This is a ketogenic sweetener that is made from non-gmo tapioca that has been broken down by an enzymatic based process that does not impact blood sugar in most individuals. It is an FDA recognized true and legitimate source of fiber.
A breakthrough glycoside sweetening ingredient made from fermented sugarcane. This is a breakthrough because glycosides have been traditionally derived from the stevia plant. This Reb M is made from sugarcane for a smoother taste with no metallic, stevia aftertaste.
Chicory Root comes from a plant with bright blue flowers that belongs to the dandelion family. It has been used for centuries in cooking and traditional medicine, it’s commonly used to make a coffee alternative, as it has a similar taste and color.
Chicory Root is also a good source of inulin, a type of prebiotic fiber that may support weight loss and improve gut health. It also contains some manganese and vitamin B6, two nutrients tied to brain health.
This is a non-gmo mix of primarily Vitamin E to preserve freshness. This is added in very small amounts to each bar.
This acts as an emulsifier (suspending the fats and the sweetener that has water content) and is a fatty substance that occurs in plant tissues.
Studies show that a lecithin-rich diet can help lower cholesterol levels by up to 42%, improve digestive health, and boost brain health, thanks to its high choline content
We had used IMO as our sweetener. We have replaced this with a far superior blend of soluble vegetable fiber, chicory root fiber, monk fruit (in some bars) and reb m from fermented sugarcane. NO STEVIA and NO SUGAR ALCOHOLS.
We heard you all -- chia seeds get stuck in your teeth, so we took them out. No more worrying about black seeds mucking up your smile.
We replaced help protein with flax protein. Flax is higher in both Omega3s and fiber compared to hemp. Also, certain countries don't allow hemp in any food products.
Coconut oil was, at times, making our bars too "oily." Who wants that? Using vitamin E based mixed tocopherols, we were able to reduce the oil while not sacrificing taste and texture.