In the struggle to find what many in the context of food see as "the holy grail", a sugar substitute that is not sugar, but that tastes like sugar, that is natural and with little or no calories; then you realize when you have reached your goal that you have followed a 2.500-year-old "doctrine".
“Never venture, never win!”
Of course from Sun Tzu's "The Art of War", a collection of words of wisdom that are useful in everyday life both for those who have read and those who sometimes unconsciously follow what Sun Tzu expressed several thousand years ago.
So far, one cannot perhaps say that the struggle to find a substitute for sugar has not been rewarded, despite the fact that many have participated. Perhaps several reasons. Either you haven't taken the risk yet, or wanted it enough, or perhaps the gain has not been there for anyone other than the consumer?
Not good to say, but with JustSweet in any case, we have a product that meets all criteria, plus a few extra, in relation to what you want from a product to replace sugar.
- Taste like sugar
- Be natural
- Could be used where sugar is used
- Do not give the consumer health problems
- Have little or no effect on blood sugar
In addition to meeting these criteria is our sugar substitute JustSweet also prebiotic, which could provide benefits for the digestive system, which in turn (one assumes with reasonable certainty) is positive for the immune system.
Kan JustSweet™ replace all sugar?
Not all sugar. In any case, not without the use of JustFiber (prebiotic fiber), because sugar sometimes has a function beyond making a product sweeter. It can also be a "filler", or help make a product crunchy, as in biscuits.
As far as we know; we don't know if they are made, but aspartame and sucrolose are probably not the baker's favorite ingredient when the Christmas baking is at the door.
At Christmas, most people who can eat sugar get enough sugar, and those who can't, they probably wanted a small taste test.
Of the cakes and biscuits, biscuits are probably the only one that is really a challenge. We have made apple cakes, carrot cakes and other cakes completely without sugar, which tasted at least as good as the "original".
We can probably remove all sugar, also in biscuits, but we do not aim to make products worse. We want them to be better with less sugar and in the biscuits in the picture, which are: Chocolate and walnut biscuits with 50% reduction and hazelnuts with 66% reduction.
According to our professional chef, the biscuits taste better now, with less sugar, than with the original recipe. It may be early to say "Merry Christmas" in February, but we say it anyway!