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Black Bakery Syrup Nordic Sugar A/B Black Bakery Syrup is 27% sucrose, 19% Fructose, and 19% Glucose. Black Bakery syrup has a deep rich flavor, and adds good water retention in baked goods. Black Bakery Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liq...view more Black Bakery Syrup is 27% sucrose, 19% Fructose, and 19% Glucose. Black Bakery syrup has a deep rich flavor, and adds good water retention in baked goods. Black Bakery Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. Black Bakery Syrup contains more beet sugar molasses than its counterpart. With the different sugars and the mineral salts in dark syrups reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less
Black Syrup Nordic Sugar A/B Black Syrup is 31% sucrose, 17% Fructose, and 18% Glucose. Black syrup has a deep rich flavor, and adds good water retention in baked goods. Black Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee...view more Black Syrup is 31% sucrose, 17% Fructose, and 18% Glucose. Black syrup has a deep rich flavor, and adds good water retention in baked goods. Black Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. Black Syrup contains more beet sugar molasses than its counterpart. With the different sugars and the mineral salts in dark syrups reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less
Brown Bakery Syrup Nordic Sugar A/B Brown Baker Syrup is 30% sucrose, 21% Fructose, and 23% Glucose. Brown Bakery Syrup has medium flavor, and adds good water retention in baked goods. Brown Bakery Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice,...view more Brown Baker Syrup is 30% sucrose, 21% Fructose, and 23% Glucose. Brown Bakery Syrup has medium flavor, and adds good water retention in baked goods. Brown Bakery Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. Brown Bakery Syrup contains more beet sugar molasses than its counterpart. With the different sugars and the mineral salts in dark syrups reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less
Brown Syrup Nordic Sugar A/B Brown Syrup is 32% sucrose, 22% Fructose, and 23% Glucose. Brown Syrup has medium flavor, and adds good water retention in baked goods. Brown Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and c...view more Brown Syrup is 32% sucrose, 22% Fructose, and 23% Glucose. Brown Syrup has medium flavor, and adds good water retention in baked goods. Brown Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. Brown Syrup contains more beet sugar molasses than its counterpart. With the different sugars and the mineral salts in dark syrups reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less
Coarse Grain Sugar 1500 Nordic Sugar A/B Course Grain Sugar 1500 is a sugar with mean grain size of 1300-1600 micrometers. It is used in decorations in baked goods, and to add texture to confectionery fillings. This products improves the appearance of baked good and also is a free-flowing agent....view more Course Grain Sugar 1500 is a sugar with mean grain size of 1300-1600 micrometers. It is used in decorations in baked goods, and to add texture to confectionery fillings. This products improves the appearance of baked good and also is a free-flowing agent. Course Grain Sugar 1500 does not melt at normal baking temperatures, and does not cake. view less
Coarse Grained Icing Sugar PS Nordic Sugar A/B Coarse Grained Icing Sugar PS is finely ground sugar with or without the addition of anti-caking agents such as potato starch (PS) or tricalcium phosphate (TCP). It has a .4% moisture level, and is used in fillings for biscuits, chocolate, liquorice, toff...view more Coarse Grained Icing Sugar PS is finely ground sugar with or without the addition of anti-caking agents such as potato starch (PS) or tricalcium phosphate (TCP). It has a .4% moisture level, and is used in fillings for biscuits, chocolate, liquorice, toffees, marshmallows, marzipan, pastries, pies, buns, etc. This products is a crystallizing agent in confectioneries such as fudge. view less
Cosmythic® HWS Purextract (formerly DRT) Cosmythic® HWS is a unique, highly water soluble grade of Cosmythic®. It is extracted from the bark of Pinus pinaster, and is supplied as a brownish powder with a bitter astringent taste. This product is easy to formulation in fruit juices, tea, coffee, o...view more Cosmythic® HWS is a unique, highly water soluble grade of Cosmythic®. It is extracted from the bark of Pinus pinaster, and is supplied as a brownish powder with a bitter astringent taste. This product is easy to formulation in fruit juices, tea, coffee, one shot drinks, and mineral waters. Cosmythic® HWS is useful for anti-aging, skin elasticity, depigmentation, and dark spot applications. view less
Cosmythic® Inbio-T Purextract (formerly DRT) Cosmythic® Inbio-T is a valued OPC (oligomeric proanthocyanidin) with a high content in low-molecular weight oligomers of catechin and epicatechin. Cosmythic’s effects on skin has been proven in a random double blind placebo-controlled clinical study. Cos...view more Cosmythic® Inbio-T is a valued OPC (oligomeric proanthocyanidin) with a high content in low-molecular weight oligomers of catechin and epicatechin. Cosmythic’s effects on skin has been proven in a random double blind placebo-controlled clinical study. Cosmythic visibly reduces the intensity of dark spots by regulating melanogenesis. It is also scientifically proven that this active ingredient enhanced skin beauty thanks to its action on firmness, elasticity and wrinkles. view less
