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Development of formulas with sweeteners

For manufacturers, brands and distributors

Development of formulas with sweeteners for each product

By José Riesco · Updated on October 1, 2026

Chocolate, jams, ice cream, beverages, alcoholic drinks, pastries and more. We design the sweetener blend your product needs and manufacture it in Tarragona.

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First, the basics

What is sweetener blend development?

Quick answer: It involves studying and designing a sweetener blend so that your product achieves a specific sweetness level, improves its sensory profile, is easy to dose, or costs less to apply. We have developed more than 40 sweeteners for third-party brands.

Replacing sugar with a sweetener is rarely a simple one-for-one swap. In a product, sugar doesn't just sweeten: it can contribute volume, texture, colour, preservation or viscosity. A generic sweetener does not always reproduce that, which is why a blend designed for your recipe works better.

As manufacturer, we develop and produce the blend at our plant in Perafort (Tarragona), starting from our own range, zero calories. We work with food and beverage manufacturers, brands, and distributors who want to launch their own sweetener. If you prefer a proven solution, please see our Guide to choosing a wholesale sweetener supplier.

Steel bowl of powdered industrial sweetener in a formula development lab — Powdered sweetener

Edulcodiet technician weighing powdered sweetener in the lab for a custom formula — Laboratory development

Powdered industrial sweetener being dosed into a blend for formula development — Dosage and mixing

+40sweeteners developed for brands

100%in-house manufacturing in Tarragona

+35export markets

+10customer service languages

Quick map

What sugar contributes to each product and what needs to be addressed when replacing it

This is the starting question for any development. Each row is detailed below.

Function of sugar and points to resolve by product type
Product	Sugar provides	When replacing it, care must be taken
Chocolate	Sweetness, volume, and part of the texture	Maintain the body and mouthfeel, and balance the bitterness of the cocoa
Jams	Sweetness, helps to gel and preserve	Gelling agent, thermal process and stability
Ice cream	Sweetness, creaminess, and firmness when served	Texture and behaviour when frozen
Candies and gummies	Sweetness, mass and structure	Add bulk without the sugar
Pastries and bread	Sweetness, colour and tender crumb	Fermentation, colour and moisture
Cookies and pastries	Sweetness, expansion and texture	That the biscuit retains its texture
Cereals and bars	Sweetness and binding function	Maintain the cohesion of the bar
Beverages	Sweetness and body	Solubility, stability and absence of aftertaste
Alcoholic beverages	Sweetness and mouthfeel	Behaviour in an alcohol-based medium
Yoghurts and dairy products	Sweetness versus acidity	Integration with the dairy matrix
Sauces	Balance of acidity and texture	Stability and flavour balance
Syrups and fillings	Sweetness, viscosity and shine	Texture and coverage capacity

Sweets and confectionery

Sweeteners for chocolate, jams, ice cream and sweets

In sweet products, sugar does much more than sweeten: it provides body, texture and structure. That is why each product requires a different blend.

Chocolate

Sweetener adapted for chocolate

In chocolate, sugar provides sweetness, volume and part of the texture. When replacing it, it is essential to maintain the body of the mass, ensure the mouthfeel and balance the bitterness of the cocoa.

We study blends from our range, combining erythritol with high-intensity sweeteners such as Stevia or Monk Fruit, to match the sweetness and body of your recipe. We will send you samples for you to test in your process.

Sweetness and body
Mouthfeel
Samples for your line

Request chocolate samples

Frequently Asked Questions: Sweetener for Chocolate

Which sweetener should I use to make sugar-free chocolate?

The starting point is usually a mixture of erythritol with a high-intensity sweetener, such as Stevia or Monk Fruit: erythritol adds body and the other completes the sweetness. The exact blend depends on your recipe and process. We study your case and send you samples for validation.

Can you make chocolate with erythritol?

Yes, erythritol is used in sugar-free chocolate because it adds volume, like sugar. It is usually combined with a high-intensity sweetener and it is advisable to test the mouthfeel in your process. We study your case and send you samples for validation.

Sugar-free strawberry jam made with industrial sweetener

Jams

Sweetener tailored for jams and preserves

In jam, sugar sweetens, helps to gel and contributes to preservation. A sugar-free or reduced-sugar recipe requires reviewing the gelling agent, the thermal process and the product stability.

