Home · About Us · Our Products · Trehalove™ · SteviPura™ · FusionSweet™ · Applications · Science · Partners · Contact












Better Ingredients. Better Food. For Everyone.

We make the sweetener ingredients that go inside the foods you love — cleaner, longer-lasting, and better for you. No compromise on taste. No shortcuts on science.

Explore Our Products

Home · About Us · Our Products · Trehalove™ · SteviPura™ · FusionSweet™ · Applications · Science · Partners · Contact


Three Ingredients. Each Built for a Specific Job.

Trehalove™ protects texture and extends shelf life. SteviPura™ delivers clean sweetness without compromise. FusionSweet™ combines both into a single sugar-reduction system. Each product is distinct — choose the one that fits your formulation challenge.

Trehalove™ Fermentation-Derived Trehalose

Produced via proprietary enzymatic bioconversion of tapioca starch. Purity exceeding 98%. Validated for moisture retention, starch stabilization, and shelf-life extension across bakery, meat, dairy, and frozen applications.

SteviPura™

High-Purity Rebaudioside M

Minimum 95% Reb M by HPLC. 200–350× the sweetness of sucrose. No bitterness at functional usage levels. Heat-stable to 200°C. Suitable for zero-sugar, diabetic-friendly, and clean-label positioning.

FusionSweet™ Integrated Sugar Reduction System

Trehalose, Reb M, and beet sugar combined in a single ingredient system. Enables up to 50% sucrose replacement while preserving sweetness profile, mouthfeel, and processing performance.

Home · About Us · Our Products · Trehalove™ · SteviPura™ · FusionSweet™ · Applications · Science · Partners · Contact

We Started in the Lab. We Stay Close to Your Kitchen.

Sweetly Group was founded in 2010 on a straightforward premise: the food industry needed better sweetener ingredients — not just sweeter ones. We are a specialized biotechnology manufacturer, producing fermentation-derived and high-purity natural sweetener ingredients for food manufacturers, ingredient distributors, and F&B brands operating at commercial scale.

Our production facilities in the Northern Ireland, and Brazil operate under ISO/IEC 17025 accreditation and GMP certification. Every batch is traceable from substrate to finished powder. Our R&D team works directly with customer NPD functions — not just to supply an ingredient, but to help it perform in the specific context of your product and process.

We do not sell commodity sweeteners. We manufacture functional ingredients with documented performance data, and we stand behind every technical claim with third-party validated evidence.

Home · About Us · Our Products · Trehalove™ · SteviPura™ · FusionSweet™ · Applications · Science · Partners · Contact

The Numbers Behind the Claims.

Every figure below is drawn from validated production data or third-party laboratory testing. We publish these not as marketing, but as a baseline for technical conversations.

3

Three Ingredients. Three Different Jobs.

Trehalove™ protects texture and locks in moisture. SteviPura™ delivers clean sweetness with no bitterness. FusionSweet™ does both at once. Each is made differently, tested differently, and used differently.

98%+

Purity Across All Products

Most sweetener suppliers test occasionally. We test every batch, using HPLC — the gold standard in analytical chemistry. You get an ingredient you can trust, and a Certificate of Analysis to prove it.

50%

Less Sugar. Same Taste.

FusionSweet™ has replaced up to half the sugar in real products — biscuits, drinks, ice cream, yogurt — without anyone noticing the difference. That's not a lab result. That's what our manufacturing partners report.

5

Vitamins That Actually Survive Processing.

Adding vitamins to a product is easy. Keeping them stable through heat, moisture, and storage is not. Our sweetener systems have been validated to protect Vitamins A, B-complex, C, D, and E — so the nutrition on your label is still there when the product reaches the shelf.

Home · About Us · Our Products · Trehalove™ · SteviPura™ · FusionSweet™ · Applications · Science · Partners · Contact

Clean Ingredients Start With a Clean Process.

Founded in 2010. ISO/IEC 17025 accredited. GMP-certified. 150,000 MT annual capacity across facilities in the Poland, Northern Ireland, and Brazil.

Proprietary Bioprocess

Our 7-stage enzymatic fermentation platform converts food-grade tapioca starch into ultra-high-purity trehalose. No chemical solvents. No heavy-metal catalysts. The same process underpins all three of our ingredient lines.