Course Grain Sugar 1400 Nordic Sugar A/B Course Grain Sugar 1400 is a sugar with mean grain size of 1200-1500 micrometers. It is used in decorations in baked goods, and to add texture to confectionery fillings. This products improves the appearance of baked good and also is a free-flowing agent....view more Course Grain Sugar 1400 is a sugar with mean grain size of 1200-1500 micrometers. It is used in decorations in baked goods, and to add texture to confectionery fillings. This products improves the appearance of baked good and also is a free-flowing agent. Course Grain Sugar 1400 does not melt at normal baking temperatures, and does not cake. view less
Course Grain Sugar 700 Nordic Sugar A/B Course Grain Sugar 700 is a sugar with mean grain size of 650-750 micrometers. It is used in decoration to baked goods, and to add texture to confectionery fillings. This products improves the appearance of baked good and also is a free-flowing agent. Cou...view more Course Grain Sugar 700 is a sugar with mean grain size of 650-750 micrometers. It is used in decoration to baked goods, and to add texture to confectionery fillings. This products improves the appearance of baked good and also is a free-flowing agent. Course Grain Sugar 700 does not melt at normal baking temperatures, and does not cake. view less
Dark Brown Bakery Syrup Nordic Sugar A/B Dark Brown Baker Syrup is 29% sucrose, 19% Fructose, and 20% Glucose. This product has medium flavor, and adds good water retention in baked goods. Dark Brown Bakery Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquor...view more Dark Brown Baker Syrup is 29% sucrose, 19% Fructose, and 20% Glucose. This product has medium flavor, and adds good water retention in baked goods. Dark Brown Bakery Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. Dark Brown Bakery Syrup contains more beet sugar molasses than its counterpart. With the different sugars and the mineral salts in dark syrups reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less
Dark Brown Syrup Nordic Sugar A/B Dark Brown Syrup is 32% sucrose, 20% Fructose, and 22% Glucose. This product has a deep rich flavor, and adds good water retention in baked goods. Dark Brown Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fud...view more Dark Brown Syrup is 32% sucrose, 20% Fructose, and 22% Glucose. This product has a deep rich flavor, and adds good water retention in baked goods. Dark Brown Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. Dark Brown Syrup contains more beet sugar molasses than its counterpart. With the different sugars and the mineral salts in dark syrups reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less
Dark Muscovado Sugar Nordic Sugar A/B Dark Muscovado Sugar is a a moist with small crystals sugar, that comes from sugar canes, with an aromatic and full-bodied flavor, analogous to liquorice. This product is used in decoration of desserts, ice cream, baked goods, chocolates, dressings, marin...view more Dark Muscovado Sugar is a a moist with small crystals sugar, that comes from sugar canes, with an aromatic and full-bodied flavor, analogous to liquorice. This product is used in decoration of desserts, ice cream, baked goods, chocolates, dressings, marinades, sauces, and spices. Dark Muscovado Sugar also adds color to food products. view less
Decoration Icing Sugar Nordic Sugar A/B Decoration Icing Sugar is a sugar crystals or icing sugar coated with vegetable fat and starch. This product is used for decorate Danish pastry, Swiss rolls, cakes, sweet breads, buns, doughnuts and sweet rolls. Decoration Icing Sugar makes decorations an...view more Decoration Icing Sugar is a sugar crystals or icing sugar coated with vegetable fat and starch. This product is used for decorate Danish pastry, Swiss rolls, cakes, sweet breads, buns, doughnuts and sweet rolls. Decoration Icing Sugar makes decorations and coatings more durable on prepacked bakery products with a high moisture and fat content. view less
Decoration Sugar 390 Nordic Sugar A/B Decoration Sugar 390 is a sugar crystals or icing sugar coated with vegetable fat and starch. This product is used for decorate Danish pastry, Swiss rolls, cakes, sweet breads, buns, doughnuts and sweet rolls. Decoration Sugar 390 makes decorations and co...view more Decoration Sugar 390 is a sugar crystals or icing sugar coated with vegetable fat and starch. This product is used for decorate Danish pastry, Swiss rolls, cakes, sweet breads, buns, doughnuts and sweet rolls. Decoration Sugar 390 makes decorations and coatings more durable on prepacked bakery products with a high moisture and fat content. view less
Decorative Nib Sugar 2000 Nordic Sugar A/B Decorative Nib Sugar 2000 has a mean grain size of 2000 micrometers and is coated in hardened vegetable fat. This product is used for decorate Danish pastry, Swiss rolls, cakes, sweet breads, buns, doughnuts and sweet rolls. Decorative Nib Sugar 2000 can ...view more Decorative Nib Sugar 2000 has a mean grain size of 2000 micrometers and is coated in hardened vegetable fat. This product is used for decorate Danish pastry, Swiss rolls, cakes, sweet breads, buns, doughnuts and sweet rolls. Decorative Nib Sugar 2000 can be used on bakery products with a surface temperature of up to 50°C. Decorative Nib Sugar 2000 coated with vegetable fat. The advanced coating process ensures a strong and tight fat layer. view less
