Sucralín was created in 2010 with a clear mission: to offer an alternative to sugar. They wanted to be the best natural-origin sugar substitute. But the consumer is the one who ultimately decides. And for that to happen, a number of factors had to come together to make it possible.
There are two fundamental factors above all the rest. First, creating a product that stands apart from the competition, with enough quality to be recognized as one of the best on the market. And second, having real consumer demand for your product category, with those consumers deciding to give you the “award” for the best product.
To achieve that result, there were a number of factors that did depend on the people behind Sucralín themselves, such as the raw materials used to make Sucralín. If they did not use the best on the market, they would hardly be able to differentiate themselves from the competition, and consumers might buy their products or others without caring about the brand.
So they invested in innovation to obtain the best finished product on the market—the one that satisfied them first, so they would then have a better chance of convincing consumers.
Technical details
Directions for use and dosage: Use like sugar. 1 gram of Sucralín is equivalent to 7 grams of sugar.
Ingredients: Microcrystalline cellulose, hydrated dextrate, E-955 (sucralose), sodium croscarmellose, L-leucine.
Suitable for people with diabetes and celiac disease – gluten-free, lactose-free, does not contain phenylalanine. Suitable for pregnant or breastfeeding women. Suitable for children with diabetes or overweight.
Producer: Sucralín
Origin: Terrassa (Catalonia)
Nutritional information:
Per 100 g
Energy value: 378 kcal/1,608 kJ
Protein: 0 g
Carbohydrates: 93.6 g
Of which sugars: 0 g
Fat: 0 g
Per 1 g:
Energy value: 3.8 kcal/16.1 kJ
Protein: 0 g
Carbohydrates: 0.9 g
Of which sugars: 0 g
Fat: 0 g
Best before: 30 months.
In our country, we are not used to being leaders or trendsetting benchmarks. But over time, little by little, that idea has changed. In premium natural-origin sweeteners, Sucralín is the benchmark to follow.
Highly appealing properties
When Sucralín was created, other sweetener options appeared on the market, some of natural origin such as stevia, very sweet but with an aftertaste that changes the flavor of foods, as it tastes like licorice. Others, such as polyols (erythritol or maltitol), do sweeten, but their consumption can cause flatulence and laxative effects.
Sucralín is the “well-rounded” sweetener. It is concentrated, with no side effects. Its sweetening power is 7 to 10 times sweeter than sugar, with a very similar texture and, most importantly, it tastes like sugar.
In addition, Sucralín made it possible to use it not only to sweeten drinks or dairy products; it also took the step of entering the kitchen, becoming another ingredient in culinary recipes. Its ease of use in cooking completed the circle.
Add to that its extremely low calorie content. It is also suitable for people with diabetes, contains no gluten or lactose, and is liver-friendly (it does not contain phenylalanine, unlike aspartame, the sweetener used in zero-calorie carbonated drinks), giving us a product that changed the way dishes, drinks, and desserts are sweetened forever.
That is how its journey began back in 2011, entering pharmacies and parapharmacies. Thanks to its success, it expanded throughout Spain, broadening its distribution to herbalist shops, diet and nutrition centers, supermarkets, the industrial/professional market and, of course, the internet.