Sugar in nutrition
A natural partof everything
Sugar is an indulgence, of course, and it makes our lives a little bit sweeter every day. But our beet sugar is far more: An energy source, flavour enhancer, preservative, baking basic – simply put, an important food.
Sweet and multitalented
Sugar isn’t just sweet. Its many and varied properties have made it a staple in the kitchen:
Aroma and flavour:
Sugar helps bring out the full aroma of foodstuffs. It ensures harmony in the flavour of food, too, for example as a counterbalance for more sour ingredients.
Texture and volume:
Sugar affects the structure and consistency of food and generates a pleasant feeling for the palate. In bakery goods, it ensures that dough remains stable and, at the same time, flexible and formable. It also helps baked goods to develop a moist, fine-pored crumb structure and a crispy crust.
Shelf life:
Preserving food just like in grandma’s day: Sugar is a tried and tested way of preserving food naturally and without the addition of preservatives. Sugar binds water and reduces the water activity, as it’s called, in food, effectively inhibiting the growth of unwanted microorganisms.