Decorative Sugar 540 Nordic Sugar A/B Decoration Sugar 540 has a mean grain size of 540 micrometers and is coated in vegetable fat. This product is used for decorate Danish pastry, Swiss rolls, cakes, sweet breads, buns, doughnuts and sweet rolls. Decorative Sugar 540 makes decorations and co...view more Decoration Sugar 540 has a mean grain size of 540 micrometers and is coated in vegetable fat. This product is used for decorate Danish pastry, Swiss rolls, cakes, sweet breads, buns, doughnuts and sweet rolls. Decorative Sugar 540 makes decorations and coatings more durable on prepacked bakery products with a high moisture and fat content. view less
Demerara Cane Sugar FLO Fairtrade Nordic Sugar A/B Demerara Cane Sugar FLO Fairtrade are large crispy with large golden crystals. In addition to its decorative properties, Demerara Cane sugar gives a full-bodied sweet taste. Demerara Cane Sugar FLO Fairtrade is used in decoration of desserts, ice cream, b...view more Demerara Cane Sugar FLO Fairtrade are large crispy with large golden crystals. In addition to its decorative properties, Demerara Cane sugar gives a full-bodied sweet taste. Demerara Cane Sugar FLO Fairtrade is used in decoration of desserts, ice cream, baked goods, chocolates, dressings, marinades, sauces, and spices. view less
Dry Brown Sugar Nordic Sugar A/B Dry Brown Sugar is a sugar and cane sugar syrup, with a rich aroma sugar and flavor. This products is a is free-flowing as maltodextrin has been added as anti-caking agent. Dry brown sugar is used as a color and flavor additive in food products such as in...view more Dry Brown Sugar is a sugar and cane sugar syrup, with a rich aroma sugar and flavor. This products is a is free-flowing as maltodextrin has been added as anti-caking agent. Dry brown sugar is used as a color and flavor additive in food products such as in baked good, pastries, biscuits, cakes, beverages, dressings, marinades, sauces, ,muesli, desserts, ice cream, fillings, and confectioneries to give a crispy structure. view less
Dry Fondant Nordic Sugar A/B Dry Fondant is a extra finely ground sugar crystals with addition of dried glucose syrup. Used for production of traditional fondant icing by simply adding water. This product is used as icing on bakery products, such as mazarin, doughnuts, cakes, filling...view more Dry Fondant is a extra finely ground sugar crystals with addition of dried glucose syrup. Used for production of traditional fondant icing by simply adding water. This product is used as icing on bakery products, such as mazarin, doughnuts, cakes, fillings, biscuits, confectioneries, chocolates. Dry Fondant can be used in combination with flavorings and coloring agents, such as cocoa, liquorice, berry or fruit powder. The small particle size of the sugar gives a shiny gloss, and only needs water added. view less
Dry Red Fondant Nordic Sugar A/B Dry Red Fondant is a extra finely ground sugar crystals with addition of dried glucose syrup. Used for production of traditional fondant icing by simply adding water. This product is used as icing on bakery products, such as mazarin, doughnuts, cakes, fi...view more Dry Red Fondant is a extra finely ground sugar crystals with addition of dried glucose syrup. Used for production of traditional fondant icing by simply adding water. This product is used as icing on bakery products, such as mazarin, doughnuts, cakes, fillings, biscuits, confectioneries, chocolates. Dry Red Fondant can be used in combination with flavorings and coloring agents, such as cocoa, liquorice, berry or fruit powder. The small particle size of the sugar gives a shiny gloss, and only needs water added. view less
Effialine® PUR' Expert Purextract (formerly DRT) Effialine® PUR' Expert is a purified natural extract from Olive Leaf with a high oleuropein content (52% to 57%). Thanks to a unique extraction process, Effialine is the most purified olive leaf extract available on the market at the moment. Effialine is ...view more Effialine® PUR' Expert is a purified natural extract from Olive Leaf with a high oleuropein content (52% to 57%). Thanks to a unique extraction process, Effialine is the most purified olive leaf extract available on the market at the moment. Effialine is a powerful anti-Oxydant. Oleuropein is backed by an EFSA positive opinion on its protection of LDL particles from oxidative damage. Product applications include dietary supplements and functional foods. PUR’expert line offers highly purified extracts for ever more demanding formulations such as for the prevention of cardio-vascular disease, for male urinary comfort and male well-being and improved vascular tonics. view less
Extrafine Icing Sugar TCP Nordic Sugar A/B Extrafine Icing Sugar TCP is finely ground sugar with or without the addition of anti-caking agents such as potato starch (PS) or tricalcium phosphate (TCP). It has a .15% moisture level, and is used in fillings for biscuits, chocolate, liquorice, toffee...view more Extrafine Icing Sugar TCP is finely ground sugar with or without the addition of anti-caking agents such as potato starch (PS) or tricalcium phosphate (TCP). It has a .15% moisture level, and is used in fillings for biscuits, chocolate, liquorice, toffees, marshmallows, marzipan, pastries, pies, buns, etc. This products is a crystallizing agent in confectioneries such as fudge. The particle size of Extrafine Icing Sugar TCP is 10 μm, which gives a smoother mouth-feel. view less
