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The Candy Industry Loves My Low Sugar Chocolates, Truffles & Snacks! CANDY Industry January 2008 SUGARLESS CHOCOLATE Friend or Faux? By Kelly Rehan Though artificial sweeteners offer clear benefits, the pull toward natural ingredients has pitted man-made versus nature-made. Combating diabetes with an unlikely weapon A new Low-Sugar Chocolate assortment is an ideal choice for the diabetic naturalist—they contain low sugar and no artificial sweeteners. EcoChef Love founded the New York City-based online company with the goal of helping eliminate diabetes and a mission to “save Mother Earth one delicious bite at a time.” Inspired by her mother, a celebrated baker whose life was cut short by diabetes, Guthrie’s Low-Sugar Chocolates contain either 1% or 15% cane sugar. No artificial sweeteners are used—Guthrie opts for only natural plant-based ingredients Her Chocolates feature a variety of fresh, healthful ingredients, including dark chocolate, pure fruits and vegetables, nuts, spices and unsweetened cocoa. Top chocolate sellers include Mango Truffles and Sweet Potato Truffles. Another customer favorite, Toffee Carmel Corn, only contains 1% sugar. The chocolates, made especially with diabetic diets in mind, are also dairy free and contain no animal products. Consumers today are going back to nature. It’s undeniable, the shift toward all-natural and clean labels has infiltrated every sector of the food industry. In fact, market analyst Global Business Insights expects natural products to be the most important trend in confectionery over the next five years. More than ever, consumers view ingredients drawn directly from Mother Earth as a mark of trust, while lingering suspicions remain an unwanted shadow for man-made products. Take artificial sweeteners, for instance. Sought after in all sorts of applications, from soft drinks to sugar-free confections, artificial sweeteners have roots dating back to the 1800s. So what’s the worry? Reoccurring studies linking certain sweeteners, most notably aspartame and saccharin, to cancer and other health-related concerns have made consumers weary of the faux sugars.
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