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What is Bolero Sugar-Free Drink?
Bolero Sugar-Free Drink is a powder to dilute, sold in individual 9 g sachets. One sachet flavours between 1.5 and 3 litres of water, depending on the intensity you are after. It is neither a food supplement nor a sports drink: it is a concentrated, sweetened flavouring that makes tap water drinkable when plain water bores you.
The brand is Bulgarian and offers a very wide range, from classics such as lemon, peach or strawberry-banana through to more unusual registers — ginger, cinnamon, guanabana, goji berry, almond. The flavours available at any given moment vary with deliveries; the list shown on this page is the one matching actual stock.
On the label, the list fits on a single line: acids (citric acid, malic acid), inulin fibre, natural flavourings, sweeteners (acesulfame K, sucralose, steviol glycosides extracted from stevia), acidity regulator, anti-caking agent, thickeners (guar gum, gum arabic), L-ascorbic acid and natural colours. No preservatives, no aspartame. At 0.80 € a sachet, the litre works out at a few cents — that is the real argument, and it has nothing to do with nutrition.
What does a glass of Bolero contain once prepared?
The values below are those of the reconstituted drink, not of the powder. That is the useful reading: nobody swallows a dry sachet.
| Per 100 ml prepared | Value | % NRV* |
|---|---|---|
| Energy | 8 kJ / 2 kcal | < 1% |
| Fat | 0 g | 0% |
| of which saturates | 0 g | 0% |
| Carbohydrate | 0.17 g | < 1% |
| of which sugars | not disclosed | — |
| Fibre | 0.015 g | — |
| Protein | 0.023 g | < 1% |
| Sodium | 0.001 g | — |
| Vitamin C | 12 mg | 15% |
* Nutrient reference values for a typical adult. The manufacturer does not publish a separate “of which sugars” line, nor a value for salt: we are not going to reconstruct it on their behalf. The figures correspond to an average dilution and may shift from one flavour to another.
Two numbers are worth pausing on. 2 kcal per 100 ml, or around twenty calories per litre: over a day in which you drink two litres of flavoured water, that comes to 40 kcal. It is negligible within a deficit, and it is exactly what you ask of this kind of product. Then the 12 mg of vitamin C per 100 ml, or 15% of the NRV — above the threshold that allows a drink to be described as a source of vitamin C. On that basis, the authorised wordings apply: vitamin C contributes to normal energy-yielding metabolism and contributes to the reduction of tiredness and fatigue. A prepared litre provides around 120 mg. It is not the reason to buy the product, but it is not nothing either.
How do you prepare a Bolero sachet?
One 9 g sachet, in 1.5 to 3 litres of cold water, once a day at most according to the daily portion stated by the manufacturer. There is no course to follow: it is a drink, it is used as you go, for as long as you like.
Setting the intensity comes down to three benchmarks: 1.5 litres for a bold, tangy taste, 2 litres for the most common balance, 3 litres if you simply want to break the neutrality of water without feeling you are drinking a cordial. Start at 2 litres and adjust from there.
Pour the powder into an already filled bottle and shake for thirty seconds: the gums need agitation to disperse, otherwise you will be left with lumps at the bottom. An opened bottle keeps in the fridge and should be drunk within twenty-four hours.
Beyond water, the powder is also used to flavour fromage blanc, plain yoghurt or a serving of neutral-tasting BCAAs and EAAs, which many people find hard to finish. Half a sachet is more than enough in that case.
Who is Bolero for, and who is it not for?
The product is aimed first at people who do not drink enough because water bores them, and at those trying to get away from fizzy drinks without turning to the shop-bought diet versions. During a cutting phase, it is also a simple way to add variety without adding calories, in the same way as our zero sauces.
It is not suitable in several cases. If you are sensitive to intense sweeteners — bloating, digestive discomfort —, start with a 3-litre dilution, or give it a miss: the formula contains three of them, acesulfame K, sucralose and steviol glycosides. The manufacturer recommends not exceeding one sachet a day and that children drink it under adult supervision. Pregnant or breastfeeding women should seek the advice of a healthcare professional before making daily use of it. Anyone who is diabetic or following a medically supervised diet should discuss it with their doctor rather than rely on a product page.
And above all, what not to expect from it. Bolero does not make you lose weight: it avoids calories, which is not the same thing. With 1 mg of sodium per 100 ml, it is not a rehydration drink either; after two hours out in the sun, what you need is real electrolytes, not a flavouring. And it contains no stimulants, unlike what the energy drinks section offers.
Bolero or an electrolyte powder?
The question comes up often at the counter, because the two come in the same form: a powder, some water, a taste. Yet they are two products that answer different needs.
Bolero is a flavouring. Its value lies in the volume it allows you to drink: 1.5 to 3 litres per sachet, at a derisory cost, with 2 kcal per 100 ml. Use it for everyday hydration, at the office, in the car, across the whole day.
An electrolyte powder provides sodium, potassium and magnesium in stated amounts, precisely what Bolero does not have. It is the better choice as soon as you sweat heavily: a long session in a heated gym, running in summer, endurance sport beyond an hour, or the day after a heatwave. In those situations, flavouring water is not enough, and nobody should be selling you the opposite.
The two combine very well: minerals during training, Bolero for the rest of the day. And if you are looking for energy before a session, it is the pre-workouts you should be looking at, not this.
Frequently asked questions
How many litres does a 9 g sachet make?
From 1.5 to 3 litres, as you prefer. At 1.5 litres the taste is pronounced and slightly acidic; at 3 litres it becomes discreet. The dilution recommended by the manufacturer, the one that suits most people, is around 2 litres per sachet.
Does Bolero contain aspartame?
No. The sweeteners used are acesulfame K, sucralose and steviol glycosides extracted from stevia. The label explicitly mentions the absence of aspartame, as well as the absence of gluten and lactose.
Does Bolero hydrate better than water?
