Clean, zero-glycemic, tooth-friendly. A plain-English look at the food science behind monk fruit, stevia, erythritol, and the blends that make sugar-free taste right.
Monk fruit is sweet without sugar. Here is the food science of how a small green melon gives you intense sweetness at a true glycemic index of zero.
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Stevia comes from a leaf and sweetens with zero glycemic impact. Here is the science — including an honest word about its taste — from leaf to sweetness.
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Great sugar-free taste is rarely one ingredient. Here is the food science of how bulk and high-intensity sweeteners team up — and why 1+1 can be greater than 2.
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Sugar-free done right means zero glycemic impact, teeth that stay protected, and comfortable digestion. Here is the science behind all three.
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