Food Molasses Nordic Sugar A/B Food Molasses is 37% sucrose, 9% Fructose, and 10% Glucose. This product has a deep rich flavor, and adds good water retention in baked goods. Food Molasses is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, tof...view more Food Molasses is 37% sucrose, 9% Fructose, and 10% Glucose. This product has a deep rich flavor, and adds good water retention in baked goods. Food Molasses is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. Food Molasses contains more beet sugar molasses than its counterpart. With the different sugars and the mineral salts in dark syrups reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less
Golden Syrup Nordic Sugar A/B Golden Syrup is 26% sucrose, 24% Fructose, and 25% Glucose. This product has a deep rich flavor, and adds good water retention in baked goods. Golden Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toff...view more Golden Syrup is 26% sucrose, 24% Fructose, and 25% Glucose. This product has a deep rich flavor, and adds good water retention in baked goods. Golden Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. Golden Syrup contains more beet sugar molasses than its counterpart. With the different sugars and the mineral salts in dark syrups reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less
Granulated Sugar 500 Nordic Sugar A/B Granulated Sugar 500 is a transparent, white crystals with a mean grain size of 500 micrometers, with a pure, sweet taste of sucrose. This product is extracted from sugar beet or sugar cane. It has a preservative effect inhibiting growth of micro-organism...view more Granulated Sugar 500 is a transparent, white crystals with a mean grain size of 500 micrometers, with a pure, sweet taste of sucrose. This product is extracted from sugar beet or sugar cane. It has a preservative effect inhibiting growth of micro-organisms, and also enhances, flavor, color, texture and appearance in food products. Granulated Sugar 500 is used in in beverages, sauces, and bakery products, etc. view less
Granulated Sugar 530 Nordic Sugar A/B Granulated Sugar 530 is a transparent, white crystals with a mean grain size of 530 micrometers, with a pure, sweet taste of sucrose. This product is extracted from sugar beet or sugar cane. It has a preservative effect inhibiting growth of micro-organism...view more Granulated Sugar 530 is a transparent, white crystals with a mean grain size of 530 micrometers, with a pure, sweet taste of sucrose. This product is extracted from sugar beet or sugar cane. It has a preservative effect inhibiting growth of micro-organisms, and also enhances, flavor, color, texture and appearance in food products. Granulated Sugar 530 is used in in beverages, sauces, and bakery products, etc. view less
Granulated Sugar 550 Nordic Sugar A/B Granulated Sugar 550 is a transparent, white crystals with a mean grain size of 550 micrometers, with a pure, sweet taste of sucrose. This product is extracted from sugar beet or sugar cane. It has a preservative effect inhibiting growth of micro-organism...view more Granulated Sugar 550 is a transparent, white crystals with a mean grain size of 550 micrometers, with a pure, sweet taste of sucrose. This product is extracted from sugar beet or sugar cane. It has a preservative effect inhibiting growth of micro-organisms, and also enhances, flavor, color, texture and appearance in food products. Granulated Sugar 550 is used in in beverages, sauces, and bakery products, etc. view less
Icing Sugar Nordic Sugar A/B Icing Sugar is finely ground sugar with or without the addition of anti-caking agents such as potato starch (PS) or tricalcium phosphate (TCP). It has a .5% moisture level, and is used in fillings for biscuits, chocolate, liquorice, toffees, marshmallows,...view more Icing Sugar is finely ground sugar with or without the addition of anti-caking agents such as potato starch (PS) or tricalcium phosphate (TCP). It has a .5% moisture level, and is used in fillings for biscuits, chocolate, liquorice, toffees, marshmallows, marzipan, pastries, pies, buns, etc. This products is a crystallizing agent in confectioneries such as fudge. view less
Icing Sugar PS Nordic Sugar A/B Icing Sugar PS is finely ground sugar with or without the addition of anti-caking agents such as potato starch (PS) or tricalcium phosphate (TCP). It has a .4% moisture level, and is used in fillings for biscuits, chocolate, liquorice, toffees, marshmallo...view more Icing Sugar PS is finely ground sugar with or without the addition of anti-caking agents such as potato starch (PS) or tricalcium phosphate (TCP). It has a .4% moisture level, and is used in fillings for biscuits, chocolate, liquorice, toffees, marshmallows, marzipan, pastries, pies, buns, etc. This products is a crystallizing agent in confectioneries such as fudge. view less
Icing Sugar TCP Nordic Sugar A/B Icing Sugar TCP is finely ground sugar with or without the addition of anti-caking agents such as potato starch (PS) or tricalcium phosphate (TCP). It has a .4% moisture level, and is used in fillings for biscuits, chocolate, liquorice, toffees, marshmall...view more Icing Sugar TCP is finely ground sugar with or without the addition of anti-caking agents such as potato starch (PS) or tricalcium phosphate (TCP). It has a .4% moisture level, and is used in fillings for biscuits, chocolate, liquorice, toffees, marshmallows, marzipan, pastries, pies, buns, etc. This products is a crystallizing agent in confectioneries such as fudge. view less
