Sugars

Sugar, or sucrose, is well known for the sweetness it provides, its role in balancing flavors and diffusing flavours. There are different types of sugars : some are used as bulking agents, others as anti-crystallizers or because they help to reduce or increase the sweetness of products.

Derived from cane or beet, raw sugars are minimally processed and retain their natural richness. Their amber color, irregular texture and intense aromatic notes make them the ingredients of choice for artisanal production, where taste and authenticity come first.

Substitutes and sweeteners are used to reduce or replace sugar while preserving the pleasure of sweetness. Their variable sweetening power and specific aromatic profile enable recipes to be adapted to current nutritional expectations, without compromising on taste.