Lampados announces Liteez

25 Jan 2017

Lampados International is to launch Liteez, which it describes as a next-gen sweetener. It is designed to melt in a hot drink, such as coffee, as well as be enjoyed as an ultra-low calorie sweet treat.

Lampados announces Liteez

Lampados International is to launch Liteez, which it describes as a next-gen sweetener. It is designed to melt in a hot drink, such as coffee, as well as be enjoyed as an ultra-low calorie sweet treat.

This new sweetener delivery system, shaped like a meringue, is egg-free, sugar-free, and vegan. Two Liteez contain about two calories instead of 20 calories in one teaspoon of table sugar.

“The idea was to craft a whole new concept for a healthier, tasty, and indulgent sweetener--to simply create a new experience for coffee and tea or as a casual snack,” said Noam Kaplan, CEO of Lampados.

This patent-pending vegan meringue kiss is a plant-based snack, free from allergens such as eggs, gluten, lactose, or nuts, and contains only six ingredients.

“Many consumers crave something sweet both in and with their coffee,” said Kaplan. “Our new kiss fulfills both needs for a delicious, low-cal sweetener or as an indulgent dessert, without compromising on taste and while helping with weight management. The real challenge was to create a tasty meringue kiss without eggs or sugar — two common indispensable ingredients for making a baked meringue, and that provide its texture, shape and taste. In Liteez, the fibres create the texture, yet it is stable and crunchy with great flavor.”

Liteez was developed in collaboration with Practical Innovation, Israel,

"Our mission was to help a traditional sweetener company make a completely novel product that takes the concept of sweet indulgence to a unique level,” said Tal Laizer, CEO of Practical Innovation. "This is not just a new sweetener but an entirely new look & feel a complete 3D flavor experience.”

Liteez uses a vegetable protein that has the ability to foam like eggs to help create the desired kiss texture and form. Sugar’s functionality is replaced with prebiotic fibres to form a stable foam and maintain the kiss shape, while being highly soluble in hot drinks, such as coffee or tea.