22 + Active Supply Markets

Commercial supply partnerships with food manufacturers, pharmaceutical companies, and nutraceutical brands across Europe, Asia-Pacific, and the Americas.

150,000 MT/Year Capacity

Fully automated continuous-process production lines. GMP-certified. ISO/IEC 17025 accredited. Full chain-of-custody traceability from raw substrate to finished ingredient.

Continuous R&D Investment

Our internal research program focuses on next-generation bioactive sweetener systems, vitamin co-delivery stability, and functional ingredient performance under commercial processing conditions.



Home · About Us · Our Products · Trehalove™ · SteviPura™ · FusionSweet™ · Applications · Science · Partners · Contact


Trehalove™

Fermentation-Derived Trehalose for Commercial Food Applications

Trehalove™ is Sweetly Group's commercial trehalove™ ingredient, produced through a proprietary enzymatic bioconversion process using food-grade tapioca starch as the substrate. The process uses trehalose synthase and maltooligosyl trehalose synthase enzymes under precision-controlled bioreactor conditions — a non-GMO fermentation pathway that yields trehalose at purity exceeding 98%, without chemical solvents or heavy-metal catalysts. The result is a crystalline powder that performs consistently across bakery, meat, dairy, frozen, and prepared food applications.

Home · About Us · Our Products · Trehalove™ · SteviPura™ · FusionSweet™ · Applications · Science · Partners · Contact

From Tapioca Starch to 98%+ Pure Trehalose.

The production of Trehalove™ begins with food-grade tapioca starch — a clean, non-GMO substrate. What follows is a multi-stage enzymatic bioconversion process that does not rely on chemical synthesis, acid hydrolysis, or heavy-metal catalysts.

Starch substrates enter a precision-controlled bioreactor environment where two key enzymes — trehalose synthase (TreS) and maltooligosyl trehalose synthase (MTSase) — catalyze the conversion of maltose to trehalose through a well-characterized biochemical pathway. Bioreactor conditions including temperature, pH, and dissolved oxygen are maintained within tight tolerances throughout the conversion cycle. The resulting trehalose-rich liquor is then processed through membrane filtration to remove residual proteins and polysaccharides, followed by activated carbon purification to eliminate color and odor compounds, and finally spray-dried to produce a free-flowing crystalline powder.

Trehalove™ in Action.

Trehalove™ has been validated across more than 40 food matrices, from ambient bakery to frozen protein applications. The video above shows the ingredient in commercial production context. Technical documentation, application trial data, and formulation guidance are available on request.

Home · About Us · Our Products · Trehalove™ · SteviPura™ · FusionSweet™ · Applications · Science · Partners · Contact

Trehalove™ Measured Performance by Application

The following data is drawn from controlled application trials conducted in commercial food production environments. Results reflect standard usage levels unless otherwise noted.

Bakery — Moisture Retention

Sandwich breads formulated with Trehalove™ maintained fresh-baked texture for 7 days at ambient storage — a 52% extension versus the control. Springiness and crumb structure were preserved without modification to the base recipe.

Frozen Fruit — Color Stability

Natural pigment retention in frozen berry compotes improved by 42% over a 6-month storage period. Trehalove™ forms a protective matrix around anthocyanin-rich cell structures, reducing oxidative degradation during freeze-thaw cycles.

Starch-Based Products — Retrogradation Control

Retrogradation in pasta and pre-cooked rice was reduced by 85% at 4°C over a 3-day holding period. This translates directly to reduced waste and improved consistency in foodservice and ready-meal applications.

Meat Processing — Cook Loss Reduction

In commercial chicken breast processing, cook loss was reduced from 18% to 4% with Trehalove™ inclusion. Moisture retention after cooking improved by 33%, with no impact on flavour profile or label declaration.

Home · About Us · Our Products · Trehalove™ · SteviPura™ · FusionSweet™ · Applications · Science · Partners · Contact

Trehalove™ Further Application Data

Performance across sauces, baked goods, frozen vegetables, and pasta — each category tested under commercial processing conditions.

Sauces & Gravies — Emulsion Stability

Emulsion stability in commercial sauces and gravies improved by 65% with Trehalove™ inclusion. Hot-holding time at 65°C extended by a factor of four, reducing consistency complaints in foodservice operations.

