Erythritol is a sugar alcohol that is promoted as being well tolerated as well as being low in calories. Unlike other sugar alcohols, calorie reduction is not achieved by a low resorption ratio, but by the fact that erythritol is absorbed, but not metabolised and is excreted by the kidneys more or less unchanged.

From the digestive viewpoint, Erythritol is therefore tolerated better than other sugar alcohols; however we are generally cautious of low-calorie sugar substitutes. Using energy-consuming artificial processes to change materials in a way so that they are no longer appropriate for nutrition and are excreted unchanged, goes against our philosophy of promoting food that is as natural-as-possible.

Wherever it is possible, we are using ingredients, that are as natural as possible. For example, in our chocolates we use real bourbon vanilla rather than cheap artificial vanillin. Therefore, we don't use Erythritol as a sweeter in our products.