What has changed related to the nutritional properties of fiber?
The answer to this one is quite involved - settle in and make yourself comfortable!
There is a new way of looking at the nutritional properties of a specific type of soluble fiber from tapioca, (which is known as isomalto-oligosaccharides) and is one of the ingredients in our candies. Isomalto-oligosaccharides are naturally found in honey, miso, sake, and soy sauce.
The new U.S perspective (from the FDA) is that this specific type of soluble tapioca fiber (which is known as isomalto-oligosaccharides or IMOs) do not have all of the fiber attributes needed required to be called a fiber. That is why the U.S. regulator is now saying that IMOs need to be classified as a non digestible carb on labels.
A non-digestible carb simply means that digestive enzymes in our tummies do not react to the carb and turn into simple sugars, rather it passes through the body unprocessed - much like fiber does.
Canadian regulators have a different view than the FDA. From the Canadian perspective the fiber like qualities of IMOs mean that it should be labeled as part fiber and part non-digestible carb.
And because these things are never simple - IMOs are still viewed as fiber by European regulators!
We didn’t let that stop us - it just gave us yet another reason to keep on innovating, especially as the feedback from our tribe was that there was too much fiber in our candies.
We took these new perspectives on IMOs and tapioca fiber into account as we tested 100’s of new recipes in our Candyland kitchen. We opted to use a different type of soluble tapioca fiber that is fully classified as a fiber, along with IMOs as kick ass ways to replace ingredients like corn syrup and offer a radically better alternative to traditional candy.
Gold star if you are still with us after that explanation!! It’s certainly complicated but we want to share the facts with you so that you understand the evolving view on fiber and know that we are on the ball! As views have changed, so have our recipes and our labels.
Drop us a line here if you want to chat more about all things IMO and fiber. While the classification of ingredients is the job of the food regulators, researching and understanding evolving ingredients and ways to replace sugar is our jam!-----
Is the Soluble Tapioca Fiber I see on the label today from IMO or a different type of soluble fiber that has all the properties of fiber?
The terms IMOs and Soluble Tapioca Fiber used to be interchanged as terms on labels. Now they are broken up as two different ingredients and labelled as such. We think they are both kick-ass ingredients that allow us to replace the corn syrup in traditional gummies and offer a radically better alternative.
Our new recipes are available exclusively on our website at first, as we produce small batches. These will reflect the new fiber classification and labeling. Once we ramp up production and the new formulation is available on the shelves of your favourite retail stores our U.S products will have the new recipe and labels.-----
What is a non-digestible carb and how does it differ from fiber?
A non-digestible carb is a carbohydrate that doesn’t react with the digestive enzymes in our tummies and passes through the body without being converted to simple sugar. In this respect it is very similar to fiber but lacks some of the additional health benefits that fiber offers.-----
Why do you have different recipes for your candy in Canada and the U.S?
We are committed to using cutting edge ingredients in our recipes. In the U.S we are innovating using a sweetener found in nature called Allulose that isn’t yet available for use in recipes in Canada. This isn’t unusual - Canada typically takes longer than the U.S. to approve new ingredient innovations than the U.S but we expect it will catch up!We didn’t want our Canadian tribe to have to wait for an evolved recipe. So we’ve tweaked our Canadian recipe to give our tribe what they have been asking for - lower fiber content, no carrageenan and more “sour in the sour”. The Canadian formulation contains both Isomalto-oligosaccharides and soluble fiber from tapioca. These ingredients are now broken out on the label in a different way.
Will SmartSweets spike my blood sugar?
Great question but it’s one that we can’t answer for you. Everyone is different and we can’t predict how your body will respond. It’s a question better posed to your health care provider. Our mission is greater than innovating for one particular diet, we are driving hard to offer radically better choices than traditional candy. We encourage you to pay attention to how your body responds when trying new products.
Are SmartSweets candies Keto Friendly?
While we don’t innovate for any specific diet, we know & love that Keto folks are part of our tribe. In SmartSweets 3.0 we’ve changed the combination of fibers to reflect Keto needs and feedback. We’ve also been mindful to use low GI ingredients while remaining free of sugar alcohols (we won’t use these to lower the carb count). Even though net carbs will be slightly higher in SmartSweets 3.0, we are hearing feedback that the overall impact is better. We can’t wait to hear how it works for you.-----
How do you analyze the nutritional impact of SmartSweets?
We are obsessed with kicking sugar and want to go the extra mile to ensure that every last molecule of sugar is accounted for in our nutritional labelling. We discovered that the approved testing method in the US and Canada (AOAC method) actually misses a sugar molecule- Isomaltose. So, we created our own customized test to be sure we catch it all - the sugars measured by the government approved method AND Isomaltose - going above and beyond what is required by the FDA and CFIA.
What is Allulose?
Allulose is a non-artificial sweetener that is found in foods like raisins and figs. It tastes like sugar, but doesn't act like sugar in your body. Since Allulose isn't absorbed by the body, you subtract it, along with fiber to find the net carbs per bag. Allulose is only in our U.S recipe (for now!)
How is Allulose made?
Our manufacturer creates Allulose by breaking down the carbohydrate in corn through a series of proprietary enzymatic processes. The end result is an ingredient that tastes like sugar but is a radically better alternative.
How many calories does Allulose have?
There are approximately 0.4 calories per gram of Allulose. Compare this to regular sugar at 4 calories a gram! 90% less calories with Allulose but all the sweet taste!
How is Allulose classified on your nutritional label?
It is not included as a sugar, rather is classified as a non digestible carbohydrate. It passes through the body and doesn’t interact with digestive enzymes, nor convert to simple sugar in the body.
How many SmartPoints are in SmartSweets 3.0?
All five #KickSugar candies in the USA are 3 SmartPoints for the entire bag.