Baked Goods — Volatile Aroma Retention

Key aromatic compounds in baked goods were retained at 92% after 6 months of frozen storage — 40% higher than the control. Trehalove™ encapsulates volatile flavor compounds within its amorphous matrix, protecting them through freeze-thaw cycles.

Frozen Vegetables — Chlorophyll Stability

Chlorophyll stability in frozen green vegetables extended by 50%, maintaining visual vibrancy for up to 180 days. Browning in cut produce was reduced by 85%, extending display life in prepared salad applications by a factor of three.

Fresh Pasta — Surface Starch Control

Starch retrogradation in fresh pasta reduced by 78% under refrigeration over 96 hours. Surface starch leaching during cooking decreased by 62%, reducing waste and improving texture consistency in commercial kitchen environments.

Home · About Us · Our Products · Trehalove™ · SteviPura™ · FusionSweet™ · Applications · Science · Partners · Contact

SteviPura™

High-Purity Rebaudioside M for Clean-Label Sweetening

The stevia leaf contains more than 40 distinct steviol glycosides. Most commercial stevia ingredients are built around Rebaudioside A — the most abundant glycoside, and the one most associated with the bitterness and lingering aftertaste that has limited stevia's adoption in premium applications. Rebaudioside M is different. It is present in the stevia leaf at concentrations below 1%, which is why it has historically been expensive to isolate. It is also the glycoside that most closely mimics the temporal sweetness profile of sucrose — clean onset, no delay, no bitterness at functional usage levels.

SteviPura™ is Sweetly Group's high-purity Reb M ingredient, produced to a minimum 95% Reb M specification verified by HPLC on every batch. At 200–350× the sweetness of sucrose, it is effective at usage rates as low as 0.02–0.04% in beverage applications. It is heat-stable to 200°C, pH-tolerant across the range relevant to food and beverage processing, and compatible with dairy protein systems. For R&D teams, this means fewer masking agents, simpler formulations, and a cleaner label — without compromising on sweetness intensity or consumer acceptance.

Home · About Us · Our Products · Trehalove™ · SteviPura™ · FusionSweet™ · Applications · Science · Partners · Contact

The Glycoside Hierarchy — Why Specification Matters

Reb A vs. Reb M — A Practical Comparison

Rebaudioside A is the workhorse of the commercial stevia market. It is abundant, relatively inexpensive to produce, and effective at low sugar-reduction targets. At higher usage levels — typically above 30% sucrose replacement — its bitterness and metallic aftertaste become formulation liabilities. Masking agents, flavor modifiers, and additional sweetener blending are commonly required to compensate.

Rebaudioside M does not present these challenges at functional usage levels. Consumer sensory panels consistently rate Reb M as the closest to sucrose in both onset and finish. This is not a marginal improvement — it is the difference between a product that requires flavor correction and one that does not.

  • Minimum 95% Reb M purity (HPLC-validated)
  • Zero bitterness at functional usage levels
  • 200–350× the sweetness of sucrose
  • Calorie-free and suitable for diabetic-friendly labeling
  • Non-GMO and clean-label compliant
  • Available in powder and liquid concentrate formats

SteviPura™ — Where It Works and Why

SteviPura™ is effective across a wide range of food and beverage categories. The following outlines typical usage contexts, recommended application ranges, and category-specific performance notes.

Beverages

Zero-sugar carbonated drinks, functional waters, sports drinks, cold brew coffee, and RTD teas. Effective at 0.02–0.04% inclusion — significantly lower than bulk sweeteners. Heat-stable through hot-fill processing. Compatible with citric acid and natural flavor systems.

Dairy & Frozen Desserts

Low-sugar yogurts, ice creams, protein shakes, and flavored milks. SteviPura™ is compatible with dairy protein systems and does not interfere with fermentation cultures. When combined with Trehalove™, it supports complete sugar reduction in dairy without texture compromise.

Bakery & Snacks

Heat-stable to 200°C — maintains sweetness profile through oven baking, extrusion, and hot-fill processing. Suitable for cookies, granola bars, protein snacks, and better-for-you cereal formulations. Does not contribute to Maillard browning at standard inclusion levels.

