Do you ever wonder what the ingredients are in your food? The ingredients chosen by ZeroIN make for high-quality, sugar-free chocolate. Learn more about the specific ingredients used in our chocolate and why we chose to forgo others. ___________________________________________________________________________________
What is Stevia?: Stevia is a natural sweetener originating from stevia rebaudiana plants. It contains 0 calories and is often used as a sugar replacement. Stevia is 200-300 times sweeter than sugar, meaning a small amount can be used to achieve the same level of sweetness as table sugar. Stevia does not contain carbohydrates, making it an excellent sugar alternative for those living with diabetes.
Circular shaped photo of stevia leaves and in white powdered form after processing___________________________________________________________________________________
What is tapioca fibre?: Tapioca fibre comes from the cassava root vegetable, originating from South America. This fibre is free of common allergens, such as gluten and nuts, and it does not elevate blood glucose. Tapioca is a soluble fibre, meaning it is easily digested by your body. ZeroIN uses tapioca fibre, as it aligns with our value of providing sweet treats without elevating blood glucose levels.
Cassava root background with tapioca powder in the centre ___________________________________________________________________________________
What is cocoa mass?: Cocoa mass, also known as cocoa liquor, is the result of grinding the cocoa nibs that are found inside of cocoa beans. Cocoa nibs contain about 50% cocoa butter, which means that after the nibs are ground they must go through further processing called "pressing" to separate the cocoa butter from the cocoa mass. The resulting cocoa mass is melted down to create the base of ZeroIN's chocolate.
cocoa nibs and cocoa mass
___________________________________________________________________________________
Why ZeroIN does not use sugar alcohols: There are a variety of sugar alcohols available on the market, some examples include maltitol, sorbitol, and erythritol. The issue with sugar alcohols is that they are carbohydrates, meaning they contribute to increasing blood glucose levels. This does not align with ZeroIN's goal of providing sweet treats without affecting blood glucose levels. Additionally, sugar alcohols are known to cause digestive issues, such as bloating, gas, and diarrhea because they are not well absorbed by the small intestine. This means that those who are affected by irritable bowel syndrome may want to avoid consumption of sugar alcohols.
When reading the nutrition facts table on a product, sugar alcohols are hidden under the "Sugars" section, making it difficult for consumers to find this ingredient. If you see an ingredient ending with the letters "ol" you can assume that it is a sugar alcohol.
text that says "sugar alcohols" with a red warning sign around it.