We start with the fruit content, the gelling agent and your process, and propose the sweetener blend that fits best. We work with samples so you can validate texture and flavour.

Sweetness with fruit
Gel texture
Stability

Request samples for jams

Frequently asked questions: sweetener for jams and preserves

Is it possible to make jam without sugar?

Yes, but it is not enough to change the sweetener: sugar also plays a role in gelling and preservation, so you have to review the gelling agent, the thermal process and the stability. We study your case and send you samples for validation.

Which sweetener is used to make sugar-free jam on an industrial scale?

It depends on the fruit content, the gelling agent and your process. We study mixtures of erythritol and high-intensity sweeteners adapted to each recipe before recommending one. We study your case and send you samples for validation.

Ice cream

Sweetener tailored for ice cream and frozen desserts

In ice cream, sugar influences creaminess and firmness when served. Replacing it can change the texture, so it is studied together with the rest of the ingredients and your manufacturing method.

We analyse your base and propose blends to achieve the sweetness and texture you are looking for. If needed, we adjust the formula in several rounds of samples.

Creaminess
Sweetness when served
Round tests

Request ice cream samples

Frequently asked questions: sweetener for ice cream and frozen desserts

Which sweetener is best for sugar-free ice cream?

Sugar influences the creaminess and hardness of ice cream, so the sweetener is chosen along with the rest of the base and with your manufacturing method. We study your case and send you samples to validate it.

Why might sugar-free ice cream turn out harder?

Because sugar affects how the mixture freezes and its texture when served. By removing it, the texture may change; this is corrected by adjusting the sweetener blend and the base. We study your case and send you samples for validation.

Colourful sugar-free gummies and sweets made with industrial sweetener

Candies and gummies

Sweetener tailored for confectionery and gummies

In confectionery, sugar also provides mass and structure. High-intensity sweeteners are very sweet in small quantities but do not add volume, so they are combined with other bulking ingredients.

We design the blend with the final product format and your manufacturing process in mind, and validate it with samples before moving to production.

Volume and structure
Balanced sweetness
Prior validation

Order samples for candies and gummies

Frequently Asked Questions: Sweetener for candies and gummies

Which sweetener should I use for sugar-free gummies and sweets?

High-intensity sweeteners sweeten in very small quantities but do not add volume, so they are combined with bulking agents such as erythritol. The combination depends on the final format. We will study your case and send you samples for validation.

Why is stevia alone not enough to make sugar-free sweets?

Because stevia is very sweet but it provides neither mass nor structure, and in confectionery sugar is also part of the product structure. That is why a blend is designed. We study your case and send you samples for validation.

Ovens and cereals

Sweeteners for pastries, biscuits and bars

In baking, sugar affects colour, moisture and volume. Replacing it properly requires knowledge of the dough and the process.

Pastry croissants made with industrial sweetener

Pastries and bread

Sweetener tailored for bakery and patisserie

In pastry making, sugar provides sweetness, colour during baking and a softer crumb. Dough with another sweetener may behave differently in fermentation, colour and moisture, which must be tested in your oven.

We study the blend for your dough and baking process, starting from our zero-calorie range, and adjust with samples until we achieve the result you seek.

Colour and crumb
Sweetness after baking
Tests in your oven

Request samples for pastries and bread

Frequently asked questions: sweetener for pastries and bread

Which sweetener should I use for sugar-free pastries and sweet bread?

For confectionery and culinary applications, Erythritol Gold It's a good starting point. If your dough needs a specific sweetness, colour, or texture, we'll adjust the mix or develop a custom formula. We'll study your case and send you samples for validation.

Does the colour of pastries change if they contain no sugar?

It can change, because sugar is involved in the colour during baking and the moisture in the crumb. That's why the mix is tested in your oven and adjusted accordingly. We study your case and send you samples for validation.

Sugar-free butter biscuits made with industrial sweetener

Cookies and pastries

Sweetener adapted for biscuits and pastry

In biscuits and pastries, sugar influences the spreading, texture, and crispness of the final product. Our Erythritol Gold is designed for baking and cooking, and is a great starting point for these applications.

We start with Erythritol Gold or other blends from the range and adjust them to your recipe. If you're looking for a more specific profile, we develop a custom formula.

Texture
Sweetness
Erythritol Gold as a base

Request samples for biscuits and pastries

Frequently Asked Questions: Sweetener for Biscuits and Pastries

Can erythritol be used for baking?