No, and the formulation does not allow for it: 1 mg of sodium per 100 ml is far too little to talk about rehydration in the sense that sports drinks mean it. What the product changes is the amount you actually drink. Drinking two litres of flavoured water rather than one litre of plain water is the only mechanism at work, and it is more than enough.
Which flavour should you choose to start with?
The tangy flavours go down best on a first order: lemon, iced peach, strawberry, watermelon. The unusual registers — cinnamon, ginger, almond, guanabana — are good but divisive, so save them for a second purchase. At 0.80 € a sachet, trying three flavours costs less than a bottle of fizzy drink.
Can it be used to flavour unflavoured amino acids?
Yes, and it is a common use. Half a sachet in a shaker of unflavoured EAAs or glutamine is enough to make the mix drinkable. Just take care not to add up two full sachets in the same day, since the manufacturer recommends sticking to one.
Is it suitable for children?
The manufacturer asks that consumption by a child takes place under parental supervision. Given the intense sweetener content, a generous dilution and occasional use are more sensible than a daily bottle. If in doubt, your pharmacist will answer better than we can.
Is the composition the same across all flavours?
The base is identical, but the flavourings and the natural colours change, and the nutritional values may vary slightly at the margin. The colour comes from a carrot concentrate on the flavours concerned. Always refer to the label of the sachet you have in your hand.
Where can you buy Bolero Sugar-Free Drink?
Every flavour in stock can be ordered from this page, individually, which lets you put together your own selection without buying a whole box of a flavour you do not like. We ship throughout France and Europe.
At Vendargues, in our shop about ten minutes from Montpellier, the sachets are displayed loose and it is the shelf customers spend the most time in front of: picking five flavours at random remains the best method. The rest of the range can be found in the Bolero collection, and the other ways of adding flavour without sugar — powders, syrups, flavourings — in flavourings and sweeteners.
What is Sinob Flasty?
Sinob Flasty is a sugar-free flavouring powder, sold in a 250 g tub, meant to give taste to a neutral food rather than to bring nutrients. One 3 g scoop is enough to transform a plain fromage blanc, a skyr, a porridge or a shaker. The tub covers roughly 83 servings.
The base is neither sugar nor maltodextrin, but inulin, a fibre extracted from chicory root. That choice is what sets Flasty apart from ordinary liquid flavour drops: inulin brings body and a creamy texture, and it stands up to heat. A preparation flavoured with Flasty can therefore go in the oven or in the pan without the taste evaporating, which is not the case for most flavour drops. The rest of the German range is in our Sinob aisle.
The flavours listed on this page run from Chunky Chocolate to Salted Caramel Chunks, by way of Tiramisu, Speculoos, Banana Split and Hazelnut Spread. Several contain real pieces — biscuit, chocolate, coconut — which stay crunchy in a cold preparation. The flavour list shown on this page is the only up-to-date one.
What does a 3 g serving contain?
The composition varies from one flavour to the next. Below are the values published by Sinob for the Cookies & Cream flavour, in its vegan version, used here as a reference.
| Values | Per 100 g | Per 3 g serving |
|---|---|---|
| Energy | 231 kcal | 7 kcal |
| Fat | 0.75 g | about 0.02 g |
| of which saturates | 0.44 g | about 0.01 g |
| Carbohydrate | 19.6 g | about 0.6 g |
| of which sugars | 6.8 g | about 0.2 g |
| Fibre | 67.7 g | about 2 g |
| Protein | 1.8 g | about 0.05 g |
| Salt | 0.15 g | less than 0.01 g |
The per-serving values are calculated from the per-100 g column published by the manufacturer, who states that its data is entered manually and rounded. The label on the tub you receive is what counts, all the more so as the flavours with pieces run slightly higher in fat.
7 kcal per serving is the figure that explains the whole product. You add a dessert flavour to 250 g of fromage blanc without adding the equivalent of a spoonful of jam. For comparison, two teaspoons of sugar bring about forty, and a classic flavoured syrup a good deal more.
The second figure to look at is the 67.7 g of fibre per 100 g. A 3 g serving therefore brings about 2 g, close to a tenth of the recommended daily intake for an adult. That is useful if you are short on fibre. It is less useful if you already eat plenty: inulin ferments in the colon, and two or three servings in the same day eventually make themselves felt.
Note finally the presence of lactase in most flavours. This enzyme breaks down the lactose in the dairy product you mix the powder into. It is not a selling point, it is a practical detail: a fromage blanc prepared the night before with Flasty goes down better for people who digest lactose poorly.
Ingredients list — Cookies & Cream flavour (vegan)
Inulin, flavouring, heavily defatted lean cocoa powder, sweeteners (sucralose, steviol glycosides from stevia), lactase. The manufacturer declares no allergen for this flavour and reports possible traces of gluten, soya, milk, eggs, crustaceans, fish, nuts and lupin. The composition changes from one flavour to another: read the label of the variant you choose.
How do you use Flasty day to day?
With a dairy product: one level scoop, about 3 g, for 250 to 300 g of fromage blanc or skyr, plus 30 ml of water, mineral water or milk to loosen the texture. With a protein powder: about 4 g of Flasty for 30 g of whey concentrate in 300 ml of water or milk. Frequency: one or two servings a day is plenty. Duration: there is no notion of a course here, it is a cooking ingredient.
The tip that saves you from disappointment: start under-dosed. The product is very sweet, and a heaped scoop on a fromage blanc gives a sickly result that nobody wants to finish. Better to start with half a scoop, taste, then adjust. It is also how you make a tub last.
Let it rest for ten minutes in the fridge if you can. Inulin needs a little time to hydrate; that is when the texture turns creamy rather than grainy. In cooking it holds up without trouble: pancakes, muffins, yoghurt cakes, all of it works. It blends particularly well into a protein pancake mix or an oat flour porridge.
Who is Flasty for, and who is it not for?
