Elisabet Tapio Neuwirth
Bayn Solutions continues the journey of success
Bayn Solutions celebrates its 10th anniversary and CEO Patrik Edström leads the company towards the future. In the future, the focus will be on developing our own raw materials. The sweeteners and fibers are of natural origin and a strong success factor, which is also seen in the company’s sales figures. Read the interview with Patrik Edström.
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Bayn’s founder about the company’s birth
Bayn Solutions celebrates its 10th anniversary. The company was founded by Lucy Dahlgren, who was early on as an entrepreneur in sugar reduction. She saw the potential of stevia as a sweetener, and worked assiduously for her vision to create a knowledge company in the field – long before stevia was approved in EU. Today, she is an ambassador of sort for innovative producers who want to enter market with their lifestyle products. Read on!
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Healthy ice cream – or good-for-you ice cream..?
Is the ice cream supposed to be useful just because the sugar has been replaced with sweetened fibres? That’s the question for this week’s chronicle.
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How we safeguard quality — from cultivation to production
The ingredients from all corners of the earth are transported to Europe and our partners producing Eureba. We put a lot of energy into ensure quality at every step and make sure everything runs smoothly. Do you want to know more? Read on!
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What if employees express themselves positively about your products on social media?
The Advertising Ombudsman (RO) found that Nocco’s brand manager in breach of ICC regulations on advertising identification. How do the rules of influencer marketing affect your business? Can employees say positive things in social media?
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The art of making good ice cream without added sugar
Hemglass has created sugar reduced ice creams that customers love. This spring they launched a strawberry ice cream cone, a vanilla ice cream with pear ice cover, and chocolate and vanilla ice cream in a cup and on a stick. And they did it without changing the recipe. Here is how they did it.
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Sweet desserts without sugar
At the classic restaurant Grodan in Stockholm, pastry chef Nils Idevall develops new desserts for a variety of target groups. What to offer guests who do not want, or can, eat sugar have been a hard nut to crack, but is now resolved for Nils Idevall. The solution is called Eureba — sugar reduction products from Bayn — which do not compromise on taste, but leave both guests and serving staff with a smile on their lips. Read the interview!
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Stevia - the sweet plant that challenged the giant companies
How can a small perennial herb threaten an entire industry? Well, by being naturally sweet. In the stevia plant there are substances called steviol glycosides that are 300 times sweeter than sugar. Completely without calories! In the 1980s and 1990s, that unbeatable combination was a threat to the food giant’s monopoly on artificial sweeteners. It was David’s fight against Goliath. And just like David, the little plant won over the giants. Read the exciting story!
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