Food tech startup B.T. Sweet, Ltd. has unveiled Cambya, a plant-based, one-to-one drop-in sugar replacer for multiple food applications. 

The proprietary formula, based on soluble fibers, monk fruit, and select botanicals, is a one-to-one equivalent to sugar both in body and taste, and offers a rich source of naturally derived fibers. Cambya delivers sweetening capacity without the need for masking agents. It does not leave any lingering aftertastes.

“While natural sweeteners are gaining popularity, the tendency for some of them to give off a bitter lingering aftertaste limits their use,” says Gil de-Picciotto, co-inventor of B.T. Sweet. “Cambya applies a unique process to overcome these organoleptic challenges by targeting the hydrophobic sites on natural sweeteners, rendering them less accessible to flavor receptors. This, in turn, delivers sugar-like sweetening and bulking effect.”

The sweetening platform is the result of a three-year R&D campaign of mixing and matching a broad range of fibers, natural sweeteners and botanicals. The team also explored different development techniques to ensure high solubility and superior blending capacity for smooth integration into food and beverage products, all with minimal processing.

“By design, our unique sweetening system embodies all the properties of table sugar in taste and texture, but actually contains zero added sucrose or artificial additives, and adds better-for-you attributes,” says Yoav Gaon, CEO and business development manager of B.T. Sweet. “Our goal is to bridge the gap between consumers’ desire for indulgence and the drive to curb sugar intake. This solution also helps food and beverage makers reformulate their products, clean up labels, and remove undesirable “high sugar” warnings currently mandated in numerous countries.”

B.T. Sweet’s formulation can meet the functional needs of a versatile range of food applications. It is based on soluble fibers which help improve digestion and increase satiety. The spray-dried composition is based on a short-list of plant-based botanical ingredients and contains no GMOs.

“We can say, quite literally, that Cambya’s proof is in the pudding,” says Dagi Pekatch, the company’s founder and chairman. “We have lab-tested our formulation in various confectionery applications, including ice cream and pudding, with very encouraging and mouth-watering results. Cambya will be produced in Europe and several CPG brands already are line-testing it.”

Cambya runs on a “plug and play” business model, helping food companies reformulate their CPG brands. The company also serves new players and start-ups developing novel food innovations. Cambya’s model gives the manufacturer flexibility to completely switch to its sweetening system or balance it with standard sugar or other sweeteners, according to desired levels.

“We have a working proof-of-concept that confirms applicability in dry, wet-hot, and cold applications,” Gaon says. “This significantly shortens lab-and-line food trial time and costs. Cambya offers a ‘one-fits-all’ solution, just like sugar.”