AH

Application Examples - 2026-05-19

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Magic Spoon Cereal Bars (Frosted Flavor)

Snack Bar

Magic Spoon Β· USA

Functional Claims

3-4g Net Carbs per bar11-12g Protein0g Added SugarTastes like childhood cereal β€” no sugar alcohol coolingGrain-free, gluten-free

Ingredients

  • β€’Allulose← ALLULOSE
  • β€’Chicory Root Fiber
  • β€’Milk Protein Blend (Whey Protein Concentrate, Milk Protein Isolate)
  • β€’Cassava Flour
  • β€’Coconut Oil
  • β€’Natural Flavors
  • β€’Baking Soda
  • β€’Sea Salt
  • β€’Monk Fruit Extract

Allulose's Technical Role

Magic Spoon의 μ‹œλ¦¬μ–Ό λ°” 라인은 μ•Œλ£°λ‘œμŠ€λ₯Ό μ£Όμš” 감미료둜 μ‚¬μš©ν•˜μ—¬ μˆœνƒ„μˆ˜ν™”λ¬Ό 3-4g을 μœ μ§€ν•˜λ©΄μ„œλ„ μ‹œκ·Έλ‹ˆμ²˜μΈ 'μ–΄λ¦° μ‹œμ ˆ μ‹œλ¦¬μ–Ό 맛' 포지셔닝을 μœ μ§€ν•©λ‹ˆλ‹€. μ•Œλ£°λ‘œμŠ€λŠ” 두 가지 λͺ©μ μ„ μˆ˜ν–‰ν•©λ‹ˆλ‹€: (1) μ²¨κ°€λ‹ΉμœΌλ‘œ κ³„μƒλ˜μ§€ μ•ŠμœΌλ©΄μ„œ ν”„λ‘œμŠ€νŒ… μ½”νŒ…μ— ν•„μš”ν•œ 벌크 단맛을 μ œκ³΅ν•˜κ³ , (2) ν† μŠ€νŒ… λ‹¨κ³„μ—μ„œ Maillard κ°ˆλ³€μ„ κ°€λŠ₯ν•˜κ²Œ ν•©λ‹ˆλ‹€ β€” ν™©κΈˆλΉ› 색상과 ꡬ운 μ‹œλ¦¬μ–Ό 풍미에 κ²°μ •μ μž…λ‹ˆλ‹€. μ—λ¦¬μŠ€λ¦¬ν†¨μ€ κ°ˆλ³€λ˜μ§€ μ•Šμ•„ 이λ₯Ό ν•  수 μ—†κ³ , 고감도 감미료(μˆ˜ν¬λž„λ‘œμŠ€, μŠ€ν…ŒλΉ„μ•„, λͺ½ν¬ ν”„λ£¨νŠΈ)λŠ” μ μ ˆν•œ κ²°μ •μ§ˆ μ½”νŒ…μ„ ν˜•μ„±ν•  λ²Œν¬κ°€ λΆ€μ‘±ν•©λ‹ˆλ‹€. μ°Έκ³ : λͺ½ν¬ ν”„λ£¨νŠΈ μΆ”μΆœλ¬Όμ€ μ£Όμš” κ°λ―Έλ£Œκ°€ μ•„λ‹Œ 단맛 λΆ€μŠ€ν„°λ‘œ μ›λ£Œ λͺ©λ‘ λ§ˆμ§€λ§‰μ— ν‘œμ‹œλ©λ‹ˆλ‹€.

πŸ₯›

Allulose-Sweetened Greek Yogurt (Strawberry)

Dairy

Chobani Β· USA

Functional Claims

0g Added Sugar (allulose excluded)12g ProteinLive & Active Probiotic CulturesNo artificial sweeteners β€” no stevia bitternessNon-GMO

Ingredients

  • β€’Nonfat Greek Yogurt (Cultured Nonfat Milk)
  • β€’Water
  • β€’Allulose← ALLULOSE
  • β€’Strawberries
  • β€’Natural Flavors
  • β€’Fruit Pectin
  • β€’Citric Acid
  • β€’Vegetable Juice (for color)
  • β€’Live and Active Cultures (S. thermophilus, L. bulgaricus, L. acidophilus, Bifidus)