Cosmetics & Oral Care

Food-grade purity makes SteviPura™ suitable for toothpaste, mouthwash, lip balm, and edible cosmetic applications. Its antimicrobial properties provide additional functional value in oral care formulations. Available in liquid concentrate format for ease of incorporation.

Home · About Us · Our Products · Trehalove™ · SteviPura™ · FusionSweet™ · Applications · Science · Partners · Contact

FusionSweet™

A Three-Component Sugar Reduction System in a Single Ingredient

Sugar reduction in food formulation is rarely a single-ingredient problem. Sucrose contributes sweetness, but it also provides bulk, moisture retention, texture, and mouthfeel. Replacing it with a high-intensity sweetener addresses the sweetness — but leaves the other functional gaps unfilled. The result is typically a product that requires multiple additional ingredients to compensate: bulking agents, humectants, texture modifiers, and flavor maskers.

FusionSweet™ is designed to address this problem at the system level. By combining Trehalove™ trehalose, SteviPura™ Reb M, and beet sugar in a single, pre-optimized ingredient system, it delivers sweetness, bulk, moisture management, and texture stability in one addition. The trehalose component handles moisture retention and starch stabilization. The Reb M component delivers clean sweetness at low inclusion levels. The beet sugar component provides the bulk and mouthfeel that high-intensity sweeteners cannot. Together, they enable up to 50% sucrose replacement without the formulation complexity that typically accompanies it.

Home · About Us · Our Products · Trehalove™ · SteviPura™ · FusionSweet™ · Applications · Science · Partners · Contact

FusionSweet™ — The Commercial Case

50%

Sucrose Reduction

Achievable across bakery, beverages, dairy, and confectionery in a single reformulation cycle, without additional masking agents or texture modifiers.

99%

Fully Declarable Label

All three components — trehalose, Reb M, and beet sugar — are recognized ingredient names. No E-numbers. No consumer-unfriendly terminology.

30%

Calorie Reduction

Versus full-sugar baseline formulations at standard FusionSweet™ gentle on blood sugar and Gut support Trehalose feeds Bifidobacterium

30%

Shelf Life Extension

Versus sucrose-only control formulations in accelerated aging studies. Driven by the moisture-management properties of the trehalose component.

Cost Positioning

FusionSweet™ is priced competitively against conventional sugar-reduction systems. The efficiency of Sweetly Group's biotechnology production process means that the functional performance advantage does not come at a premium price point. For procurement teams evaluating total formulation cost — including the additives that FusionSweet™ can replace — the economics are typically favorable versus multi-ingredient sugar-reduction approaches.

Home · About Us · Our Products · Trehalove™ · SteviPura™ · FusionSweet™ · Applications · Science · Partners · Contact

Vitamin Synergy — Formulating for Fortification

Vitamin fortification in food and beverage products introduces a set of formulation challenges that sweetener systems can either complicate or resolve. Fat-soluble vitamins (A, D, E) require stable emulsion environments. Water-soluble vitamins (B-complex, C) are sensitive to oxidation, heat, and pH. When a sweetener system disrupts moisture balance or introduces reactive compounds, vitamin stability suffers — and label claims become difficult to substantiate.

Sweetly Group's ingredient platform has been validated for compatibility with Vitamins A, B-complex, C, D, and E under standard food processing conditions. This compatibility is not incidental. The amorphous glass-forming properties of trehalose create a protective matrix that reduces oxidative exposure for sensitive vitamins during processing and storage. For brands building health-positioned products, this means the sweetener system actively supports — rather than undermines — the nutritional story on the label.

Vitamin co-delivery compatibility data is available on request for each of our three ingredient lines. Contact our technical team to discuss your specific fortification targets.

FusionSweet™ in Ice Cream — A Category Case Study

Ice cream is one of the most technically demanding applications for sugar reduction. Sucrose contributes to freezing point depression, crystal size control, and mouthfeel — all of which must be maintained when it is partially replaced. The following outlines how FusionSweet™ addresses each of these challenges.

Ice Crystal Control

FusionSweet™ reduces free water activity in the ice cream mix, inhibiting the growth of large ice crystals during freezing and storage. The result is a finer, more uniform crystal structure — and a smoother texture that holds through freeze-thaw cycles.

