Natural Sweeteners
Foods that are naturally sweet make excellent alternatives to standard sugar: replace part of or the full amount of required sugar according to your taste and preference.
Carob
The carob tree (Ceratonia siliqua) can live for hundreds of years, and grows strong, far-reaching networks of roots. Over 70% of traditional carob production worldwide takes place in Sicily, as the cultivation of carob has been intertwined with Sicilian culture for centuries.
D-Tagatose
Vegan D-tagatose as an easily soluble powder with over 99% purity as well as a mixture of D-tagatose and D-galactose in a ratio of 60:40. Completely plant-based, obtained from gum arabic (acacia fibre). Gluten-free, no additives, non-GMO.
Coconut Sugar
Coconut palms (Cocos nucifera) grow in Indonesia in an optimal tropical climate where the extraction and use of coconut blossom nectar have a long tradition. Compared to granulated sugar, coconut blossom sugar has a low glycemic index.
Lucuma
The lucuma fruit is native to the high altitudes of the Peruvian Andes and is one of the most widely cultivated fruits in Peru today. Due to its sweet and mild taste, which is slightly reminiscent of mango, caramel and chamomile, the fruit is traditionally used as a sugar substitute to refine desserts.
Organic Yacón Powder
Raw, organic yacón powder from traditional cultivation in the Peruvian Andes at an elevation of up to 3200m. Hand-harvested, gently dried, finely milled. Naturally high in fibre and sweet with a low glycemic index.
