Grodan opened in the fall of 1985 and is a classic restaurant in Östermalm in Stockholm. It is a restaurant created in symbiosis with its guests, who over the years have been a big part of how the restaurant's concept has developed. Being able to offer a real dessert, not just berries and nuts, without added sugar was a hard nut to crack before they found Bayn.

Bayn and Grodan have been working together for some time to develop sugar-reduced desserts. Three of Bayn's customized sugar replacement solutions have been used for chocolate truffles, ice cream and crisp flakes, among others.

"It's great to be able to serve such delicious desserts," says Nils Idevall, head pastry chef at Grodan. "I haven't had to change the recipes at all. Neither quantity, temperature nor time, and that is EUREBA®'s great strength."

For Bayn Europe, whose customers are usually manufacturers in the food industry, working with a restaurant has been interesting and rewarding. A job that brings them closer to the end customer. "It's great to work with creators who really want to go the extra mile for every guest," says Ange Mertner, Customer Developer at Bayn. "We have worked with different ingredients for sugar substitutes depending on the desserts. Sometimes the biggest challenge is not the sugar reduction itself, we know that EUREBA® delivers, the challenge is to convince others that the result is at least as good without added sugar. Then you always get the same great feeling when the good result is presented to the end consumer."

Read more about the cooperation in this article published on the Bayn website.

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