Well, the fact is that sweet flavours are introduced to us even before we're born. The receptors responsible for detecting sugary tastes are already connected to the brain, sending it positive information.
This positive period of discovery continues with us as babies when we feed on breast milk, which is slightly sweet and teaches us to associate eating with pleasure. However, whereas babies know exactly how to stop when they no longer feel hungry, children - and especially adults - need to learn to measure their needs while keeping the special bond between food and pleasure intact.
Combining pleasure with wellbeing
The appeal of sweet flavours takes us back to our instincts. We combine fulfillment of a basic need (eating) with pleasure (sugary tastes) to ensure our survival.
So, instead of trying to ban what comes naturally to us by confiscating sweetness from our diet, we should instead embrace our sweet tooth and learn to maintain a balance between pure pleasure and what's good for us.
These days, not everything that tastes sweet is full of sugar, and there are many alternative solutions. Of these options, maltitol, which is coming from cereals, combines pleasure with well-being: it has exceptional taste, contains few calories and doesn't require added sugars. It's even good for your teeth!
Used in various sweet products such as chocolate, bakery products such as cookies or brownies, or chewing gum, SweetPearl® - the maltitol by Roquette - enhances and accentuates the flavour of each ingredient, offering a richer, more surprising and delightful taste sensation for the taste buds. It's no wonder, then, that many leading manufacturers, artisans and even top chefs are already using SweetPearl® for their own culinary creations!
SweetPearl® maltitol sweetener is used as a flavour enhancer for food products: chocolate, pastries, gum...
But it is not only delicious: SweetPearl® is healthier and better for us because it is 100% sugar-free!
Unlike sugar, this maltitol sweetener has invaluable nutritional benefits and contributes to well-being by developing foods that are low on the glycemic index.