Our candy has a high fiber content and consists of a plant fiber blend that is a combination of two different soluble fibers. One is called polydextrose, a type of fiber that has a relatively low energy value and is thus advantageously used to replace the high proportion of sugar that forms the basis of traditional candy production. The second fiber is based on Tapioca - a starch produced from dried cassava root, with the scientific (and somewhat complicated) name of isomaltooligosaccharides. Many of our customers say they experience a degree of satiety after a relatively small portion of our sweets, which can also encourage more controlled consumption behavior around sweets - something we are more than happy to contribute to.

Erythritol occurs naturally in certain fungi, fruits and algae, for example. The sweet sugar alcohol erythritol is produced through a fermentation process.
We use erythritol in small amounts, which means that the products are not considered to have a laxative effect. This is relatively unique when it comes to sugar-free/reduced sugar sweets.
While most sugar alcohols are low in calories, erythritol is virtually energy free.

Starches can be extracted from a range of natural sources such as wheat, rice, potatoes, arrowroot and beans - just to name a few. They are mainly used as a thickening agent to provide a stabilizing effect in different types of foods and dishes. Modified potato starch stabilizes our vegan products and gives them structure. Both rice and potato starches are naturally gluten-free.

Rice starch has one of the smallest particle sizes and therefore provides an extra smooth and appealing texture when added to different types of food and food products.

Ghee can also be described as churned or clarified butter and is a pure butter oil, traditionally used mainly in Indian cooking. Ghee is made from an all-natural source (milk) and because of the way it is made, the amount of lactose is low. This is because the butter is heated and most of the milk protein and milk sugar is filtered out, so the remaining butter oil is generally better tolerated than regular butter by individuals who are sensitive to dairy products.

Ghee has a very rich, deep and buttery taste. In our toffee colors, it adds a wonderful, browned tone to our three rich flavors!

with the Latin name Stevia Rebaudiana, has been cultivated for hundreds of years mainly in South America. Because of its sweetness, Stevia has been called, among other things, honey leaf, sweet leaf of Paraguay, sweetleaf, sweet herb, candyleaf and honey yerba.

A sweetener called steviol glycosides is extracted from the stevia plant. These are up to 300 times sweeter than sucrose (regular sugar).

Both the European Food Safety Association (EFSA) and the U.S. Food and Drug Administration (FDA) consider Steviol glycosides to be a safe sweetener.

Gelatine, which gives jelly sweets their chewy and slightly bouncy texture, is naturally rich in collagen and we only use the best quality bovine gelatine. Our products can therefore be enjoyed by those who, for various reasons, do not wish to eat gelatine from pigs.