Louis François signs distribution deal for SÜVY

Louis François has strengthened its position in the fast‑growing reduced‑sugar and functional‑ingredient market with a new distribution partnership for SÜVY – a technical, low‑glycaemic alternative to sucrose designed for artisan bakers, pastry chefs, chocolatiers and foodservice operators.

The agreement, signed with Innovi Laboratories, marks a strategic expansion of the company’s offer to professionals seeking healthier formulations without compromising on performance.

SÜVY is formulated from just two ingredients – polydextrose and erythritol – and is positioned as a true like‑for‑like alternative to sugar in terms of taste, texture, caramelisation and process stability. With a glycaemic index below 2 and a calorie content up to eight times lower than sucrose, the ingredient is designed to help manufacturers and artisans meet rising consumer demand for reduced‑sugar and low‑GI products.

Alexandra Fregonese, president and founder of Innovi, said the industry now has a responsibility to offer healthier options:“Now that science offers a healthy, stable and effective alternative, manufacturers have a duty to give consumers a choice,” she noted.

The World Health Organization continues to call for reductions in added sugar intake, and Louis François sees SÜVY as a tool for helping professionals reformulate without losing the key functional roles sugar plays in bakery and pastry applications. According to the company, SÜVY enables “reduced‑sugar” and “no added sugar” recipes while maintaining volume, texture and caramelisation – areas where many sugar substitutes fall short.

Pierre Boulanger, managing director at Louis François, said the company immediately recognised the potential:“When we discovered SÜVY in June 2025, we found the ideal alternative to sugar: a product that is easy to work with, functional, and fully compatible with our ingredients,” he said. “SÜVY brings much more than just sweetness; it is becoming a cornerstone of our customers’ formulations.”

As part of the agreement, Louis François will provide technical training and recipe sheets to help professionals integrate SÜVY into existing processes. The company says this support is essential for ensuring smooth adoption in applications where sugar plays multiple structural and sensory roles.

The partnership reinforces Louis François’ long‑standing commitment to innovation in texturisers, emulsifiers, preservatives and technical ingredients for bakery, pastry, chocolate, confectionery and ice cream. With more than a century of expertise and a production site in Île‑de‑France, the company continues to expand its portfolio of high‑value solutions for modern formulation challenges.