What is the difference between SUGAR-FREE and SUCROSE-FREE Chocolate?

Our chocolates are labelled SUCROSE-FREE because they contain dairy, which naturally contains a type of milk sugar called "Lactose". For this reason, by law, one cannot say they are SUGAR-FREE, but rather they are SUCROSE-FREE, which is our way of letting you know that NO SUGARS HAVE BEEN ADDED.
Read now

Not all Food Calories are equal and here's why...

The calorific value of polyols/sugar alcohols like Isomalt, Xylitol, Erythritol, or Maltitol is lower than that of sugars because of the way they are digested...

Most polyols are primarily fermented in the large intestine, rather than absorbed in the small intestine, which has important consequences for their energy value.

If a carbohydrate (like sugar) is absorbed in the small intestine and not excreted via urine, it becomes fully available to the body as energy, whereas if a carbohydrate (like a Polyol) is fermented in the colon, only about half of it (50%) will be available as energy. When a polyol is ingested, a significant part of it (varying from 10% to 99% depending on the individual polyol) is not absorbed in the small intestine and therefore enters the large intestin

Read now

What is the difference between Total Carbohydrates, Glycaemic Carbohydrates, Available Carbohydrates, or Net Carbohydrates?

Total Carbohydrates consist of multiple nutrients, including dietary fibre, sugars, polyols, and starches.Some of these nutrients are not absorbed, digested, or metabolized in the body to yield Glucose. Glycaemic Carbohydrates (also referred to as "available" or "net" carbohydrates) are those nutrients that ARE absorbed, digested or metabolized in the body to yield Glucose.
Read now