Instant Sugar Nordic Sugar A/B Instant Sugar is a pure sucrose which, through a special agglomeration process has been made free-flowing and very quick dissolving. Instant Sugar is compressible, binds with other ingredients both in a cold or hot, and it also reduces the risk of separat...view more Instant Sugar is a pure sucrose which, through a special agglomeration process has been made free-flowing and very quick dissolving. Instant Sugar is compressible, binds with other ingredients both in a cold or hot, and it also reduces the risk of separation in dry mixes. This product is used in dry mixtures, energy drinks, sports drinks (in vending machine products), and confectioneries. view less
Leipomo Syrup Nordic Sugar A/B Leipomo Syrup is 28% sucrose, 21% Fructose, and 20% Glucose. Leipomo syrup has a deep rich flavor, and adds good water retention in baked goods. Leipomo Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, t...view more Leipomo Syrup is 28% sucrose, 21% Fructose, and 20% Glucose. Leipomo syrup has a deep rich flavor, and adds good water retention in baked goods. Leipomo Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. Leipomo Syrup contains more beet sugar molasses than its counterpart. With the different sugars and the mineral salts in dark syrups reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less
Liquid Invert (73%) Nordic Sugar A/B Liquid Invert (73%) is a mixture of sucrose (<4%), Glucose (~35%), and Fructose (~34%). This product is used to prevent crystallization, and extends shelf life and flavor. Liquid Invert (73%) is used in beverages, ice creams, bakery products, confectione...view more Liquid Invert (73%) is a mixture of sucrose (<4%), Glucose (~35%), and Fructose (~34%). This product is used to prevent crystallization, and extends shelf life and flavor. Liquid Invert (73%) is used in beverages, ice creams, bakery products, confectioneries, dairy products, pastries, and canned foods, etc. view less
Liquid Invert LF (68%) Nordic Sugar A/B Liquid Invert LF (68%) is a mixture of sucrose (32%), and Fructose (>32%). This product is used to prevent crystallization, and extends shelf life and flavor. Liquid Invert LF (68%) is used in beverages, ice creams, bakery products, pastries, dairy produc...view more Liquid Invert LF (68%) is a mixture of sucrose (<4%), Glucose (>32%), and Fructose (>32%). This product is used to prevent crystallization, and extends shelf life and flavor. Liquid Invert LF (68%) is used in beverages, ice creams, bakery products, pastries, dairy products, confectioneries, and canned foods, etc. view less
Liquid Sugar 77 Nordic Sugar A/B Liquid Sugar 77 is a mixture of sucrose (23-31%), Glucose (22-26%), and Fructose (22-26%). This product is used to prevent crystallization, and extends shelf life and flavor. Liquid Sugar 77 is used in beverages, ice creams, bakery products, pastries, dai...view more Liquid Sugar 77 is a mixture of sucrose (23-31%), Glucose (22-26%), and Fructose (22-26%). This product is used to prevent crystallization, and extends shelf life and flavor. Liquid Sugar 77 is used in beverages, ice creams, bakery products, pastries, dairy products, confectioneries, and canned foods, etc. view less
Liquid Sugar SFD (72%) Nordic Sugar A/B Liquid Sugar SFD (72%) is a mixture of sucrose (~29%), Glucose (~29%), and Fructose (22-26%). This product is used to prevent crystallization, and extends shelf life and flavor. Liquid Sugar SFD (72%) is used in beverages, ice creams, bakery products, pas...view more Liquid Sugar SFD (72%) is a mixture of sucrose (~29%), Glucose (~29%), and Fructose (22-26%). This product is used to prevent crystallization, and extends shelf life and flavor. Liquid Sugar SFD (72%) is used in beverages, ice creams, bakery products, pastries, dairy products, confectioneries, and canned foods, etc. view less
Liquid Sugar SFL (65%) Nordic Sugar A/B Liquid Sugar SFL (65%) is a transparent colorless liquid solution with 65 % sucrose, with a sweet taste without any off-flavors. Liquid Sugar SFL (65%) is used in products which have their own flavor and color, such as pickled vegetables, sauces, mustard,...view more Liquid Sugar SFL (65%) is a transparent colorless liquid solution with 65 % sucrose, with a sweet taste without any off-flavors. Liquid Sugar SFL (65%) is used in products which have their own flavor and color, such as pickled vegetables, sauces, mustard, ketchup, marmalades, and jams. view less
Nib Sugar (1400) Nordic Sugar A/B Nib Sugar (1400) is a compresses sugar, crushed and sifted into a large, white particles. Nib Sugar (1400) is used to add crispiness or surprising features inside baked goods, also giving the products a new appearance. This products act as a free-flowing ...view more Nib Sugar (1400) is a compresses sugar, crushed and sifted into a large, white particles. Nib Sugar (1400) is used to add crispiness or surprising features inside baked goods, also giving the products a new appearance. This products act as a free-flowing agent and tolerates mechanical handling. Nib Sugar (1400) is mainly used to decorate small bakery goods and confectioneries, such as biscuits and pastries. view less
