Published:
Gelatissimo trials two new reduced sugar options
A combination of chicory root fibre, erythritol and stevia have been used to replace a portion of the sugar in the gelato recipe.
Gelatissimo announced its two new reduced sugar options – Choc Honeycomb and Cookies and Cream – now made with at least 30% less sugar compared to its regular flavours.
The gelato chain said a combination of chicory root fibre, erythritol and stevia have been used to replace a portion of the sugar in the gelato recipe.
The two flavours are available across Australia but for a limited time only and while stocks last.
“Extensive research and testing have been done to create a product with the same amazing flavour and smooth creamy texture, just with less sugar,” Gelatissimo CEO Filipe Barbosa said.