Allulose's Technical Role

Chobani의 μ•Œλ£°λ‘œμŠ€ 감미 κ·Έλ¦­ μš”κ±°νŠΈλŠ” μš”κ±°νŠΈμ˜ μžμ—°μ  신맛과 μΆ©λŒν•˜λŠ” 쓴맛/감초 이취λ₯Ό λ§Œλ“€μ—ˆλ˜ μŠ€ν…ŒλΉ„μ•„λ‘œλΆ€ν„°μ˜ μ „λž΅μ  μ΄νƒˆμ„ μ˜λ―Έν•©λ‹ˆλ‹€. 4% w/w의 μ•Œλ£°λ‘œμŠ€λŠ” λ°°μ–‘ μœ μ œν’ˆ 산미와 μ‹Έμš°μ§€ μ•Šκ³  λ³΄μ™„ν•˜λ©΄μ„œ 100% 첨가당 λŒ€μ²΄λ₯Ό λ‹¬μ„±ν•©λ‹ˆλ‹€. 두 가지 μ€‘μš”ν•œ 기술적 이점: (1) μ•Œλ£°λ‘œμŠ€λŠ” μ‚΄μ•„μžˆλŠ” ν”„λ‘œλ°”μ΄μ˜€ν‹± 배양균을 μ–΅μ œν•˜μ§€ μ•ŠμŠ΅λ‹ˆλ‹€ β€” μœ ν†΅κΈ°ν•œ μ’…λ£Œ μ‹œ CFU μˆ˜μΉ˜κ°€ 섀탕 감미 버전과 λ™μΌν•œ κ·œκ²©μ„ μΆ©μ‘±ν•©λ‹ˆλ‹€; (2) μ—λ¦¬μŠ€λ¦¬ν†¨κ³Ό 달리 μ•Œλ£°λ‘œμŠ€λŠ” 냉감이 μ—†μ–΄, μ†ŒλΉ„μžλ“€μ΄ μ°¨κ°€μš΄ λ°°μ–‘ μœ μ œν’ˆμ—μ„œ λΆˆμΎŒν•˜κ²Œ λŠλΌλŠ” νŠΉμ„±μ΄ μ—†μŠ΅λ‹ˆλ‹€. μ‹€μ œ λ”ΈκΈ°, μ•Œλ£°λ‘œμŠ€, νŽ™ν‹΄, λ°°μ–‘κ· μœΌλ‘œ κ΅¬μ„±λœ κΉ¨λ—ν•œ μ›λ£Œ λͺ©λ‘μ€ 클린 라벨 포지셔닝을 λ’·λ°›μΉ¨ν•©λ‹ˆλ‹€.

μ•Œλ£°λ‘œμŠ€λŠ” "λ‹¨λ§›λ§ŒμœΌλ‘œλŠ” λΆ€μ‘±ν•œ" 문제λ₯Ό ν•΄κ²°ν•œλ‹€

였늘의 두 μ œν’ˆμ€ ν•˜λ‚˜μ˜ νŒ¨ν„΄μ„ κ°•μ‘°ν•©λ‹ˆλ‹€: μ• ν”Œλ¦¬μΌ€μ΄μ…˜μ΄ κ°λ―Έλ£Œμ— 단맛 이상을 μš”κ΅¬ν•  λ•Œ μ•Œλ£°λ‘œμŠ€κ°€ μŠΉλ¦¬ν•©λ‹ˆλ‹€.

  • Magic Spoon μ‹œλ¦¬μ–Ό λ°”: ν”„λ‘œμŠ€νŒ… μ½”νŒ…μ—λŠ” κ²°μ •ν™”(바삭함), κ°ˆλ³€(ꡬ운 색상), 벌크(μ½”νŒ… ꡬ쑰)κ°€ κ°€λŠ₯ν•œ κ°λ―Έλ£Œκ°€ ν•„μš”ν•©λ‹ˆλ‹€ β€” μ•Œλ£°λ‘œμŠ€λŠ” 이 μ„Έ 가지λ₯Ό λͺ¨λ‘ μˆ˜ν–‰ν•©λ‹ˆλ‹€. λ‹€λ₯Έ μ–΄λ–€ μ €μΉΌλ‘œλ¦¬ κ°λ―Έλ£Œλ„ ν•  수 μ—†μŠ΅λ‹ˆλ‹€.
  • Chobani κ·Έλ¦­ μš”κ±°νŠΈ: λ°°μ–‘ μœ μ œν’ˆμ—λŠ” μ‚΄μ•„μžˆλŠ” ν”„λ‘œλ°”μ΄μ˜€ν‹±μŠ€λ₯Ό μ–΅μ œν•˜μ§€ μ•Šκ³  발효 신맛과 μΆ©λŒν•˜λŠ” 이취λ₯Ό μΆ”κ°€ν•˜μ§€ μ•ŠλŠ” κ°λ―Έλ£Œκ°€ ν•„μš”ν•©λ‹ˆλ‹€. μ•Œλ£°λ‘œμŠ€λŠ” 배양균에 λŒ€ν•­ν•˜μ§€ μ•Šκ³  ν•¨κ»˜ μž‘μš©ν•©λ‹ˆλ‹€.

두 경우 λͺ¨λ‘ λŒ€μ•ˆ(μŠ€ν…ŒλΉ„μ•„, μ—λ¦¬μŠ€λ¦¬ν†¨, μˆ˜ν¬λž„λ‘œμŠ€)은 단맛 μ΄μƒμ˜ νŠΉμ • κΈ°λŠ₯적 μš”κ΅¬μ‚¬ν•­μ—μ„œ μ‹€νŒ¨ν–ˆμŠ΅λ‹ˆλ‹€. 이것이 성곡적인 μ•Œλ£°λ‘œμŠ€ μ• ν”Œλ¦¬μΌ€μ΄μ…˜μ˜ ν…Œλ§ˆμž…λ‹ˆλ‹€: κ°λ―Έλ£Œκ°€ λ‹¨μˆœνžˆ μ„€νƒ•μ˜ 단맛을 λŒ€μ²΄ν•˜λŠ” 것이 μ•„λ‹ˆλΌ β€” μ„€νƒ•μ˜ κΈ°λŠ₯적 μ—­ν• (κ°ˆλ³€, 벌크, κ²°μ •ν™”, 발효 ν˜Έν™˜μ„±)을 λŒ€μ²΄ν•˜λŠ” κ²ƒμž…λ‹ˆλ‹€.

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