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.
There are two fundamental factors above all the rest. First, creating a product that stands out from the competition, with enough quality to be recognized as one of the best on the market. And second, that there is real consumer demand for your product category, and that consumers decide to award you the “prize” for best product.
To achieve that result, there were a series 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 out 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, giving them a better chance of convincing consumers afterward.
Technical sheet
Directions for use and dosage: Use like sugar. 1 gram of Sucralín is equivalent to 7 grams of sugar.
Ingredients: Dextrose, Maltodextrin, E-955 (Sucralose).
Suitable for people with diabetes and celiac disease – Gluten-free, lactose-free, contains no phenylalanine
Producer: Sucralín
Origin: Terrassa (Catalonia)
Nutrition information:
Per 100 g
- Energy value: 361 kcal/1,534 kJ
- Protein: 0 g
- Carbohydrates: 88 g
- Of which sugars: 0 g
- Fat: 0 g
Per sachet:
- Energy value: 12.27 kcal/2.88 kJ
- Protein: 0 g
- Carbohydrates: 0.71 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 attractive 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 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 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 to take the step of entering the kitchen, becoming one more ingredient in culinary recipes. Its ease of use in cooking completed the circle.
Add to this its very low calorie content. It is also suitable for people with diabetes, contains no gluten or lactose, and is gentle on the liver (it does not contain phenylalanine as Aspartame does, the sweetener used in zero-calorie soft drinks), giving us a product that changed the way dishes, drinks, and desserts are sweetened forever.
This is how its journey began back in 2011, entering pharmacies and parapharmacies. And because of its success, it spread throughout Spain, expanding distribution to herbal shops, dietetic centers, supermarkets, the industrial/professional market, and of course, the internet.
Storage: in a cool place away from light.