Melt Resistance

The trehalose component forms an amorphous solid phase that slows the rate of melting at ambient temperature. In consumer testing, FusionSweet™-formulated ice cream maintained its shape significantly longer than sucrose-only controls under equivalent conditions.

Scoop Firmness & Structure

FusionSweet™ supports the structural integrity of the frozen matrix, ensuring consistent scoop firmness and density. This is particularly relevant for premium and artisan ice cream formats where texture is a primary quality indicator.

FusionSweet™ — Shelf Life and Freshness Applications

Beyond sweetness, FusionSweet™ contributes active moisture management across beverage and produce applications — extending shelf life without additional preservatives or modified atmosphere packaging.

Beverage Stability

FusionSweet™ binds free water in beverage systems, reducing water activity and slowing microbial growth. This extends ambient shelf life and maintains crispness and carbonation retention in still and sparkling formats.

Pigment and Color Retention

The trehalose component in FusionSweet™ stabilizes natural pigments in fruit and vegetable-based products, maintaining visual appeal over extended storage periods without synthetic color fixatives.

Flavor and Aroma Preservation

Volatile flavor compounds are encapsulated within the amorphous matrix formed by trehalose, protecting them from oxidative degradation during storage. Beverages retain their original flavor profile for longer — without the need for additional flavor protection systems.

Home · About Us · Our Products · Trehalove™ · SteviPura™ · FusionSweet™ · Applications · Science · Partners · Contact



What FusionSweet™ Lets You Remove.

Ingredients Typically Replaced or Reduced

FusionSweet™'s multifunctional properties allow manufacturers to consolidate their ingredient lists. The trehalose component provides natural humectancy and flavor stability. The Reb M component delivers clean sweetness without requiring bitterness maskers. Together, they reduce the need for several categories of specialty additives that are commonly used in sugar-reduced formulations.

Artificial Sweeteners

Acesulfame-K and sucralose can be eliminated in clean-label reformulations. FusionSweet™ delivers equivalent sweetness intensity with a cleaner label declaration.

Flavor Maskers

Bitterness blockers and flavor modifiers are not required at standard FusionSweet™ inclusion levels. The Reb M component does not produce the off-notes that typically require masking.

Bulking Agents

Maltodextrin usage in beverage powder applications can be reduced. The trehalose and beet sugar components provide the bulk and mouthfeel that high-intensity sweeteners cannot.

Processing Aids

Anti-stick and oiling steps in confectionery processing are minimized. Trehalose's moisture-management properties reduce surface stickiness without additional processing aids.

35%

Fewer SKUs

Average reduction in specialty additive inventory

Net Effect: Shorter ingredient lists, simplified procurement, lower additive spend, and products that support premium SRP positioning—while FusionSweet ™ itself remains cost-competitive with certified organic sugar.

Home · About Us · Our Products · Trehalove™ · SteviPura™ · FusionSweet™ · Applications · Science · Partners · Contact

What Manufacturers Report.

The following accounts are drawn from commercial partners who have used Sweetly Group ingredients in production. They are presented as formulation outcomes, not testimonials.

Trehalove™ — Ambient Bakery Shelf Life

"After switching to Trehalove™ as our moisture-retention system, our ambient shelf life extended from 14 to 21 days without any change to our clean-label declaration. Our retail buyer feedback has been exceptional." — Senior NPD Manager, European Bakery Group

SteviPura™ — Zero-Sugar Beverage Reformulation

"We had tried four different stevia grades before SteviPura™. The Reb M purity made the difference — our zero-sugar sports drink finally tastes like the premium product our brand position demands." — Head of Formulation, Asia-Pacific Beverage Manufacturer

FusionSweet™ — Confectionery Sugar Reduction

"Achieving 50% sugar reduction in our confectionery range without losing mouthfeel or texture was something we believed was years away. FusionSweet™ delivered it in a single reformulation cycle." — VP Innovation, Global Confectionery Brand

Home · About Us · Our Products · Trehalove™ · SteviPura™ · FusionSweet™ · Applications · Science · Partners · Contact

The Sweetly® Group Partner Launch Programme

When a food manufacturer launches a product built on Sweetly Group ingredients, we treat that launch as a shared commercial event. Qualifying commercial partners receive a structured support package — at no additional cost — designed to help the product reach its intended audience with the right story behind it.