It suits anyone who eats fromage blanc every day and has had enough of the plain taste, anyone trying to cut added sugar without giving up dessert, and anyone who cooks their own snacks.
It does not suit you if you have irritable bowel syndrome or follow a low-FODMAP diet: inulin is a fructan, and that is precisely the family of fibres least well tolerated in those situations. This is not a medical contraindication, it is a practical reality we would rather state before the purchase than after.
Watch out too for one flavour in particular: Iced Coffee contains caffeine, at 1 g per 100 g, which is about 30 mg per 3 g serving. That is little, the equivalent of a third of an espresso, but it is worth knowing if you prepare your fromage blanc in the evening or if you already stack other sources of caffeine.
Allergens vary from flavour to flavour and Sinob does not declare them uniformly. If you have a serious allergy, check the label of the tub you receive and do not rely on a generic list. Finally, what not to expect from the product: it is not a protein source, it is not a fat burner, and it will not make anyone lose weight. It is a sugar-free flavour enhancer. Nothing more — but that is already a lot when you have to stick to a diet over the long run.
Flasty or a flavoured whey?
The question comes up often, because on the face of it both do the same job: make a shaker drinkable.
A flavoured whey does both at once, taste and protein, in a single product. It is simpler, and it is the better choice if you drink only one shaker a day, always the same one. Its drawback is monotony: you are locked into the tub's flavour for two months, and you cannot flavour anything other than a liquid.
Flasty separates the two functions. You buy an unflavoured or lightly flavoured protein powder, and you decide on the taste at the moment you take it, serving by serving. You can also flavour what no whey can flavour: a skyr, a porridge, a cake batter. The extra cost per shaker is real, but it buys variety and flexibility.
If your problem is more about sweetening a drink or topping a dessert, look instead at zero sauces or zero jam, which work on liquid texture where Flasty works as a powder.
Frequently asked questions
How many servings in a 250 g tub?
About 83, at 3 g per serving. In practice most users end up around 4 to 5 g per go and empty the tub in some fifty uses. The dose is up to you, but starting low remains the best way not to waste it.
Does Flasty survive cooking?
Yes, and that is one of its main advantages. The inulin base does not break down at home cooking temperatures, unlike many liquid flavourings that lose their intensity in the oven. Pancakes, muffins, cakes, hot porridge: the taste holds.
Is there sugar in Flasty?
Very little. The Cookies & Cream flavour shows 6.8 g of sugars per 100 g, which works out at 0.2 g per 3 g serving. The sweetness comes from sucralose and steviol glycosides, not from sugar. Those residual sugars come from the ingredients themselves, not from an addition.
Are all the flavours vegan?
No. Some references are formulated without any ingredient of animal origin, such as the Cookies & Cream marked "vegan" by the manufacturer, others are not. Sinob does not publish a consolidated vegan list: you have to check the label of the flavour you choose, flavour by flavour.
Why does my fromage blanc turn runny?
Because inulin takes up water and loosens the mixture a little at first. That is normal and temporary. Let it rest ten to fifteen minutes in the fridge: the preparation firms up again and becomes creamier than before you added it.
Does Flasty contain caffeine?
The Iced Coffee flavour does, at 1 g per 100 g of powder, which is about 30 mg per 3 g serving. All the other flavours are free of it. It is a mandatory statement on that variant, and it is worth reading before an evening serving.
Can it be used in hot coffee or tea?
Yes, as long as you stir well: the powder disperses more slowly in a hot liquid than in a cold dairy product. The result is close to a sweetened flavoured coffee. For a drink that is ready as it is, look instead at liquid flavourings and sweeteners.
Where to buy Sinob Flasty
The flavours can be ordered from this page, and we ship throughout France and Europe. In the Vendargues shop, about ten minutes from Montpellier, this is the product where we spend the most time advising on a dose rather than on a flavour: most negative feedback comes from too generous a scoop, never from the powder itself. The rest of our sugar-free cooking aids is in the sports nutrition aisle.
Qu'est-ce que l'Érythritol d'OstroVit ?
Un édulcorant à un seul ingrédient : 100 % érythritol (E968), en sachet de 1 kg. Il se présente sous forme de cristaux blancs, très proches du sucre à l'œil comme à la cuillère.
Zéro calorie, et pourquoi
Le tableau nutritionnel le montre sans détour : 99 g de glucides pour 100 g, dont 99 g de polyols et 0 g de sucres, pour une énergie de 0 kJ / 0 kcal.
Comment il s'utilise en cuisine
Pouvoir sucrant d'environ 70 % de celui du sucre : il en faut donc un peu plus pour obtenir la même intensité. Il supporte la cuisson, ne caramélise pas et donne une sensation légèrement fraîche en bouche, caractéristique des polyols.
Un point à connaître avant de commencer
Comme tous les polyols, l'érythritol doit être introduit progressivement : une consommation excessive peut avoir un effet laxatif. Le fabricant le mentionne, et c'est une recommandation qui mérite d'être suivie à la lettre les premiers jours.
Le fabricant derrière le flacon
Née en 2006, OstroVit est devenue l'un des gros fabricants européens du secteur sans jamais sous-traiter sa production : ses usines sont les siennes, et son catalogue approche les 700 références.
Les ateliers travaillent sous HACCP, ISO 22000 et GMP ; la marque déclare plus de 7 500 analyses de laboratoire par an sur ses lots de production.
Questions fréquentes
Quel est son pouvoir sucrant ?
Environ 70 % de celui du sucre. Comptez à peu près 1,3 fois la quantité de sucre que vous auriez utilisée.
Supporte-t-il la cuisson ?
Oui. Il ne caramélise pas, et donne une sensation légèrement fraîche en bouche, caractéristique des polyols.
Où acheter l'Érythritol OstroVit ?