Nib Sugar (2000) Nordic Sugar A/B Nib Sugar (2000) is a compresses sugar, crushed and sifted into a large, white particles. Nib Sugar (2000) is used to add crispiness or surprising features inside baked goods, also giving the products a new appearance. This products act as a free-flowing ...view more Nib Sugar (2000) is a compresses sugar, crushed and sifted into a large, white particles. Nib Sugar (2000) is used to add crispiness or surprising features inside baked goods, also giving the products a new appearance. This products act as a free-flowing agent and tolerates mechanical handling. Nib Sugar (2000) is mainly used to decorate small bakery goods and confectioneries, such as biscuits and pastries. view less
Nib Sugar (3000) Nordic Sugar A/B Nib Sugar (3000) is a compresses sugar, crushed and sifted into a large, white particles. Nib Sugar (3000) is used to add crispiness or surprising features inside baked goods, also giving the products a new appearance. This products act as a free-flowing ...view more Nib Sugar (3000) is a compresses sugar, crushed and sifted into a large, white particles. Nib Sugar (3000) is used to add crispiness or surprising features inside baked goods, also giving the products a new appearance. This products act as a free-flowing agent and tolerates mechanical handling. Nib Sugar (3000) is mainly used to decorate small bakery goods and confectioneries, such as biscuits and pastries. view less
Nib Sugar Crispy (3000) Nordic Sugar A/B Nib Sugar Crispy (3000) is a compresses sugar, crushed and sifted into a large, white particles. Nib Sugar Crispy (3000) is used to add crispiness or surprising features inside baked goods, also giving the products a new shine appearance, staying white fo...view more Nib Sugar Crispy (3000) is a compresses sugar, crushed and sifted into a large, white particles. Nib Sugar Crispy (3000) is used to add crispiness or surprising features inside baked goods, also giving the products a new shine appearance, staying white for a longer time. Nib Sugar Crispy (3000) is mainly used to decorate small bakery goods and confectioneries, such as biscuits and pastries. view less
Oligopin® HWS Purextract (formerly DRT) Oligopin® HWS is a unique, highly water soluble grade of Oligopin®. It is easy to formulate in fruit juices, tea, coffee, one shot drinks, and mineral waters. Commonly known as French maritime pine bark extract, it is supplied as a brownish powder with a ...view more Oligopin® HWS is a unique, highly water soluble grade of Oligopin®. It is easy to formulate in fruit juices, tea, coffee, one shot drinks, and mineral waters. Commonly known as French maritime pine bark extract, it is supplied as a brownish powder with a bitter astringent taste. This product is recommended for cardiovascular health, vein health, male sexual health, and for antioxidant applications. view less
Oligopin® PUR’expert Purextract (formerly DRT) Oligopin® PUR'expert is extracted from the French maritime pine bark. It is recognized for its purity and its chemical characterization, Oligopin® PUR’expert is used in functional foods like yogurts, snack, beverage, cereal bars and in dietary supplements...view more Oligopin® PUR'expert is extracted from the French maritime pine bark. It is recognized for its purity and its chemical characterization, Oligopin® PUR’expert is used in functional foods like yogurts, snack, beverage, cereal bars and in dietary supplements, tablets and soft gels. It is used for ever more demanding formulations such as for the prevention of cardio-vascular disease, for male urinary comfort and male well-being and improved vascular tonics. view less
Organic Dark Brown Syrup Nordic Sugar A/B Organic Dark Brown Syrup is 33% sucrose, 20% Fructose, and 20% Glucose. Organic Dark Brown Syrup has a deep rich flavor, and adds good water retention in baked goods. Organic Dark Brown Syrup is used in sweet breads, biscuits and gingerbread biscuits, con...view more Organic Dark Brown Syrup is 33% sucrose, 20% Fructose, and 20% Glucose. Organic Dark Brown Syrup has a deep rich flavor, and adds good water retention in baked goods. Organic Dark Brown Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. Organic Dark Brown Syrup contains more beet sugar molasses than its counterpart. With the different sugars and the mineral salts in dark syrups reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less
Organic Icing Sugar PS Nordic Sugar A/B Organic Icing Sugar PS is finely ground sugar with or without the addition of anti-caking agents such as potato starch (PS) or tricalcium phosphate (TCP). It has a .4% moisture level, and is used in fillings for biscuits, chocolate, liquorice, toffees, ma...view more Organic Icing Sugar PS is finely ground sugar with or without the addition of anti-caking agents such as potato starch (PS) or tricalcium phosphate (TCP). It has a .4% moisture level, and is used in fillings for biscuits, chocolate, liquorice, toffees, marshmallows, marzipan, pastries, pies, buns, etc. This products is a crystallizing agent in confectioneries such as fudge. view less
Organic Liquid Sugar (62%) Nordic Sugar A/B Organic Liquid Sugar (62%) is a transparent colorless liquid solution with 62 % sucrose, with a sweet taste without any off-flavors. Organic Liquid Sugar (62%) is used in products which have their own flavor and color, such as pickled vegetables, sauces, ...view more Organic Liquid Sugar (62%) is a transparent colorless liquid solution with 62 % sucrose, with a sweet taste without any off-flavors. Organic Liquid Sugar (62%) is used in products which have their own flavor and color, such as pickled vegetables, sauces, mustard, ketchup, marmalades, dairy products, ice creams, soft drinks, and jams. view less