Yes. Our Erythritol Gold is intended for baking and cooking and is a great starting point for biscuits and other baked goods. We'll review your case and send you samples for validation.

Which sweetener should I use for sugar-free biscuits?

Depends on the texture you are looking for: sugar affects the spread and crispness of the biscuit. We start with Erythritol Gold or other blends from the range and adjust them to your recipe. We study your case and send you samples for validation.

Cereal bars with nuts sweetened with industrial sweetener

Cereals and bars

Sweetener suitable for cereals and bars

In bars, sugar also acts as a binder: it holds the ingredients together. When reducing the sugar content, care must be taken to ensure the bar maintains its cohesion and texture throughout its shelf life.

We study your recipe and propose the most suitable sweetener mix, so that you can validate sweetness, cohesion and flavour with samples.

Cohesion
Texture
Sweetness and flavour

Request samples for cereals and bars

Frequently Asked Questions: Sweetener for Cereals and Bars

What sweetener should I use in sugar-free cereal bars?

It should add sweetness and help the bar maintain its cohesion. We study the sweetener blend along with your recipe to achieve sweetness, texture and flavour. We study your case and send you samples for validation.

How to keep a sugar-free bar intact?

Sugar also acts as a binder, so when reducing it you have to maintain the cohesion of the bar throughout its shelf life. We work on the formula and validate it with samples. We study your case and send you samples for validation.

Beverages

Sweeteners for drinks, alcoholic beverages, coffee and smoothies

In a beverage, the sweetener must dissolve completely, remain stable, and leave no aftertaste. The formula depends on the type of beverage.

Sugar-free orange juice and lemonade sweetened with industrial sweetener on a terrace

Soft drinks and juices

Sweetener suitable for soft drinks, juices and beverages

In beverages, sugar provides sweetness and body. A beverage sweetener must dissolve completely, remain stable in liquid throughout its shelf life, and be pleasant without an aftertaste.

We study blends of high-intensity sweeteners and erythritol according to your beverage, and send you samples for you to check sweetness, solubility, and stability.

Solubility
Liquid stability
Flavour profile

Request samples for soft drinks and juices

Frequently Asked Questions: Sweetener for soft drinks, juices and beverages

Which sweetener should I use for sugar-free soft drinks?

High-intensity sweeteners, alone or combined with erythritol, are common in beverages because they sweeten in small amounts and dissolve well. The blend depends on the type of beverage, its acidity, and its shelf life. We study your case and send you samples for validation.

Which sweetener dissolves best in beverages?

Solubility depends on the beverage: its acidity, temperature, and shelf life. We study which mixture dissolves completely and remains stable in your formulation. We study your case and send you samples for validation.

Liqueurs, cream liqueurs and a cocktail sweetened with industrial sweetener for alcoholic drinks

Alcoholic beverages

Sweetener suitable for alcoholic beverages and liqueurs

In liqueurs, creams, and mixed drinks, sugar provides sweetness and body. The sweetener must perform well in an alcoholic environment and maintain a balance between sweetness and alcohol content.

We develop the blend for your beverage and validate it with samples. We need to know the initial formulation, the alcohol content, and your production process.

Sweetness and body
Compatibility with alcohol
Validation with samples

Request samples for alcoholic beverages

Frequently Asked Questions: Sweetener for alcoholic beverages and spirits

Which sweetener should I use in liqueurs and alcoholic drinks?

It should dissolve well, remain stable, and balance the sweetness in the presence of alcohol. We develop a custom blend; we need to know the starting formulation, the particle size, and your process.

Can I sweeten a liqueur or cream without sugar?

Yes, by developing a blend that delivers sweetness and mouthfeel and performs well with alcohol. Each case is studied and validated with samples before moving to production.

Latte and tea served in a café, industrial sweetener for hot drinks

Coffee, tea and herbal infusions

Sweetener suitable for coffee, tea and infusions

In hot beverages, the sweetener must dissolve quickly and not alter the aroma. For HORECA, we offer single-dose formats, such as sachets, designed for daily service.

We can prepare blends and formats for HORECA, or for private label, adapted to your channel.

Fast dissolving
Single-dose format
Private label

Request samples for coffee, tea and herbal infusions

Frequently Asked Questions: Sweetener for coffee, tea and herbal infusions

Which sweetener should I use for coffee?