Vous pouvez le commander sur cette page, et nous expédions partout en France et en Europe. Toute la gamme est réunie sur notre page OstroVit, et notre rayon Arômes et édulcorants permet de comparer les étiquettes.
Ces références sont également présentées en rayon dans notre boutique de Vendargues, à une dizaine de minutes de Montpellier.
Les compléments alimentaires s'intègrent dans une alimentation variée et équilibrée et un mode de vie sain.
Qu'est-ce que la Flavor Powder d'INLEAD ?
Une poudre aromatique conçue pour être mélangée à un produit laitier — fromage blanc, yaourt, skyr, lait ou boisson végétale. Une dose fait 4 g et apporte 9 à 12 kcal selon le goût. Le pot de 90 g donne 23 doses.
Ce n'est pas une protéine et ce n'est pas un complément alimentaire : c'est un aromatisant, et c'est exactement ce qu'on lui demande.
L'inuline, premier ingrédient
Le composant principal de ces poudres est l'inuline, une fibre végétale. C'est ce qui explique la ligne la plus frappante du tableau : 49 à 71 g de fibres pour 100 g de poudre, soit 2 à 2,8 g de fibres par dose.
Les calories restent basses parce que l'inuline n'est que partiellement assimilée, et le sucrage est assuré par du sucralose et des glycosides de stéviol.
Six goûts, six compositions
Les écarts entre goûts sont réels et valent d'être connus avant de choisir.
Le Chocolat au lait est le seul à apporter des protéines en quantité notable — 7,4 g pour 100 g, contre moins de 1,3 g pour les autres. La Fraise est la moins calorique (228 kcal/100 g), la Stracciatella la plus (288 kcal/100 g).
Le Caramel beurre salé est à part sur une ligne : 8,9 g de sel pour 100 g de poudre, contre 0,14 à 0,19 g pour les cinq autres. Rapporté à la dose de 4 g, cela fait 0,35 g de sel — c'est cohérent avec le goût recherché, mais autant que vous le sachiez.
Deux goûts contiennent de vrais morceaux de fruit lyophilisé : 7,5 % de framboise et 7,5 % de fraise.
Ce que vaut INLEAD sur ce produit
INLEAD ne fabrique pas elle-même : elle conçoit ses formules et les fait produire. C'est précisément ce que couvre sa certification IFS Broker, un référentiel de sécurité alimentaire audité par un organisme tiers qui porte sur la sélection des fournisseurs et sur la traçabilité de bout en bout. Le certificat est publié.
Ce n'est pas une certification d'usine — elle ne dit rien des ateliers eux-mêmes — mais c'est exactement la norme qu'on veut voir chez une marque qui fait fabriquer, et c'est plus que ce que publie la majorité du rayon.
Questions fréquentes
Est-ce une protéine en poudre ?
Non. C'est un aromatisant à base d'inuline, une fibre végétale. Seul le goût Chocolat au lait apporte des protéines en quantité notable (7,4 g pour 100 g de poudre).
Combien de fibres par dose ?
2 à 2,8 g selon le goût, l'inuline étant le premier ingrédient de la formule.
Y a-t-il de vrais fruits dedans ?
Oui sur deux goûts : 7,5 % de morceaux de framboise et 7,5 % de morceaux de fraise.
Où acheter la Flavor Powder INLEAD ?
Vous pouvez le commander sur cette page, et nous expédions partout en France et en Europe. Toute la gamme est réunie sur notre page INLEAD Nutrition, et notre rayon Arômes et édulcorants permet de comparer les étiquettes.
Ces références sont également présentées en rayon dans notre boutique de Vendargues, à une dizaine de minutes de Montpellier.
Les compléments alimentaires s'intègrent dans une alimentation variée et équilibrée et un mode de vie sain.
What are flavorings and sweeteners used for in cooking?
This section addresses a specific need: to add flavor to a preparation without adding sugar or calories. Plain white cheese, porridge with water, an unflavored protein shake: all correct bases on paper, but difficult to consume as is.
Sweeteners provide the sweet taste. In powder, tablet, or liquid form, they replace sugar in a ratio ranging from one-to-one to one-to-six-hundred depending on the molecule. Flavorings provide identity — vanilla, hazelnut, caramel, cookie, red berries — without adding sweetness. Some products combine both, which simplifies use but removes control over separate dosing.
The logic is similar to zero sauces and zero jams, except here you create your own: more economical to use and much more flexible.
What are the main families of sweeteners?
The most useful classification is not natural versus synthetic, but intense versus bulk.
Intense sweeteners
They are hundreds of times sweeter than sucrose and are used in milligrams. Their energy contribution is practically zero.
- Sucralose (E955): approximately 600 times the sweetening power of sugar. Very similar profile to sucrose, without marked bitterness. The most versatile.
- Steviol glycosides (E960), extracted from the stevia leaf: 200 to 300 times. Licorice note and slight bitterness in the finish, depending on the purity of the extract.
- Aspartame (E951): approximately 200 times. Distinct taste, but unstable with heat.
- Acesulfame-K (E950): approximately 200 times. Rarely used alone, almost always combined with another sweetener whose defects it masks.
Bulk sweeteners, or polyols
They are less sweet than sugar or only barely as sweet, but provide volume and texture. This allows replacing 100g of sugar with 100g of product in a recipe.
- Erythritol (E968): 60 to 80% of sugar's sweetening power, refreshing effect in the mouth. The only polyol counted as 0 kcal per gram in European labeling, others being counted as 2.4 kcal per gram.
- Xylitol (E967): sweetening power equivalent to that of sugar, making it the easiest to substitute. Toxic to dogs, even in small quantities: store out of reach if you have a pet.
- Maltitol (E965) and sorbitol (E420): approximately 90% and 60%. Good technological performance, but the least well tolerated digestively.
How do they behave when cooked?
Aspartame does not withstand heat. It degrades at high temperatures or after prolonged heating, losing its sweetening power: a cake sweetened with aspartame will come out of the oven bland. Reserve it for cold preparations and beverages.
