TapiOK® organic tapioca syrups are colorless, neutral-flavored syrups that add sweetness and functionality in a variety of applications from cookies to ice cream to beverages and beyond. Ciranda supplies tapioca syrups with a range of sugar profiles in a dextrose equivalent (DE) range of DE 27 to 95. Lower DE tapioca syrups are typically more viscous and less sweet, while higher DE syrups are less viscous, but often sweeter. Many manufacturers find success combining multiple DE's to achieve the desired balance of sweetness and texture.

As the first supplier to introduce organic tapioca syrup commercially to the North American market, Ciranda has decades of experience helping manufacturers formulate with a variety of syrups from different plant sources. Compared to syrups from grains, tapioca syrups are beloved for their exceptional film-forming and low-tack properties, which is beneficial in granola bars and confections to prevent the product from adhering to the packaging.

Organic and non-GMO tapioca syrups can often be substituted at a one-to-one ratio for corn syrup at the same or similar DE. Unlike syrups from corn, genetically modified tapioca currently does not currently exist commercially.

Conventional non-GMO tapioca syrups are available in the same DE levels.

Click here to watch our latest tapioca trends webinar, where we delve into the current tapioca market landscape and explore the diverse functionalities of tapioca-based ingredients.