We make natural plant extracts, so you can make low-sugar cakes, cookies and candies.
We're hiring now!
Join our food revolution here.
We make natural plant extracts, so you can make low-sugar cakes, cookies and candies.
We're hiring now!
Join our food revolution here.
Sugar consumption is now one of the world's greatest public health crises. While many sweeteners can mimic the sweetness of sugar, they can't mimic the other roles of sugar in solid foods. That's why cakes, cookies and confectionery products are still loaded with sugar, while sugar-free drinks are widely available.
To solve this problem, we're using cutting-edge science to develop natural low-sugar ingredients that replace sugar in food products, without compromising on price or experience.
Our ingredients are developed for 1:1 sugar replacement in foods. They replicate the various roles that sugar serves in food, such as texture, browning and caramelisation.
Sweeteners are more expensive than sugar on a per-weight basis. Our products aim to meet price parity with sugar, enabling low-sugar food products to become a mainstream reality.
Less is more. Our ingredients are low-calorie, low-sugar and low-glycaemic index, making them perfect for a healthy diet. They are also high in fiber, which is great for boosting gut health.
Our ingredients are plant-based, non-artificial and non-GMO. We ensure they are sustainably sourced, making them good for the environment as well as for you.
Tom has over 10 years of experience in carbohydrate biochemistry. He formerly held fellowships at the University of Cambridge and at the World Economic Forum and has advocated sugar reduction initiatives through Sky News and Channel 4 television appearances.
Ruben holds a Master's degree in Natural Sciences from the University of Cambridge. He has a background in IP commercialisation, as well as marketing strategy development at a previous SME. He is passionate about promoting a healthier diet and lifestyle.
Paul is a Professor of Plant Biochemistry at the University of Cambridge. His lab performs cutting edge scientific research into the synthesis, function and use of plant fibres. For many years his lab led the UK's national Sustainable Sugars Programme.
Ola completed her PhD in Biological Sciences at the University of Cambridge before working for 5 years in industry where she built up a deep expertise in turning biological science into functional products. Ola is a member of the Polish Science Foundation's Expert Panel.
Gustavo has more than 15 years' technical and commercial experience developing processes and processing technologies across a range of different industries. He is responsible for managing the production of our ingredients.
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Please address any queries to careers@camglyco.com