Sucralose, acesulfame-K, and steviol glycosides withstand the usual temperatures of a domestic oven. These are the three candidates for baking.
Polyols also withstand heat, and erythritol has a particularity to be aware of: it recrystallizes as it cools, which gives a grainy crust on a glaze or a sandy texture in a moist cake. Mixing it with a little intense sweetener, or dissolving it completely when hot, limits the phenomenon.
The point that most recipes overlook: sugar does more than just sweeten. It browns through the Maillard reaction, retains water, and tenderizes the crumb. No sweetener reproduces these functions, and an entirely sugar-free cake will be paler, drier, and denser. Two solutions: retain 20 to 30% of the original sugar, or compensate for moisture with applesauce, yogurt, or peanut butter.
Why do polyols have a laxative effect?
Polyols are incompletely absorbed in the small intestine. The unabsorbed fraction draws water by osmotic effect, then reaches the colon where the microbiota ferments it. The result: bloating, gas, and at higher doses, loose stools.
European regulations require the mention "excessive consumption may produce laxative effects" on any food containing more than 10% polyols. This is not a commercial warning but a labeling obligation: if it appears on a package, it means the threshold has been crossed. This is the case for many protein cookies, protein bars, and sugar-free confections.
Tolerance varies greatly from person to person and from polyol to polyol. Sorbitol and maltitol are the least well tolerated; erythritol is much better tolerated, being largely absorbed in the small intestine and then eliminated in the urine. The practical rule: introduce gradually, and count all your sources throughout the day — it's almost always the total, not an isolated product, that causes discomfort.
How to dose a concentrated flavor?
Under-dosing a flavor costs nothing, over-dosing spoils the preparation. That's the only rule that truly matters.
Food flavorings in drops are concentrated to the point that two to five drops are enough to flavor a 300 ml shake or a bowl of white cheese. For a 500g cake batter, we're talking about half a teaspoon. Refer to the manufacturer's dosage, which varies greatly from one range to another, and always correct upwards.
- Flavor develops at rest. A preparation tasted immediately may seem bland; the same one after ten minutes in the refrigerator is just right.
- Certain profiles become off-putting with over-dosing. Banana, coconut, almond, and vanilla become soapy or bitter well before chocolate or caramel flavors.
- Heat dissipates some flavors, which are volatile: for oven baking, dose slightly higher, or add the flavor to the glaze rather than the batter.
In a shaker, the most frequent use is to start with a neutral base — an unflavored whey isolate, for example — and create your own flavor, which prevents getting tired of a flavor bought in a two-kilogram tub. The same logic applies to rice cream, oat flour, or protein pancakes.
What do EFSA and ANSES say about their safety?
We adhere strictly to the positions of the competent authorities, without adding any interpretation.
All sweeteners marketed in the European Union are authorized food additives, evaluated by EFSA and subject to an acceptable daily intake expressed in milligrams per kilogram of body weight per day: 40 mg/kg for aspartame, 15 mg/kg for sucralose, 4 mg/kg in steviol equivalents for steviol glycosides.
Two labeling mentions are mandatory: "contains a source of phenylalanine" on aspartame products, intended for people with phenylketonuria; and the mention regarding laxative effects beyond 10% polyols.
On the French side, ANSES conducted an expert assessment on the nutritional benefits and risks of intense sweeteners and concluded that no long-term nutritional benefit was demonstrated, neither on weight control nor on blood sugar. Replacing sugar with a sweetener thus reduces an immediate caloric intake, which is an arithmetic fact, but does not in itself constitute a validated weight loss strategy.
Beyond these positions, we do not take sides. Any personal questions — pregnancy, diabetes, digestive pathology, ongoing treatment — should be addressed to your doctor or a dietitian.
Frequently Asked Questions
What exactly is a sweetener?
An ingredient that provides a sweet taste without contributing the carbohydrate load of sugar. The category covers two very different realities: intense sweeteners, active at milligram doses, and polyols, used in grams and which also provide volume. In the European Union, these are additives identified by an E-code and evaluated before authorization.
Which is the healthiest sweetener?
No health authority establishes this ranking, and one must be wary of what is read online. All authorized sweeteners in the European Union have been evaluated and assigned an acceptable daily intake that current consumption rarely exceeds. What can be said factually: erythritol is the best tolerated of the polyols digestively; sucralose has the taste profile closest to sugar; steviol glycosides are of plant origin, which makes them neither more nor less safe — "natural" is not a safety category. And the most important point, often overlooked: ANSES reminds us that no long-term nutritional benefit of intense sweeteners has been demonstrated. The healthiest approach therefore remains to gradually reduce the sweet taste itself.
Is erythritol dangerous?
It remains an authorized additive in the European Union, and its status has not changed. What caused a stir were studies published from 2023 linking high blood levels of erythritol to an increased cardiovascular risk in patients already at risk. Three clarifications are necessary: these studies are observational and do not establish a cause-and-effect link; erythritol is also naturally produced by the body, which makes the interpretation of blood levels delicate; and European authorities have not modified its authorization to date. The honest position is therefore: an open, monitored subject, without established conclusion. If you are being treated for a cardiovascular problem, it is up to your doctor to judge, not a product sheet.
Do sweeteners make you gain weight?
They provide little to no calories: arithmetically, replacing sugar with a sweetener reduces the energy intake of the product. What remains debated is the effect over an entire day and in the long term: ANSES concluded that no benefit was demonstrated on weight control. Two mechanisms are advanced to explain this, without being definitively settled: compensation, when one allows oneself something else because the product was "light," and the maintenance of a taste for sweetness. Used as a specific tool in an otherwise controlled diet, they are helpful; used as a free pass, they change nothing.
How to sweeten yogurt or plain white cheese without sugar?
