ALMONK SweetBlend™
Allulose · monk fruit
Replaces sugar 1:1 by weight and keeps browning and caramelization.
- Cereals and granolas
- Bars
- Yogurts and dairy
- Glazes
- Bakery
From idea to first batch.
We create, improve and supply products for the food industry.
What does your product need?
Bring us the need. We bring the formula, the compliance and the ingredient.
Cut sugar
Same taste, less sugar.
Remove warning labels
Goodbye, black octagon.
Reduce sodium
Less salt, just as tasty.
Create from scratch
From an idea to the shelf.
Clean label
No artificial ingredients.
Lower the cost
A better or more efficient ingredient.
Your product, octagon-free.
We calculate front-of-pack warning labels from the very first trial: Colombia's Resolutions 810/2021 and 2492/2022, and the systems of Mexico, Chile, Peru and Ecuador.
How we do it.
1
We formulate
In the lab, until it tastes the way it should.
2
We check compliance
Warning labels, labeling and claims.
3
We cost and supply
Cost per kilo, and the ingredient on time.
4
We produce
In your plant or with a contract manufacturer.
20+years putting products into production
1single point of accountability: formula, compliance, cost and ingredient
30minutes to understand your case
5business days to your proposal
Proprietary blends and raw materials, by function.
Every kilo ships with a technical data sheet, a certificate of analysis per lot and a warning-label calculation.
1 kgBag10 kgBag25 kgSack
REPSTEVIA SweetBlend™
Maltitol · fiber · stevia
1:1 sugar replacement in pastry, bakery and cookies.
- Cakes
- Bakery
- Cookies and biscuits
- Fillings and creams
- Premixes
HIVIA 150 SweetBlend™
Reb M · thaumatin
150 times the sweetness of sugar, with a clean profile for beverages and coffee.
- Ready-to-drink coffee
- Beverages
- Teas and infusions
- Concentrates
- Dairy drinks
SORVIA SweetBlend™
Sorbitol · polydextrose · stevia
Adds body and retains moisture in powder mixes and baked goods.
- Powder mixes
- Soft baked goods
- Soft confectionery
- Fillings
ISOCAO SweetBlend™
Erythritol · isomalt · stevia · thaumatin
For chocolate and coatings: isomalt reduces the cooling effect.
- Chocolate bars
- Coatings
- Dragées and candies
- Pralines
1 kgBag10 kgBag20–25 kgFactory pack100 g · 500 gJar, high intensity
Polyols
Maltitol powder
INS 965(i)
The polyol that behaves most like sugar in baking and chocolate.
Maltitol syrup
INS 965(ii)
Binder and humectant for bars; in pails and drums.
Erythritol
INS 968
Crystalline and cooling; ideal with stevia or monk fruit.
Isomalt
INS 953
Low hygroscopicity: hard candy, dragées and coatings.
Sorbitol powder
INS 420(i)
Humectant for confectionery and soft baked goods.
Rare sugars
Crystalline allulose
Rare sugar
Sweetness and bulk close to sugar; browns and caramelizes in baking.
Tagatose
Rare sugar
Sweetness and body similar to sugar; browns and enhances dairy and chocolate notes.
High-intensity sweeteners
Stevia Reb A 97%
Beverages, dairy, tabletop
Clean sweetness with low residual bitterness.
Stevia Reb M 95%
Premium beverages and dairy, chocolate
The stevia profile closest to sugar, with no aftertaste.
Monk fruit · mogroside V 50%
Beverages, cereals, 1:1
Rounded sweetness, synergistic with allulose and erythritol.
Monk fruit · mogroside V 25%
Cost-sensitive formulas
The same fruit, at lower concentration and cost.
Thaumatin
Stevia systems, beverages, chocolate
Masks bitterness and extends sweetness at parts per million.
1 kgBag10 kgBag20–25 kgFactory pack
Fiber, texture and sodium reduction
Polydextrose
Soluble fiber · INS 1200
Restores the solids and body lost when sugar is removed.
Inulin
Soluble chicory fiber
Adds fiber and body; replaces part of the sugar and fat.
Resistant dextrin
Soluble fiber
Boosts fiber without changing taste, color or viscosity.
Maltodextrin
By DE grade
Solids, body and carrier for powder mixes.
Tricalcium phosphate
Anti-caking agent · INS 341(iii)
Keeps powders free-flowing and adds calcium.
Potassium chloride
Salt substitute
Partial salt replacement to lower sodium.
Proteins
Whey protein
Dairy · WPC and WPI
High biological value; WPI with minimal lactose and fat.
Milk protein
Dairy · MPC
Casein and whey: body and stability in dairy and beverages.
Rice protein
Plant-based
Neutral taste and low allergenic potential, for vegan products.
Faba bean protein
Plant-based
Good functionality in emulsions; an alternative to soy and pea.
Hydrolyzed protein
Plant-based · HVP
Umami flavor for sauces and meat products; low-sodium version.
NutriBase™
Custom blends
We combine dairy and plant proteins to hit your protein, texture and cost targets.
For the whole industry.
Three ways to start.
To test an idea
Sprint
A short diagnosis, a fixed price and a clear roadmap.
To launch a product
Full development
Formula, compliance, cost and first batch.
If you don't have a plant
Contract manufacturing
We find the plant and take responsibility for the product.
You approve every stage. Everything is confidential.
“A product isn't ready when it works in the lab. It's ready when it works on the line.”
Andrés Felipe Llano MejíaCEO of Umbral · 20+ years in the food industry
Have a plant? Manufacture with Umbral.
We are looking for contract manufacturers to produce the products we develop with our clients. You bring the plant; we bring the finished formula, the client and the volume.
- More volume for your plantWe bring you projects from clients who have nowhere to produce.
- Production-ready formulasData sheet, specifications and on-site support for the first batch.
- One point of contactUmbral coordinates the client, the inputs and quality.
Let's talk about your product.
30 minutes. You tell us, we propose.
- Emailventas@grupoumbral.co
- WhatsApp+57 300 613 3231