Organic Liquid Sugar (65%) Nordic Sugar A/B Organic Liquid Sugar (65%) is a transparent colorless liquid solution with 65 % sucrose, with a sweet taste without any off-flavors. Organic Liquid Sugar (65%) is used in products which have their own flavor and color, such as pickled vegetables, sauces, ...view more Organic Liquid Sugar (65%) is a transparent colorless liquid solution with 65 % sucrose, with a sweet taste without any off-flavors. Organic Liquid Sugar (65%) is used in products which have their own flavor and color, such as pickled vegetables, sauces, mustard, ketchup, marmalades, dairy products, ice creams, soft drinks, and jams. view less
Organic Liquid Sugar (67%) Nordic Sugar A/B Organic Liquid Sugar (67%) is a transparent colorless liquid solution with 67 % sucrose, with a sweet taste without any off-flavors. Organic Liquid Sugar (67%) is used in products which have their own flavor and color, such as pickled vegetables, sauces, ...view more Organic Liquid Sugar (67%) is a transparent colorless liquid solution with 67 % sucrose, with a sweet taste without any off-flavors. Organic Liquid Sugar (67%) is used in products which have their own flavor and color, such as pickled vegetables, sauces, mustard, ketchup, marmalades, dairy products, ice creams, soft drinks, and jams. view less
Organic Yellow Syrup Nordic Sugar A/B Organic Yellow Syrup is 32% sucrose, 23% Fructose, and 24% Glucose. Organic Yellow Bakery syrup has low flavor, and adds good water retention in baked goods. Organic Yellow Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries,...view more Organic Yellow Syrup is 32% sucrose, 23% Fructose, and 24% Glucose. Organic Yellow Bakery syrup has low flavor, and adds good water retention in baked goods. Organic Yellow Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. With the different sugars and the mineral salts, it reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less
Phytopin® Inbio-T Purextract (formerly DRT) Phytopin® Inbio-T, a pine phytosterol, is a natural extract characterized by its purity and its constant quality. Phytopin® Inbio-T contains a molecule that regulates the activity of 5 α reductase enzymes. Overactive 5 α reductase enzymes are associated w...view more Phytopin® Inbio-T, a pine phytosterol, is a natural extract characterized by its purity and its constant quality. Phytopin® Inbio-T contains a molecule that regulates the activity of 5 α reductase enzymes. Overactive 5 α reductase enzymes are associated with androgenic alopecia. Phytopin® Inbio-T is used to fight against hair loss in men and perimenopausal women. Phytopin® Inbio-T is also used in functional foods and dietary supplements. view less
Phytopin® PUR’expert Purextract (formerly DRT) Phytopin® PUR’expert, a pine phytosterol, is a natural extract characterized by its purity and its constant quality. Phytopin® PUR’expert is used in functional foods and dietary supplements. PUR’expert line offers highly purified extracts for ever more d...view more Phytopin® PUR’expert, a pine phytosterol, is a natural extract characterized by its purity and its constant quality. Phytopin® PUR’expert is used in functional foods and dietary supplements. PUR’expert line offers highly purified extracts for ever more demanding formulations such as for the prevention of cardio-vascular disease, for male urinary comfort and male well-being and improved vascular tonics. view less
S-Invert 70 Liquid Sugar Nordic Sugar A/B S-Invert 70 Liquid Sugar is a mixture of sucrose (<3.5%), Glucose (32-36%), and Fructose (32-34%). This product is used to prevent crystallization, and extends shelf life and flavor. S-Invert 70 Liquid Sugar is used in beverages, ice creams, bakery produc...view more S-Invert 70 Liquid Sugar is a mixture of sucrose (<3.5%), Glucose (32-36%), and Fructose (32-34%). This product is used to prevent crystallization, and extends shelf life and flavor. S-Invert 70 Liquid Sugar is used in beverages, ice creams, bakery products, pastries, dairy products, confectioneries, and canned foods, etc. view less
Soft Brown Sugar Nordic Sugar A/B Soft Brown Sugar is a sugar and cane sugar syrup, with an aromatic sugar and flavor, and a brown hue. It is aromatic and has a full-bodied flavor. Soft Brown Sugar does not create dust, and is more aromatic than its dry counterpart. Soft Brown Sugar is ...view more Soft Brown Sugar is a sugar and cane sugar syrup, with an aromatic sugar and flavor, and a brown hue. It is aromatic and has a full-bodied flavor. Soft Brown Sugar does not create dust, and is more aromatic than its dry counterpart. Soft Brown Sugar is used as a color and flavor additive in food products such as in baked good, pastries, biscuits, cakes, beverages, dressings, marinades, sauces, ,muesli, desserts, ice cream, fillings, and confectioneries to give a crispy structure. view less
Sugar Solution (65%) Nordic Sugar A/B Sugar Solution (65%) is a transparent colorless liquid solution with 65% sucrose, with a sweet taste without any off-flavors. Sugar Solution (65%) is used in the sweetening and flavoring high quality beverages and condiments without the risk of flocculat...view more Sugar Solution (65%) is a transparent colorless liquid solution with 65% sucrose, with a sweet taste without any off-flavors. Sugar Solution (65%) is used in the sweetening and flavoring high quality beverages and condiments without the risk of flocculating substances . view less
