agents used in conventional seasoning systems.
Secondary Benefits:
- Maintains strong, consistent flavor expression at lower usage levels
- Improved distribution, adhesion, and dosing precision
- Reduces airborne particulates and powder clumping
- Supports cleaner processing environments and improved line hygiene
- Eliminates fillers, carriers, and unnecessary flow agents
Processing Compatibility:
O’SPICE™ is designed for integration into standard manufacturing operations, including:
Spraying
Tumbling
Folding
Coating and Enrobing
Application Scope:
O’SPICE™ performs optimally in low-moisture and fat-containing systems where oil-based delivery can be fully utilized. Representative applications include:
- Snack foods
- Nuts and coated snack products
- Savory baked goods
- Topical seasoning systems
- Select sauces and fat-containing formulations
