Nutrition & Allergen Information
Use of Sugar Alternatives
- We use Allulose and Monkfruit Extract to sweeten our products:
- Allulose (D-Psicose / D-allulose) is classified as a “rare sugar” that naturally occurs in small quantities in fruits like figs and raisins. It possesses about 70% of the sweetness of sugar (sucrose) and is minimally metabolised when consumed. It is zero on the glycemic index and causes negligible impact on blood sugar levels.
- Monkfruit (siraitia grosvenorii / luó hàn guǒ) is a gourd native to southern China. It’s Extract possesses sweetness that is 250 to 300 times stronger than sugar (sucrose) and is also minimally metabolised when consumed. It is also zero on the glycemic index and causes neglible impact on blood sugar levels.
- All our products and flavours do not contain sugar alcohols except for Cookies & Cream; the cookies have been sweetened with erythritol at 1.33g per 60g serve.