In the current context, where diabetes, overweight and excess sugar consumption are growing concerns in the population, the search for alternatives to sucrose is becoming increasingly important.
In our family of polyols, you will find the best allies for the purpose of reducing or eliminating sugar from recipes, without sacrificing a good result. The same appearance and taste as always, but with reduced (or even zero) calories, low Glycemic Index, and sugar free labelling: this is the potential of polyols if they are known and mastered.
