Inspiration and useful knowledge

We want to give something special to those of you who manage a medium sized food and beverage company, to you who develop the products of the company, and to you who market and sell these products. We want to give you inspiration, knowledge and perhaps something that might amuse or befuddle you. That is why we will publish articles and interviews, analyses, suggestions and advice, and every now and then a chronicle or two. So let's begin.

16 May 2019 •

You are read­ing the first of many chron­i­cles, arti­cles and e‑books which will be pub­lished dur­ing the com­ing weeks, months and years here at www​.bayn​so​lu​tions​.com. With these we wish to inspire you and pro­vide you with use­ful advice and sug­ges­tions on how you can fur­ther your busi­ness, your prod­ucts and your market.

Our Plans

This chron­i­cle is our very first pub­li­ca­tion. Two more will come very soon. The head­lines are not yet set, but we call them Stevia, from plant to Eureba, and The lit­tle plant that could.

As you might have guessed, we will start with what lies clos­est to our heart: ste­via. But we will write about a lot of oth­er things too. We just had to start with the sweet lit­tle plant, pun intended.

We will con­tin­ue with one or two arti­cles per week, until we break for sum­mer. Then we close shop, not…

When you are on hol­i­day, enjoy­ing the weath­er (or per­haps work­ing on the devel­op­ment of new ice creams), we will be rebuild­ing the web­site to give room for an online mag­a­zine. And when you come back to work this chron­i­cle, and those ten to twelve arti­cles we post­ed before the sum­mer break will have been moved into this mag­a­zine. We’ll con­tin­ue to fill it with new mate­r­i­al every week.

The very first e‑book will also be ready. It will be a lit­tle book you can read on your screen, or down­load and print. Our ambi­tion is to make anoth­er one before Christmas, and then to pub­lish four more each year.

Why do we do this?

It must be said; we do this for you to like us. It’s part of our mar­ket­ing effort. But the pur­pose is not to be pushy or to sell our products.

We want you to think of us as the good guys, gen­er­ous­ly giv­ing you access to inter­views, analy­ses, sug­ges­tions and advice, as well as the odd chron­i­cle like this one. We sim­ply want you to feel it’s worth the effort to come and see us. Both online here at our web­site, on LinkedIn, and IRL.

Who are you?

So, who are you? We don’t real­ly know. But we think you work for a medi­um sized food and bev­er­age com­pa­ny some­where in the Nordic region. That you are part of man­age­ment, or R&D. Or that you mar­ket or sell your com­pa­ny’s prod­ucts. That is in any case the three roles that we imag­ine that our read­ers might have.

Did we get it right? Send us an e‑mail at bayn@​kntnt.​se and let us know!1

We would love to hear from you. And we promise not to fill your inbox with spam!

Who are we?

We are Bayn. Or Bayn Solutions AB, as our Articles of Association state.

We’re peo­ple with a pas­sion for help­ing the indus­try to reduce sug­ar, with­out syn­thet­ic or arti­fi­cial addi­tives. And we want to help you to keep the same great taste and mouth­feel of your products.

We don’t actu­al­ly mind sug­ar. It tastes great. But it’s used far too much, caus­ing prob­lems such as obe­si­ty and dia­betes, not to men­tion tooth decay. That’s why we want to con­tribute to the reduc­tion of sug­ar in all kinds of foods and drinks.

We enjoy the good things in life. We want the sweet­ness too, just with­out the sugar.

Our view of sugar reduction

You don’t gain much by just replac­ing sug­ar with oth­er kinds of sug­ars, like fruc­tose, glu­cose or maltose.

You miss the point of sug­ar reduc­tion if you replace the sug­ar with some­thing that still con­tains calo­ries. That’s at least our point of view.

Unfortunately most alter­na­tives are arti­fi­cial, pro­duced through a chem­i­cal process (e.g. sac­cha­rin, cycla­mate, sucralose and acesulfame‑K).

So, isn’t there an alter­na­tive from nat­ur­al sources, with a low ener­gy val­ue? Oh yes! One of them is ste­vi­ol gly­co­sides, extract­ed from the ste­via plant.

This is what we do

Steviol gly­co­sides are up to 300 times sweet­er than sug­ar. This presents an issue, if you replace one kilo of sug­ar with three grams of ste­vi­ol gly­co­sides, the vol­ume, struc­ture and tex­ture of the prod­uct changes sig­nif­i­cant­ly. Besides that, you get a rather metal­lic after­taste, not exact­ly what you aimed for.

This is a chal­lenge that has our R&D team chomp­ing at the bit. They are the brains behind our con­cept; Eureba — cre­at­ed from nat­ur­al resources to replace sug­ar 1:1 while still main­tain­ing taste and mouthfeel.

Our promise

Inevitably, we will come back to the sub­ject of Eureba now and then. It’s our baby. And it would be wrong of us not to let you know how we can help you to replace sug­ar 1:1 with­out sac­ri­fic­ing the good taste. But first and fore­most we will tell you about things that are of true inter­est to you. We promise!

1 The e‑mail address bayn@​kntnt.​se goes to the team at the con­tent mar­ket­ing agency Kntnt who pro­duces Bayn’s arti­cles.

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