Not Only Sugars


The main characteristic of sugar is its high energy content, necessary for our body to function correctly. It is therefore important to provide the right amount of sugars to our body every day through food such as fruit, vegetables, breakfast products, where we find mainly simple sugars and through the carbohydrates that we find in pasta for example!

Sucrose, fructose and cane sugar

Fructose and sucrose are often confused due to the numerous similarities. Fructose is a simple sugar naturally contained in fruit and vegetables. Our body requires more time to digest natural fructose because fruit and vegetables also contain fibre and other phytoproteins. The combination of fructose and glucose gives us sucrose, which is none other than common table sugar.
Sugar is obtained from the processing of both sugar beets and sugar cane.
Cane sugar is a sugar that is not totally refined and its typical golden color depends on the presence of small amounts of plant residue (molasses) that gives a less sweet and spicier taste.

When you eat sugar, however, it is important not to use too much. The World Health Organization recommends sugar intake that does not exceed 10% of your daily energy needs. (Source:

Maltitol: sweetly without sugar

Maltitol is a sugar substitute derived from maize and wheat. It is interesting that maltitol is used due to its reduced caloric content compared to traditional table sugar (sucrose, composed of glucose and fructose). Compared with other sugar substitutes, it has the advantage of not having an unpleasant aftertaste.
Maltitol’s characteristics include the capacity to reduce the glycemic response following the intake of foods that contain it instead of sugars.

Mixed-flour honey

Since ancient times, up to the introduction and exploitation of sugar cane and sugar beets, it was the most common sweetener.

Honey is especially appreciated both as a food in its natural state and for the manufacturing of sweets. Its nutritional value is substantially linked to its sugar content and high energy value. In different times in history and various places, honey has been attributed with specific medical and dietetic virtues.