In hot beverages, the sweetener must dissolve quickly and not alter the aroma. For the HORECA sector, we offer single-dose formats, such as sachets, designed for daily service.

Do you make your own brand of sweetener packets?

Yes. We offer single-dose sachets, boxes and doypacks for retail, HORECA and private label. The format is defined according to the product, your process and the expected consumption.

Strawberry milkshake sweetened with industrial sweetener for fruit drinks

Smoothies and fruit drinks

Sweetener suitable for smoothies and fruit drinks

In smoothies and drinks with fruit or protein, the sweetener is mixed with ingredients that already provide their own flavour. The formula should sweeten without overpowering the fruit or leaving an aftertaste that stands out.

We study the blend for your recipe, both in ready-to-drink beverages and in powdered preparations, and adjust it with samples.

Balance with fruit
Dispersion
Sweetness

Request samples for smoothies and fruit drinks

Frequently Asked Questions: Sweetener for smoothies and fruit drinks

What sweetener should I use in smoothies and fruit drinks?

It must sweeten without masking the fruit flavour or leaving an aftertaste. We study the blend for your recipe, in ready-to-drink beverages and powdered preparations. We study your case and send you samples for validation.

What sweetener should I use in powdered smoothies?

In powder form, dispersion and solubility are key when preparing the beverage. We design the blend and format with how it is prepared and consumed Your product. We study your case and send you samples to validate it.

Dairy products, sauces and toppings

Sweeteners for yogurts, sauces, syrups and fillings

Here, sugar regulates acidity, viscosity and gloss. Each product requires a different aspect to be reviewed.

Creamy yogurt with red berries made with industrial sweetener

Yogurts and dairy desserts

Sweetener suitable for yoghurts and dairy desserts

In dairy products, sweetness is combined with acidity and creaminess. A suitable sweetener respects the dairy flavour and integrates well into the matrix, with or without fruit preparation.

We study the blend for your yogurt or dessert, and for the fruit preparation if applicable, and send you samples for validation.

Sweetness and acidity
Integration
Fruit preparation

Request samples for yogurts and dairy desserts

Frequently asked questions: sweetener for yogurts and dairy desserts

What sweetener should I use in sugar-free yoghurts?

It must respect the dairy flavour and blend well with its acidity. We study the blend for your yogurt or dairy dessert and its integration into the base. We study your case and send you samples to validate it.

How to sweeten the fruit mixture in an unsweetened yogurt?

It is studied separately from the dairy base, as the fruit has its own acidity and texture. We design a blend for the preparation and validate it alongside the yogurt. We study your case and send you samples to validate it.

Ketchup, mustard and sauce dispensers made with industrial sweetener

Sauces, ketchup and dressings

Sweetener suitable for sauces, ketchup and dressings

In sauces, sugar balances acidity and contributes to texture. Reducing it requires checking the flavour balance and ensuring the sauce maintains its stability over time.

We analyse your sauce recipe and propose the best blend, with samples for laboratory and product testing.

Acidity balance
Texture
Stability

Request samples of sauces, ketchup and dressings

Frequently Asked Questions: Sweetener for sauces, ketchup and dressings

Which sweetener should I use in sugar-free ketchup and sauces?

We need to balance the acidity and maintain the texture. We analyse your recipe and propose the mix that fits best, with samples for laboratory and product testing.

Why does ketchup contain sugar?

Because The sugar balances the acidity and contributes to the texture. When reducing it, you need to check the flavour balance and the stability of the sauce over time. We study your case and send you samples to validate it.

Golden syrup over pancakes with red berries, made with industrial sweetener

Syrups, toppings and fillings

Sweetener suitable for syrups, toppings and fillings

In syrups and fillings, sugar provides viscosity and shine in addition to sweetness. Replacing it requires adjusting the texture so that the product flows and coats as expected.

We study your formula and the end use, whether topping, filling or coating, and adjust the mixture with samples.

Viscosity
Shine and texture
Sweetness

Request samples for syrups, toppings and fillings

Frequently Asked Questions: Sweetener for syrups, toppings and fillings

Which sweetener should I use for sugar-free syrups and toppings?

In addition to sweetness, viscosity and shine must also be considered. We study your formula and its end use, whether it's a topping, filling or coating, and we adjust the blend. We study your case and send you samples for validation.

