Blended syrups are tailored to the required sweetening profile and other functional properties. Syrups can be blended with a higher level of dry matter than that of the individual ingredients. Blended syrups are used in many different ways. The range of uses varies from beverages and sauces to numerous bakery products. 

Ingredients that can be added in addition to sugar include:

  • Fructose
  • Glucose syrups
  • Colouring agents
  • Preservatives
  • Intense sweeteners
  • Thickening agents

Functional advantages of blended syrups:

  • Optimisation of sensory properties such as taste, texture, stability and functionality of the product.
  • Higher productivity due to fewer handling activities (such as the separate dissolution of sugar and blending of syrups).
  • Quality improvement due to the reduced risk of weighing errors or missing ingredients.
  • Increased food safety because the syrup is processed in a closed process.
  • By (partially) outsourcing production (blending of raw materials), customers can focus on their specialised core activities.
  • Investments in storage and blending equipment are no longer necessary. 

Uses of blended syrups

Most important characteristics



  • Tailor-made sweet solutions with their own sugar spectrum
  • Sweetener with its own functional properties 
  • Sauces
  • Dressings
  • Marinades
  • Beers
  • Bakery products 
  • Drinks
  • Ice cream
  • Easy to use
  • Consistent quality

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