• 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.

Click on the product names to access their individual product pages.

Click on the product names to access their individual product pages.

• All our products are crafted in-house, in a facility where eggs, dairy, tree nuts, and peanuts are processed.
• Our dairy-based ice creams are made exclusively with heavy cream, which is naturally low in lactose and may be suitable for those with mild lactose intolerance.
• Our waffles contain heavy cream, micellar casein, and whey protein isolate—ingredients that are also low in lactose and potentially suitable for those with mild intolerance.
• Where the natural ingredients alone are insufficient to deliver the desired flavour profile or intensity, we use approved flavourings—always while keeping each serving under 2g of net impact carbs.
• Where used, flavouring and colouring content is indicated by its percentage of the total formulation.

Nuts: Almond (A), Hazelnut (H), Macadamia (M), Peanut (P), Walnut (W)