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In the Works

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Here at Really Good I'm working on formulating a "Sugar Free" Rhubarb Strawberry fruit spread as well as "No Sugar Added" fruit spreads. I'm using Xylitol as the sugar substitute. I find Xylitol to be the best sugar substitute because of its flavor, mouth feel and workability. 

A consequence of producing these "Sugar Free" and "No Sugar Added" products will require a label with the Nutrition Facts, which is a good thing. I review the ingredient label of all the foods I buy. 

Unfortunately my present unique fruit spread jar does not have the label space to post these required Nutrition Facts, so I will have to use a different jar style. I plan to start using the simple straight sided jar.

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