Sucralín was created in 2010 with a clear commitment to offering an alternative to sugar. They wanted to be the best natural-origin sugar substitute. But the consumer is the one who must decide. And for that to happen, a series of factors had to come together to make it possible.
Two fundamental factors stand out above the rest. The first is creating a product that differentiates itself from the competition, with sufficient quality to be recognized as one of the best on the market. The second is that there must be real consumer demand for your product category and that, among those consumers, they choose to grant you the “award” for best product.
To achieve that result, there were a number of factors that did depend on the people who make up Sucralín. Such as the raw materials used to make Sucralín. If they did not use the best on the market, it would be difficult to stand apart from the competition, and consumers could buy their products or others without caring about the brand.
But they invested in innovation to obtain the best final product on the market, one that first satisfied them, and then gave them a better chance of convincing consumers.
Technical information
Directions for use and dosage: Use like sugar. 1 gram of Sucralín is equivalent to 7 grams of sugar.
Ingredients: Dextrin, E-955 (Sucralose)
Suitable for people with diabetes and celiac disease – Gluten-free, lactose-free, contains no phenylalanine,
Producer: Sucralín
Origin: Terrassa (Catalonia)
Nutritional information:
Per 100 g
Energy value: < 100 g kcal/418 kj
Protein: < 0.3 g
Carbohydrates: < 0.1 g
Of which sugars: 0 g
Fat: < 0.05 g
Per 1 gr:
Energy value: < 1g kcal/4.18 kj
Protein: 0 g
Carbohydrates: 0 g
Of which sugars: 0 g
Fat: 0 g
Best before: 30 months.
In our country, we are not used to being leaders or benchmarks that set trends. 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. And others such as polyols (erythritol or maltitol), which do sweeten, but whose consumption causes flatulence and laxative effects.
Sucralín is the “well-rounded” sweetener. It is concentrated and has no side effects. Its sweetening power is between 7 and 10 times sweeter than sugar, with a very similar texture and, most importantly, it tastes like sugar.
In addition, it made it possible to use it not only to sweeten drinks or dairy products, but also took the step of entering the kitchen, becoming another ingredient in the preparation of culinary recipes. Its ease of use in cooking completed the circle.
Add to that its very low calories. 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 soft drinks), giving us a product that changed forever the way dishes, drinks, and desserts are sweetened.
That is how its journey began back in 2011, entering pharmacies and parapharmacies. And, due to its success, it spread throughout Spain, expanding its distribution to herbal shops, dietetic centers, supermarkets, the industrial/professional market and, of course, the internet.