Batory Foods, a national distributor of food and fine ingredients, is capitalizing on its recent growth in the sweeteners sector by generating a business unit focused on customer solutions. The new entity, Batory Sweetener Solutions, comes on the heels of Batory Foods’ acquisition of Savannah-based Sweetener Solutions in early 2022.
Batory Sweetener Solutions will be dedicated to any and all initiatives surrounding food & beverage sweeteners, from conventional ingredients and low-sugar alternatives to precision blending and custom formulation. The business will incorporate unique sugar reduction technologies and innovative ingredients that empower customers to simplify the sweetening process through Batory’s extensive portfolio and customization capabilities. In doing so, Batory aims to capitalize upon opportunities created by an industry-wide shift toward sugar reduction efforts that don’t sacrifice taste, texture, formulation ease or health benefits.
Sugar reduction advocacy and execution will be front and center for the new business unit, which aims to meet discouraging rates of excess sugar consumption in America with viable, ingredients science-based solutions. According to the American Heart Association (AHA), the average American adult consumes 77g of sugar per day, more than three times the recommended amount. Fortunately, recognition is increasingly widespread, as the AHA also reports that seven out of ten people are willing to substitute a favorite snack for a lower-sugar alternative.
Heading up Batory Sweetener Solutions will be Jessica Zielinski, whose appointment follows a successful two-year stint as Batory Foods’ director of sales. Zielinski has extensive experience in the food ingredients sector, including a decade-long, upwardly-mobile tenure with Tate & Lyle and, before that, applications science roles elsewhere in the industry. Combined, Zielinski brings to her new leadership role a multi-disciplinary background spanning technical applications, product management, sales and business development.
