A little Less Sugar in 2021

During December 2020 we would get asked at least 4 times a week "Do you have any chocolate that is good for diabetics?" Which lead us on a mission in creating a range of new products that would fit this request. Almost 4 months later and we have a whole new section in our business for products that are Sugar Less!

From Dark and Milk Chocolate Nut Clusters to Salted Peanuts and also Hot Chocolate. The process in producing Sugar Less products isn't that hard but below is a brief layout on how the chocolate is created.


Chocolate is made from cocoa butter, cocoa powder and sugar. Generally this sugar is cane sugar. For our no-sugar added range, we substitute cane sugar for Maltitol. Maltitol is a non-nutritive sweetener. It is a large organic molecule that tastes sweet, but is not broken down as easily as Dextrose/Glucose within the body.


More specificially Maltitol is a sugar alcohol (a polyol) used as a sugar substitute. It has 75–90% of the sweetness of sucrose (table sugar) and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol


When it comes to people with Type 2 Diabetes Maltitol is not a problematic ingredient, and although maltodextrin can raise blood glucose levels, it, too, should not be much of a concern if figured into your total carbohydrate intake. In fact, both are sometimes intentionally used in products specially formulated for people with diabetes.


Whilst the above can't always work for everyone with Sugar intake issues, it does allow some path forward for those who still wish and crave the intake of Chocolate. We hope the way we have produced these products fits in with your diet requirements.


So next time your in the area, stop by and have a look at our SUGAR LESS Range.


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