Sukrin can be considered natural according to ISO 19657 criteria for the term ‘natural’:
– Natural occurrence: Sukrin (erythritol) occurs naturally in foods like honey, grapes, melons etc.
– Natural raw materials: We produce Sukrin based on natural carbohydrates.
– Natural manufacture: Sukrin is made by a natural process, yeast fermentation.
– Natural purification process: No synthetic processes or chemicals are used in the purification of Sukrin.