A Classic Ingredient with a Twist

Our glucose syrup is derived from classic acidic hydrolysis of potato starch (no enzymes involved). This process has been used for more than a century, but now firms are showing revived interest in its usage. Glucose syrup is used in foods to sweeten, soften texture and add volume. Since its beginning, in the early 1900s, the technology has changed so significantly that potato-based syrup is used commonly and to excellent result across Europe.

There are competing syrups on the market, but our product not only stands out but works considerably better than the others. Why is that? Our syrup has unique features that the competition lacks. Let’s have a look at them.

Firstly, our syrup is GMO-free. Therefore, the product is genuinely natural and ecologically sound from the start. Environmental pedigree is very often a considerable factor when choosing a food product today.

In 2015, 35% of consumers avoided at least five separate ingredients due to contents listed. In 2016, this number increased to 53% according to Euromonitor [link]. “Concerns about artificial sweeteners, GMOs as well as trans-fat and hydrogenated oils increased the most (by at least 9 percentage points) from 2015 to 2016,” says the report.

Glucose syrup, CESfoods

Secondly, products made solely out of potato starch are by definition gluten-free. They not only fulfill the requirement of less, than 20 ppm of gluten to be called gluten-free. There is absolutely no gluten in such products. The number of contemporary cases of gluten-related disorders has gradually risen to epidemic proportions with a global prevalence estimated at around 5%. [link], This is according to the Italian Association of Hospital Gastroenterologists and Endoscopists (AIGO), the Italian Society of Endoscopy (SIED) and the Italian Society of Gastroenterology (SIGE).

Moreover the market for products that are certified gluten-free is on pace for a rapid increase of 10.4% from 2015 to 2020. The European region is forecast to be the fastest-growing market in the near future owing to life-style objectives and health concerns according to ‘Markets and Markets’ a research company.

Production of glucose syrups at our facility, 2017

Thirdly, it contains no allergens that could cause serious health complications. We do our best to maintain product integrity by eliminating mechanical impurities originating in the technological process.

Our glucose syrup is sweet, with no foreign after-taste present. It is healthy and ready to use.

Moreover, when it comes to storage and chemical properties our glucose syrup has even more distinct advantages: appealing sweetness and chemical structure, as well as temperature and microbiological stability that keep it free from crystallization. They highlight the colour and aroma too.

Glucose syrup performs well. It contributes to the structure and consistency of the merchandise. The product adds moisture and adhesion whilst increasing the smoothness and the fluffiness of the mass, giving it a natural sheen. It is also a healthier alternative to sucrose.

There is a common misconception regarding glucose syrup. Mainly it is wrongly associated with glucose -fructose syrup, which experience poor public reception – and for good reason. As the name suggests, it consists largely of fructose- around 45-50%-which is detrimental to good health. The scope of unfavourable effects it has on an organism is unfortunately extensive. It has its place in the spread of obesity, cardiac disorders and cardiovascular diseases, as well as diabetes type II and non-alcohol related hepatic steatosis (or non-alcoholic fatty liver disease). The number of people suffering from these conditions has risen significantly in the US and UE, and its steady growth is related to the larger market penetration of glucose-fructose syrup. This is according to a study by The National Center for Biotechnology Information based Bethesda MD in the US [link].

CESfoods Glucose syrup

N-I & W-I

The syrup comes in two variants possessing the properties mentioned above, but with some differing contents for other applications. The physical properties are slightly different due to their end purpose.

The light yellow N-I type is mostly used in the production of confectionary sweets. This syrup has a high viscosity index. Thanks to this feature it can efficiently bind different parts of the final product. This type of glucose syrup is commonly used in the production of hard and filled sweets, mousse products, pomade, weight caramel, jelly beans, jelly, confectionery coating, chewing gum, halvah and cakes. The product can easily be caramelized and has an wide range of solubility combined with a fine plasticity that is well regarded in the industry.

CESfoods syrup production, 2017

Furthermore, glucose syrup can extend the shelf life of pastries, making it a wise choice in baking. It also helps to preserve the moistness of cakes and bread, preventing desiccation of the product and increasing its permanence. For similar reasons the food-vegetable industry uses it in marmalade, jams or other compotes. It can be used in the production of non-alcoholic beverages and even as a beer sweetener since it can undergo fermentation when required.

The W-I type of glucose syrups has all the advantages mentioned above, but is tailored specifically to meet other expectations too. A higher osmotic pressure provides a lower freezing point for optimum cold storage. This freezer-friendliness combined with its darker yellow tone makes it a favourite of ice-cream producers. The W-I type is significantly sweeter than the N-I type whilst having a lower viscosity and density that makes it easier to pour from packages.

We take pride in the quality and flexibility of each of our products and how they provide our clients a reliable high quality choice.


  • Plastic containers of 15 kg,
  • Plastic containers of 40 kg,
  • IBC containers of 850 kg.

Download Information on GLUCOSE SYRUPS

Download product specifications


We also produce tailor-made glucose syrups according to specified client requirements (consistency, glucose equivalent etc.).

For more information on the products and orders, please CONTACT US