A range of confectionery, bakery and dessert products

MEFSCO Solutions

Food Solutions

Glucose-fructose syrups, prepared by enzymatic hydrolysis of corn starch. Whether a grade is as sweet as sugar or sweeter depends on the application — which is why we start from the application.

By application

Five application areas, each with its own brief.

01
Bakery

Sweetness, crumb softness and shelf-life stability in breads, cakes and pastries.
02
Beverage

Liquid sweetening for soft drinks and juice-based products, dosed without dissolving sugar.
03
Convenience

Sweetening, binding and texture across processed and prepared foods.
04
Confectionery

Crystallisation control, chew and body in sugar confectionery and halawa tahinia.
05
Dairy Desserts & Drinks

Sweetness and mouthfeel in dairy desserts and drinkable dairy formats.

Why liquid

Sugar arrives as a solid. It has to become a liquid anyway.

Every step between the sack and the mix — storing, lifting, tipping, dissolving, filtering — costs labour, space and time, and every one of them is a point where contamination can enter. A pumpable syrup removes the whole sequence.

Improve quality

Consistent sweetness and solids, dosed by flow rather than by hand.
Enhance shelf-life stability

Control water activity and crystallisation across the product's life.
Improve process efficiency

Remove dissolving and handling steps, and the labour attached to them.
Keep the product the same

Without changing the organoleptic properties your customers already recognise.