Three approaches, from the simplest to the most interesting. A few drops of concentrated flavor, with or without liquid sweetener: it's instant and doesn't change the texture. A spoonful of fruit preparation without added sugar or zero syrup, which also adds color. Or, without any additives, cinnamon, powdered vanilla, unsweetened cocoa, mashed fruit, or thawed frozen red berries — their juice naturally sweetens the dairy product. A tip for all three: let it rest for ten minutes in the fridge before tasting, the flavor needs this time to diffuse.
What is stevia, and why is it said to be banned?
Stevia is a plant from South America whose leaves contain steviol glycosides, very sweet molecules. These purified glycosides are authorized as an additive in the European Union under code E960, with an acceptable daily intake of 4 mg/kg body weight in steviol equivalents. The idea of a ban comes from the period prior to this authorization. What remains unauthorized as a food ingredient is the raw leaf — not the sweetener sold in stores.
Sucralose or stevia: which to choose?
A matter of taste, not hierarchy. Sucralose has the closest profile to sugar, with no noticeable aftertaste, and is easier to use alone. Steviol glycosides leave a licorice note that some people don't perceive at all and others can't stand. Both are heat-stable for cooking. The only way to decide is to try both on a preparation you know well.
How much sweetener to replace 100g of sugar?
With a polyol, it's close to one-to-one: 100g of xylitol, 120 to 140g of erythritol since it's less sweet. With an intense sweetener, it goes down to a few tenths of a gram, impossible to weigh at home: consumer products are therefore diluted in a carrier, with an equivalence indicated on the packaging. Trust this equivalence, and remember that in baking, the missing volume must be compensated by something else.
Which sweetener for oven baking?
Sucralose, acesulfame-K, and steviol glycosides for the sweetening part; erythritol or xylitol for volume. Avoid aspartame, which loses its sweetening power with heat. The best compromise remains a polyol plus intense sweetener mix, with a little sugar retained for browning.
Are sweeteners suitable for people with diabetes?
It is not up to us to decide. European regulations no longer recognize a category of foods intended for people with diabetes, and ANSES has not found any demonstrated benefit of intense sweeteners on long-term blood sugar control. Factually, these ingredients do not provide absorbable carbohydrates. Any dietary decision for diabetes should be made with your doctor or a dietitian.
Does a food flavoring contain sugar or calories?
Concentrated liquid flavorings are used in such small doses that their contribution is practically nil, and most do not contain sugar. Flavored powders, however, often combine flavor, sweetener, and sometimes a carbohydrate carrier: the nutritional panel provides the answer for the recommended dose. A pure flavor and a flavored powder are not the same product.
Can water be flavored without sugar or sweetener?
Yes, with pure flavorings without sweetener, or by cold infusion: citrus, cucumber, mint, ginger, thawed frozen red berries. The result is flavored but not sweet. For sports use, sugar-free drink mixes and electrolytes meet another need, that of hydration during exercise.
What will you find in this section?
We select these products based on the type of sweetener used, the clarity of the indicated dosage, and the actual aromatic quality. Bolero covers the range of stevia-based drink mixes. Sinob offers flavored powders designed for cooking and baking, where flavor and sweetener are already dosed together.
These ingredients find their place alongside the rest of the grocery aisle — including cooking spray — and transform a neutral base into something edible: clear whey, homemade protein snacks.
Can I taste before buying near Montpellier?
A flavor is evaluated by nose and mouth, and sensitivity to the aftertaste of sweeteners varies greatly from person to person. At our store in Vendargues, about ten minutes from Montpellier, we take the time to guide you towards the right family depending on what you want to prepare — a shake and a cake do not call for the same product. We also ship everywhere in France and Europe.
Retrait au magasin sous 2 h
À Vendargues, près de Montpellier. Vous êtes prévenu dès que la commande est prête.
Commandé avant 14 h, expédié le jour même
Du lundi au samedi. Le délai d'acheminement appartient ensuite au transporteur.
Livraison offerte dès 69 €
En France métropolitaine, et dès 100 € en Europe. Modes et délais.
Une question avant de commander ?
Écrivez-nous ou passez au magasin : on connaît les produits qu'on vend.
What are flavorings and sweeteners used for in cooking?
This section addresses a specific need: to add flavor to a preparation without adding sugar or calories. Plain white cheese, porridge with water, an unflavored protein shake: all correct bases on paper, but difficult to consume as is.
Sweeteners provide the sweet taste. In powder, tablet, or liquid form, they replace sugar in a ratio ranging from one-to-one to one-to-six-hundred depending on the molecule. Flavorings provide identity — vanilla, hazelnut, caramel, cookie, red berries — without adding sweetness. Some products combine both, which simplifies use but removes control over separate dosing.
The logic is similar to zero sauces and zero jams, except here you create your own: more economical to use and much more flexible.
What are the main families of sweeteners?
The most useful classification is not natural versus synthetic, but intense versus bulk.
Intense sweeteners
They are hundreds of times sweeter than sucrose and are used in milligrams. Their energy contribution is practically zero.
- Sucralose (E955): approximately 600 times the sweetening power of sugar. Very similar profile to sucrose, without marked bitterness. The most versatile.
- Steviol glycosides (E960), extracted from the stevia leaf: 200 to 300 times. Licorice note and slight bitterness in the finish, depending on the purity of the extract.
- Aspartame (E951): approximately 200 times. Distinct taste, but unstable with heat.
- Acesulfame-K (E950): approximately 200 times. Rarely used alone, almost always combined with another sweetener whose defects it masks.
Bulk sweeteners, or polyols
They are less sweet than sugar or only barely as sweet, but provide volume and texture. This allows replacing 100g of sugar with 100g of product in a recipe.
- Erythritol (E968): 60 to 80% of sugar's sweetening power, refreshing effect in the mouth. The only polyol counted as 0 kcal per gram in European labeling, others being counted as 2.4 kcal per gram.
