Sucralín was created in 2010 with a clear desire to offer the alternative to sugar. They wanted to be the best natural-origin sugar substitute. But the consumer is the one who must say so. 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. The first is that you have created a product that stands apart from the competition, with enough quality to be recognized as one of the best on the market. The second is that there is real consumer demand for your product category and that, among those consumers, they decide to give you the “award” for best product.
To achieve that result, there were a number of factors that did depend on the people behind Sucralín themselves. Such as the raw materials used to make Sucralín. If they did not use the best on the market, they could hardly stand out from the competition, and consumers might buy their products or others without caring about the brand.
But they invested in innovation to obtain the best final product on the market—the one that first satisfied them, giving them a better chance of convincing consumers afterward.
Technical information
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)
Nutritional 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 trendsetting benchmarks. But over time, little by little, that idea has changed. Among premium natural-origin sweeteners, Sucralín is the benchmark to follow.
Highly attractive properties
When Sucralín was created, other sweetening options appeared on the market, some of natural origin such as Stevia, very sweet but with an aftertaste that transforms the flavor of foods, as it tastes like licorice. And others such as polyalcohols (erythritol or maltitol), which do sweeten, but whose consumption causes flatulence and laxative effects.
Sucralín is the “well-rounded” sweetener. It is concentrated and has 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; it also took the step of entering the kitchen, becoming another ingredient in culinary recipes. Its ease of use in cooking completed the circle.
Add to this its extremely low calories. It is also suitable for people with diabetes, contains no gluten or lactose, and is liver-friendly (it does not contain phenylalanine as Aspartame does, the sweetener used in zero-calorie soft drinks), giving us a product that forever changed the way dishes, drinks, and desserts are sweetened.
That is how its journey began back in 2011, making its way into pharmacies and parapharmacies. And thanks to its success, it spread throughout Spain, expanding its distribution to herbal shops, dietetic centers, supermarkets, the industrial/professional market, and, of course, the internet.