How to achieve the texture of a sugar-free syrup?

Sugar adds viscosity, so replacing it alters the texture which is addressed in the formula to ensure the product flows and covers as expected. We study your case and send you samples for validation.

From the lab to the production line

Each formula is validated with samples before production

We send samples for laboratory testing, product development and validation, and adjust the blend until it meets your requirements.

Request samples

Starting point

Our range, the basis of every formula

We start with our own sweeteners, manufactured in Tarragona, and combine them according to your product with our customized formulation service.

Erythritol PlusGreater sweetness intensity, for distinctive developments.
Erythritol GoldDesigned for baking and cooking.
Erythritol DateCombination of erythritol and date, zero calories.
SteviaPlant origin and high intensity, with a mild flavour profile.
Monk FruitVegetable sweetener obtained from monk fruit, zero calories.

Edulcodiet technician next to Dulcilight sacks and products in the industrial sweetener factory

How we work

From idea to your formula in 4 steps

01
Product analysis
Tell us about the final food product, the starting formulation and your process.
02
Proposed blend and samples
We study the blend and send samples for laboratory testing or validation.
03
Fine-tuning and validation
We fine-tune sweetness, sensory profile, dosage and packaging to meet your technical and commercial requirements.
04
Production and delivery
We manufacture in Tarragona and prepare the product and documentation for the domestic market or for export.

No-obligation quote

Do you have a product in development?

Tell us about the final food product, your starting formulation and your process. An Edulcodiet specialist will study your case and send you a proposal with the product, mix and terms.

Technical advice from the first contact
Samples for laboratory testing and validation
Formula tailored to your product and market

Request your proposalFill in the form and we will contact you.

Testimonials

What our customers say

★★★★★

We have found a reliable supplier with solutions tailored to our needs in the food sector. We particularly value their responsiveness and the attention of their sales team.

Henry CamposNeogreen Global

★★★★★

They give us the quality and consistency we need for our professional formats. Their supply capacity and personal service stand out.

Pablo BaraBara Ezquerra

★★★★★

A specialised manufacturer, able to offer solutions for B2B projects and products for the end consumer. We value their traceability and flexibility.

Oscar GiménezFitoinnova

Frequently asked questions

Frequently asked questions about sweeteners for product development

What manufacturers and brands look for most before choosing a sweetener.

How formula development works

What is sweetener blend development?

Is study and design a sweetener blend for your productOur goals include achieving a specific sweetness level, improving the sensory profile, simplifying dosage, and reducing application costs. We have developed over 40 sweeteners for third-party brands.

What do you need to start developing my blend?

Three key points: the final food or beverage, the initial formulation, and your manufacturing processWith this information, we analyse the blend and propose a solution from our range or a custom formula.

What is the difference between stevia and erythritol in a blend?

Stevia is a high-intensity plant-based sweetener that is used in very small quantities, while erythritol also provides bulk, similar to sugar. In practice, they are combined, which is why we can design custom blends.

How can you avoid the aftertaste of some sweeteners?

Combining sweeteners balances the flavour profile better than using just one, and every application behaves differently. That's why we validate the blend with samples before moving to production.

Samples, private label and export

Can I request samples before buying?

Yes. We can provide samples for laboratory testing, product development and validations according to the project. The conditions are agreed with the sales team and the transport can be arranged by the client.

Can you manufacture the formula and package it under my private label?

Yes. The usual path is choose the product, define composition, presentation and packaging, validate samples and move to production. At Edulcodiet we do turnkey work for distributors, chains and brands, and we manufacture in Tarragona.

Do you deliver sweeteners to the UK?

Yes, we export to more than 35 countries and we provide support in over 10 languages. We prepare products and documentation for B2B export operations, and if your project targets a specific market, we first analyse its commercial and documentary requirements.

Contact

Tell us about your project and we send you samples

Tell us what product you are developing, the approximate volume, and the target market. Our sales team will respond with a tailored proposal, with no commitment.

Answered by a team specialised in B2B
Our own range, made in Tarragona
Custom formulas and private label

Edulcodiet, S.L.
Polígono Vial Interior Privado, 1, Nave 4
43152 Perafort, Tarragona, Spain

Talk to our sales teamFill in the form and we will contact you.