Written by Annika Dahlqvist on 03 November, 2009 at 14:09
I recieved a mail question about sukrin. I usually say that there is a natural sugar replacement, Stevia. Myself, I seldom eat anything sweet tasting, so that I may just as well take it in the shape of common sugar or honey. Which opinions do you have about sukrin?
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In the US they actually combine Stevia (or Rebiana) and erythritol (the ingredient in Sukrin) to make e.g. Truvia that the Coca Cola Company use in the new naturally sweeetened light soft drinks. Stevia is still years from being legal in the EU and so Sukrin is the only go to sweetener if you want it natural and at zero calories. I find it very useful in home made ice cream as well as combined with cream and coffee ;-))
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