Sugar Solution (67%) Nordic Sugar A/B Sugar Solution (67%) is a transparent colorless liquid solution with 67% sucrose, with a sweet taste without any off-flavors. Sugar Solution (67%) is used in the sweetening and flavoring high quality beverages and condiments without the risk of flocculati...view more Sugar Solution (67%) is a transparent colorless liquid solution with 67% sucrose, with a sweet taste without any off-flavors. Sugar Solution (67%) is used in the sweetening and flavoring high quality beverages and condiments without the risk of flocculating substances . view less
Talous Syrup Nordic Sugar A/B Talous Syrup is 29% sucrose, 22% Fructose, and 22% Glucose. Talous Syrup has a deep rich flavor, and adds good water retention in baked goods. Talous Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toff...view more Talous Syrup is 29% sucrose, 22% Fructose, and 22% Glucose. Talous Syrup has a deep rich flavor, and adds good water retention in baked goods. Talous Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. Talous Syrup contains more beet sugar molasses than its counterpart. With the different sugars and the mineral salts in dark syrups reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less
Vita S Inbio-T Purextract (formerly DRT) Vita S Inbio-T is extracted from white grape seed. Vita S is a cost effective extract, characterised by its absence of tannins. Vita S is an active ingredient whose thermogenic action helps eliminate fluid retention and promote slimming. Vita S combines a...view more Vita S Inbio-T is extracted from white grape seed. Vita S is a cost effective extract, characterised by its absence of tannins. Vita S is an active ingredient whose thermogenic action helps eliminate fluid retention and promote slimming. Vita S combines a guaranteed content in OPC ( 60% minimum) and a competitive price. Vita S is a natural extract intended for specific food supplements and nutricosmetics. Vita S is especially recommended for slimming indications. It is used for food supplements, beverages, cereal bars and mashed fruit sauces. view less
Vitaflavan® PUR’expert Purextract (formerly DRT) Vitaflavan® PUR’expert is, extracted from white grape seed. It is recognized for its purity and its chemical characterization, Vitaflavan® PUR’expert is guaranteed with a high content in short oligomers of catechin and epicatechin and the ingredient bioav...view more Vitaflavan® PUR’expert is, extracted from white grape seed. It is recognized for its purity and its chemical characterization, Vitaflavan® PUR’expert is guaranteed with a high content in short oligomers of catechin and epicatechin and the ingredient bioavailability. Vitaflavan® PUR’expert is used for dietary supplements, tablets, soft gels and functional foods like yoghurts, snack, beverage and cereal bars. PUR’expert line offers highly purified extracts for ever more demanding formulations such as for the prevention of cardio-vascular disease, for male urinary comfort and male well-being and improved vascular tonics. view less
White Bakery Syrup Nordic Sugar A/B White Bakery Syrup is 33% sucrose, 23% Fructose, and 24% Glucose. White Bakery Syrup has low flavor, and adds good water retention in baked goods. White Bakery Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, f...view more White Bakery Syrup is 33% sucrose, 23% Fructose, and 24% Glucose. White Bakery Syrup has low flavor, and adds good water retention in baked goods. White Bakery Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. With the different sugars and the mineral salts, it reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less
White Syrup Nordic Sugar A/B White Syrup is 34% sucrose, 22% Fructose, and 24% Glucose. White Syrup has low flavor, and adds good water retention in baked goods. White Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and cara...view more White Syrup is 34% sucrose, 22% Fructose, and 24% Glucose. White Syrup has low flavor, and adds good water retention in baked goods. White Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. With the different sugars and the mineral salts, it reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less
Yellow Bakery Syrup Nordic Sugar A/B Yellow Bakery Syrup is 33% sucrose, 20% Fructose, and 22% Glucose. Yellow Bakery Syrup has low flavor, and adds good water retention in baked goods. Yellow Bakery Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice...view more Yellow Bakery Syrup is 33% sucrose, 20% Fructose, and 22% Glucose. Yellow Bakery Syrup has low flavor, and adds good water retention in baked goods. Yellow Bakery Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. With the different sugars and the mineral salts, it reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less
Yellow Syrup Nordic Sugar A/B Yellow Syrup is 34% sucrose, 21% Fructose, and 23% Glucose. Yellow Syrup has low flavor, and adds good water retention in baked goods. Yellow Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and c...view more Yellow Syrup is 34% sucrose, 21% Fructose, and 23% Glucose. Yellow Syrup has low flavor, and adds good water retention in baked goods. Yellow Syrup is used in sweet breads, biscuits and gingerbread biscuits, confectioneries, liquorice, fudge, toffee and caramels, ice cream, diary products, desserts, marinades, sauces, and dressings. With the different sugars and the mineral salts, it reduce the risk of crystallization, and high percentage of dry matter gives a longer shelf life and higher viscosity than pure sucrose solutions. view less