The premium taste and texture of our products is based upon our experience, our innovation, and our expertise. Hill & Valley promises to provide unmatched and consistent quality of Sugar Free and No Sugar Added bakery products - in the varieties our consumers continue to enjoy.
Hill & Valley uses a variety of sweeteners in all of our exclusive line of branded Sugar Free and No Sugar Added (NSA) bakery products. We recognize that all substitute sweeteners have some characteristics that have a negative effect on taste. However we pay constant attention to quality and it is our goal to offer a bakery products that taste and feel like full sugar options.
Unlike competitive brands that may use only a single substitute sweetener, Hill & Valley uses a blend of sweeteners - at minimal levels - within proprietary formulations to limit the risk of negative characteristics often found in other Sugar Free and NSA bakery products.
We have eliminated the use of Lactitol from our formulas. In place of Lactitol, we use Crystalline Maltitol, a bulk sweetener that causes less stomach discomfort. Crystalline Maltitol characteristics are nearly identical to that of granulated sugar. Sorbitol and Maltitol are also used as a liquid blend to add moistness, sweetness and to extend the shelf life.
We have also recently begun blending Splenda ® Sucralose with ACK, both high intensity sweeteners. Used sparingly for an added boost in sweetness, you will never detect the ‘bite’ found is so many other Sugar Free bakery products. The addition of Splenda ® Sucralose provides extra sweetness while reducing the use of sugar alcohols.
Below are the types of Hill & Valley Sweeteners uses to formulate Premium Sugar Free and No Sugar Added Bakery Products in 2008:
Crystalline Maltitol – Physical characteristics similar to sugar, 90% as sweet as sugar.
Sorbitol (liquid) - used for sweetness, moistness and improved shelf life. Has the advantage of not giving rise to elevated blood glucose levels when consumed, due to its high metabolizing. It does not lead to any appreciable hyperglycemia.
Maltitol (liquid) - used for sweetness, moistness and improved shelf life. Because of its low metabolizing aspect, the glycemic index is slow and there is a low insulin response.
Splenda ® Sucralose – high intensity sweetener - “Consumers are more likely to choose products with the Splenda ® logo” – source: Tate & Lyle website.
Acesulfame Potassium (ACK) – high intensity sweetener – used at very low levels
For more information on these sweeteners, read Nutritionist Dr. Tia Rains' summary on common sweeteners used across the baking and food industry.
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