FAQs

Source

1. Where does it come from?
SugaVida comes from the sap of the blossom/inflorescence of the Palmyra palm tree, (Borassus flabellifer), found in South East India.

2. How is it made?
The nectar is tapped by climbing up the palm tree and cutting slits in the inflorescence and collecting the sap. The sap is then gently heated to prevent fermentation and then cooled. Next it’s dehydrated and granulated into a powder, using a proprietary process to preserve the nutrient content.


Technical

1. Do you have technical accreditation?
All our production facilities are HACCP registered.

2. Who is your organic certification body?
Ecocert in India and the Organic Food Federation in Europe. All our packers are certified by the Soil Association.


Nutritional

1. Does the nutritional value of SugaVida reduce when cooked?
There will be some loss of the nutritional value when heated and cooked. Our tests suggest a 5-10% loss. However, if you’re using SugaVida for its nutritional value, we recommend you consume it without heating, in a smoothie, in water or in milk.

2. What is the shelf life?
The shelf life of SugaVida is 18 months.

3. How does it compare on calories?
SugaVida contains between 375-397kcal per 100g, around the same as white sugar, although as SugaVida is naturally sweeter you will use less. And unlike sugar, SugaVida is packed full of valuable nutrients, so you’re not consuming empty calories.

4. How does SugaVida compare to Stevia/ Xylitol?
Stevia and Xylitol are both highly processed ‘natural’ sweeteners.

Stevia is highly processed using chemicals and in many cases uses the Rebaudioside A extract, which is made using solvents and then mixed with other chemical sweeteners. In addition, some of the new research into Stevia shows that it plays havoc with brain chemistry signals and metabolism.

Xylitol (and other fruit alcohols), may offer zero calories and be good for teeth. But they have shown to produce digestive disorders and discomfort in many people.

We think you should avoid any kind of food that has a negative effect on your body. It’s far better to have the best quality, natural, unrefined sweetener, which delivers the most nutritional benefits and use it in moderation.

5. What makes you say B12 is bioavailable?
Our studies show the bio-availability of B12, plus the feedback from our dieticians, nutritionists and doctors with their clients and patients also showing significant changes.

6. Is it raw?
It’s not raw but heating has been kept as low as possible.

7. Is SugaVida suitable for a paleo diet?
Yes, it is and it makes wonderful paleo desserts!


Cooking and Baking

1. Does it boil like sugar?
The melting point is lower than sugar, but it does not create a solid caramel. You can use it in all cooking, baking, hot and cold drinks.

2. Will it change the taste of my food or drinks?
SugaVida has a rich caramel- like flavour and enhances the taste of all food and drink.

3. How do I substitute it in recipes
Use around 30% less SugaVida compared to white sugar to achieve the same level of sweetness.