Category: Sweeteners
A fine off-white coloured powder with a distinct sweet almond flavour and aroma when diluted as recommended. This product can be used as a flavour/fragrance ingredient in food applications. Recommended dosage is 0.1% to 0.3% (v/v) as consumed in the final product.
Botanical Name: Agave Tequilana Weber Azul A great natural low GI alternative sweetener - Certifications: ACO, EU Dark Agave Syrup is rich in minerals, having gone through less filtering it conserves the flavour of the agave plant, different from Light Agave Syrup. This organic natural syrup is an ideal sweetener for those who are looking for new flavours and unique recipes. Produced using traditional methods in the best region of Mexico where the maguey or agave plant grows natively. Agave Syrup or Agave Nectar as it is also known, is obtained from the sap in the core of the agave or maguey plant. One of the unique characteristics of this natural sweetener is that it is slowly metabolized. It has a very low Glycemic Index (GI) compared to sugar, honey, maple syrup or other sweeteners. See other alternative sweeteners: Light Agave Syrup, Coconut Nectar
Botanical Name: Cocos Nucifera Low GI natural sweetener from the coconut tree blossom - Certifications: ACO, EU A genuine delicacy, this natural low GI sweetener is obtained from the nectar of the coconut palm blossom. The Glycemic Index (GI) of coconut nectar is 35. Producers climb on each individual tree and "tap" the flowers to recollect their nectar twice a day. Coconut palm trees benefit the ecosystem by restoring damaged soil and requiring very little water. An average tall coconut tree produces 3 to 4.5 litters of fresh nectar per day. This delicious nectar is a great alternative sweetener for persons sensitive to fructose since the nectar is mostly composed of sucrose and it is rich in vitamins and minerals. Storage conditions: Keep in a cool dry place. Refrigerate after opening.
One of the most versatile sweeteners you can have on hand, honey is distinctive and valuable in cooking and baking. Also able to stand on its own as a spread or an additive to teas and other beverages, honey is a necessity. Looking for the same versatility but not as viscous?
A natural monk fruit extract used as a zero-calorie sweetener in beverage and food applications.
Organic brown rice syrup produced from enzymatically converted rice starch, used as a natural sweetener in confectionery and bakery applications.
A natural high-intensity sweetener extracted from the stevia leaf, used as a sugar replacement across beverage and food applications.
A high-purity stevia leaf extract (Reb A) used as a natural high-intensity sweetener in beverage and food applications.
A next-generation stevia extract (Reb M) with improved taste, used as a natural sweetener in beverage applications.