- Xylitol (E967): sweetening power equivalent to that of sugar, making it the easiest to substitute. Toxic to dogs, even in small quantities: store out of reach if you have a pet.
- Maltitol (E965) and sorbitol (E420): approximately 90% and 60%. Good technological performance, but the least well tolerated digestively.
How do they behave when cooked?
Aspartame does not withstand heat. It degrades at high temperatures or after prolonged heating, losing its sweetening power: a cake sweetened with aspartame will come out of the oven bland. Reserve it for cold preparations and beverages.
Sucralose, acesulfame-K, and steviol glycosides withstand the usual temperatures of a domestic oven. These are the three candidates for baking.
Polyols also withstand heat, and erythritol has a particularity to be aware of: it recrystallizes as it cools, which gives a grainy crust on a glaze or a sandy texture in a moist cake. Mixing it with a little intense sweetener, or dissolving it completely when hot, limits the phenomenon.
The point that most recipes overlook: sugar does more than just sweeten. It browns through the Maillard reaction, retains water, and tenderizes the crumb. No sweetener reproduces these functions, and an entirely sugar-free cake will be paler, drier, and denser. Two solutions: retain 20 to 30% of the original sugar, or compensate for moisture with applesauce, yogurt, or peanut butter.
Why do polyols have a laxative effect?
Polyols are incompletely absorbed in the small intestine. The unabsorbed fraction draws water by osmotic effect, then reaches the colon where the microbiota ferments it. The result: bloating, gas, and at higher doses, loose stools.
European regulations require the mention "excessive consumption may produce laxative effects" on any food containing more than 10% polyols. This is not a commercial warning but a labeling obligation: if it appears on a package, it means the threshold has been crossed. This is the case for many protein cookies, protein bars, and sugar-free confections.
Tolerance varies greatly from person to person and from polyol to polyol. Sorbitol and maltitol are the least well tolerated; erythritol is much better tolerated, being largely absorbed in the small intestine and then eliminated in the urine. The practical rule: introduce gradually, and count all your sources throughout the day — it's almost always the total, not an isolated product, that causes discomfort.
How to dose a concentrated flavor?
Under-dosing a flavor costs nothing, over-dosing spoils the preparation. That's the only rule that truly matters.
Food flavorings in drops are concentrated to the point that two to five drops are enough to flavor a 300 ml shake or a bowl of white cheese. For a 500g cake batter, we're talking about half a teaspoon. Refer to the manufacturer's dosage, which varies greatly from one range to another, and always correct upwards.
- Flavor develops at rest. A preparation tasted immediately may seem bland; the same one after ten minutes in the refrigerator is just right.
- Certain profiles become off-putting with over-dosing. Banana, coconut, almond, and vanilla become soapy or bitter well before chocolate or caramel flavors.
- Heat dissipates some flavors, which are volatile: for oven baking, dose slightly higher, or add the flavor to the glaze rather than the batter.
In a shaker, the most frequent use is to start with a neutral base — an unflavored whey isolate, for example — and create your own flavor, which prevents getting tired of a flavor bought in a two-kilogram tub. The same logic applies to rice cream, oat flour, or protein pancakes.
What do EFSA and ANSES say about their safety?
We adhere strictly to the positions of the competent authorities, without adding any interpretation.
All sweeteners marketed in the European Union are authorized food additives, evaluated by EFSA and subject to an acceptable daily intake expressed in milligrams per kilogram of body weight per day: 40 mg/kg for aspartame, 15 mg/kg for sucralose, 4 mg/kg in steviol equivalents for steviol glycosides.
Two labeling mentions are mandatory: "contains a source of phenylalanine" on aspartame products, intended for people with phenylketonuria; and the mention regarding laxative effects beyond 10% polyols.
On the French side, ANSES conducted an expert assessment on the nutritional benefits and risks of intense sweeteners and concluded that no long-term nutritional benefit was demonstrated, neither on weight control nor on blood sugar. Replacing sugar with a sweetener thus reduces an immediate caloric intake, which is an arithmetic fact, but does not in itself constitute a validated weight loss strategy.
Beyond these positions, we do not take sides. Any personal questions — pregnancy, diabetes, digestive pathology, ongoing treatment — should be addressed to your doctor or a dietitian.
Frequently Asked Questions
What exactly is a sweetener?
An ingredient that provides a sweet taste without contributing the carbohydrate load of sugar. The category covers two very different realities: intense sweeteners, active at milligram doses, and polyols, used in grams and which also provide volume. In the European Union, these are additives identified by an E-code and evaluated before authorization.
Which is the healthiest sweetener?
No health authority establishes this ranking, and one must be wary of what is read online. All authorized sweeteners in the European Union have been evaluated and assigned an acceptable daily intake that current consumption rarely exceeds. What can be said factually: erythritol is the best tolerated of the polyols digestively; sucralose has the taste profile closest to sugar; steviol glycosides are of plant origin, which makes them neither more nor less safe — "natural" is not a safety category. And the most important point, often overlooked: ANSES reminds us that no long-term nutritional benefit of intense sweeteners has been demonstrated. The healthiest approach therefore remains to gradually reduce the sweet taste itself.
Is erythritol dangerous?
It remains an authorized additive in the European Union, and its status has not changed. What caused a stir were studies published from 2023 linking high blood levels of erythritol to an increased cardiovascular risk in patients already at risk. Three clarifications are necessary: these studies are observational and do not establish a cause-and-effect link; erythritol is also naturally produced by the body, which makes the interpretation of blood levels delicate; and European authorities have not modified its authorization to date. The honest position is therefore: an open, monitored subject, without established conclusion. If you are being treated for a cardiovascular problem, it is up to your doctor to judge, not a product sheet.
Do sweeteners make you gain weight?