Trade Press Distribution

We draft and distribute a professionally written press release announcing your product launch — featuring your brand, the product, and the clean-label ingredient credentials of your formulation. Distribution covers major trade publications in the food and beverage sector.

Social Media Creative Assets

Our creative team produces a suite of visual advertising assets optimized for LinkedIn, Instagram, and Facebook — photography-based, brand-aligned, and formatted for each platform's specifications.

Ingredient Story Content

We create technical narrative copy, infographic assets, and visual storytelling materials that communicate the science behind your product's sweetener system. Optimized for your website, point-of-sale materials, and B2B customer presentations.

NPD Support — Your IP, Royalty-Free

We provide new product development support and create tailored formulations at no additional cost. Intellectual property is assigned to you, royalty-free. Our team supports beverage and confectionery development, helping you reduce NPD spend and accelerate time to market.

Home · About Us · Our Products · Trehalove™ · SteviPura™ · FusionSweet™ · Applications · Science · Partners · Contact

Let's Make Something Great Together.

Whether you have a fully formed brief or just an idea on a napkin — we want to hear it. Our team works with food makers of every size, from global manufacturers to independent brands just getting started. Tell us what you're building. We'll help you figure out the rest.

What to Expect When You Contact Us

  • Product samples and full technical data sheets for any of our three ingredient lines
  • A formulation consultation with one of our food technologists
  • Commercial pricing for qualification quantities
  • Custom specification discussions for non-standard requirements
  • Distribution partnership enquiries
  • Partner Launch Programme eligibility assessment

Contact Details

We respond to all qualified commercial enquiries within one business day. Sample requests for qualified manufacturers are processed within 5–7 business days with full documentation packages included.

📧 Technical Sales: Technical@Stevipura.com - Technical@Fusionsweet.com - technical@Trehalove.com

📞 Commercial Partnerships: partners@sweetly.group - 44- 0203 374012 78

🌐 General Inquiries: info@sweetly.group

Call Our Team

Our friendly team is ready to assist you. Contact us weekdays between 10:00 AM and 5:00 PM for any inquiries or support needs.

Call us at +44 (UK) 20 3740 1278


Book a Live Consultation

Meet our R&D experts face-to-face. We'll walk you through Sweetly solutions in action, answer your formulation questions, and build a custom solution plan.

Choose a time that works for you.

Join your scheduled video session here.


zcalHQ

Sweetly New product development team

calendar schedule meeting

Start Your NPD

Send us messagem about your technical needs. Our specialists will design a custom Sweetener integration plan tailored to your product and production goals.



Our Global Locations

Sweetly (U.K.) Unit 13 Lower Road - City Business Centre - London City - United Kingdom SE16 2XB

Sweetly (Europe) Unit 331 Moat House, 54 Bloomfield Avenue - Belfast City, Northern Ireland BT5 5AD

Sweetly Group - Manufacturing Plant - Parque Industrial - Campinas – São Paulo, 13097-160 Avenida Cambacicas, 520, Brazil

All Sweetly Group product formulations are developed, tested, and manufactured in ISO/IEC 17025 accredited facilities. Technical claims are substantiated by rigorous internal analytical protocols and verified by independent third-party laboratories.

Modern Slavery and Human Trafficking Policy Sweetly Group

File upload

slaving and human traficing statment final-1.pdf

122.5 KB

Sweetly Group Terms and Conditions

File upload

terms condition website.pdf

147.2 KB

Sweetly Privacy Policy

File upload

privace policy.pdf

193.9 KB

The information on this website is provided for general informational and educational purposes only. It relates to food-grade ingredients and their technical properties and is intended primarily for business customers. Any references to glycaemic index, sugar reduction, or functional characteristics, are based on published sources or general industry knowledge. This information is not medical or health advice and should not be taken as a claim to diagnose, treat, cure, or prevent any disease. Product performance may vary depending on formulation and processing. Customers are responsible for evaluating suitability and ensuring compliance with all applicable laws and regulations.

© 2026 Sweetly Group. All rights reserved