They provide little to no calories: arithmetically, replacing sugar with a sweetener reduces the energy intake of the product. What remains debated is the effect over an entire day and in the long term: ANSES concluded that no benefit was demonstrated on weight control. Two mechanisms are advanced to explain this, without being definitively settled: compensation, when one allows oneself something else because the product was "light," and the maintenance of a taste for sweetness. Used as a specific tool in an otherwise controlled diet, they are helpful; used as a free pass, they change nothing.
How to sweeten yogurt or plain white cheese without sugar?
Three approaches, from the simplest to the most interesting. A few drops of concentrated flavor, with or without liquid sweetener: it's instant and doesn't change the texture. A spoonful of fruit preparation without added sugar or zero syrup, which also adds color. Or, without any additives, cinnamon, powdered vanilla, unsweetened cocoa, mashed fruit, or thawed frozen red berries — their juice naturally sweetens the dairy product. A tip for all three: let it rest for ten minutes in the fridge before tasting, the flavor needs this time to diffuse.
What is stevia, and why is it said to be banned?
Stevia is a plant from South America whose leaves contain steviol glycosides, very sweet molecules. These purified glycosides are authorized as an additive in the European Union under code E960, with an acceptable daily intake of 4 mg/kg body weight in steviol equivalents. The idea of a ban comes from the period prior to this authorization. What remains unauthorized as a food ingredient is the raw leaf — not the sweetener sold in stores.
Sucralose or stevia: which to choose?
A matter of taste, not hierarchy. Sucralose has the closest profile to sugar, with no noticeable aftertaste, and is easier to use alone. Steviol glycosides leave a licorice note that some people don't perceive at all and others can't stand. Both are heat-stable for cooking. The only way to decide is to try both on a preparation you know well.
How much sweetener to replace 100g of sugar?
With a polyol, it's close to one-to-one: 100g of xylitol, 120 to 140g of erythritol since it's less sweet. With an intense sweetener, it goes down to a few tenths of a gram, impossible to weigh at home: consumer products are therefore diluted in a carrier, with an equivalence indicated on the packaging. Trust this equivalence, and remember that in baking, the missing volume must be compensated by something else.
Which sweetener for oven baking?
Sucralose, acesulfame-K, and steviol glycosides for the sweetening part; erythritol or xylitol for volume. Avoid aspartame, which loses its sweetening power with heat. The best compromise remains a polyol plus intense sweetener mix, with a little sugar retained for browning.
Are sweeteners suitable for people with diabetes?
It is not up to us to decide. European regulations no longer recognize a category of foods intended for people with diabetes, and ANSES has not found any demonstrated benefit of intense sweeteners on long-term blood sugar control. Factually, these ingredients do not provide absorbable carbohydrates. Any dietary decision for diabetes should be made with your doctor or a dietitian.
Does a food flavoring contain sugar or calories?
Concentrated liquid flavorings are used in such small doses that their contribution is practically nil, and most do not contain sugar. Flavored powders, however, often combine flavor, sweetener, and sometimes a carbohydrate carrier: the nutritional panel provides the answer for the recommended dose. A pure flavor and a flavored powder are not the same product.
Can water be flavored without sugar or sweetener?
Yes, with pure flavorings without sweetener, or by cold infusion: citrus, cucumber, mint, ginger, thawed frozen red berries. The result is flavored but not sweet. For sports use, sugar-free drink mixes and electrolytes meet another need, that of hydration during exercise.
What will you find in this section?
We select these products based on the type of sweetener used, the clarity of the indicated dosage, and the actual aromatic quality. Bolero covers the range of stevia-based drink mixes. Sinob offers flavored powders designed for cooking and baking, where flavor and sweetener are already dosed together.
These ingredients find their place alongside the rest of the grocery aisle — including cooking spray — and transform a neutral base into something edible: clear whey, homemade protein snacks.
Can I taste before buying near Montpellier?
A flavor is evaluated by nose and mouth, and sensitivity to the aftertaste of sweeteners varies greatly from person to person. At our store in Vendargues, about ten minutes from Montpellier, we take the time to guide you towards the right family depending on what you want to prepare — a shake and a cake do not call for the same product. We also ship everywhere in France and Europe.
Sources
- ANSES — Les compléments alimentaires
- Règlement UE n° 432/2012 — allégations de santé autorisées
- Règlement CE n° 1924/2006 — allégations nutritionnelles et de santé
À intégrer dans une alimentation variée et équilibrée et un mode de vie sain.
Questions fréquentes — Flavourings & Sweeteners
Qu'est-ce qu'un édulcorant, exactement ?
Un ingrédient qui donne un goût sucré sans apporter la charge en glucides assimilables du sucre. La catégorie recouvre deux réalités très différentes : les édulcorants intenses, actifs à des doses de l'ordre du milligramme, et les polyols, utilisés en grammes et qui apportent aussi du volume. Dans l'Union européenne, ce sont des additifs identifiés par un code E et évalués avant autorisation.
Quel est l'édulcorant le plus sain ?
Aucune autorité sanitaire n'établit ce classement. Tous les édulcorants autorisés dans l'Union européenne ont été évalués et assortis d'une dose journalière admissible que les consommations courantes dépassent rarement. Ce qu'on peut dire de façon factuelle : l'érythritol est le mieux toléré des polyols sur le plan digestif ; le sucralose a le profil gustatif le plus proche du sucre ; les glycosides de stéviol sont d'origine végétale, « naturel » n'étant pas en soi une catégorie de sécurité. Le choix se fait donc sur le goût et sur la tolérance digestive, deux critères qui se testent facilement.
L'érythritol est-il dangereux ?
Il reste un additif autorisé dans l'Union européenne, et son statut n'a pas changé. Ce qui a fait du bruit, ce sont des travaux publiés à partir de 2023 associant des taux sanguins élevés d'érythritol à un risque cardiovasculaire accru chez des patients déjà à risque. Trois précisions s'imposent : ces études sont observationnelles et n'établissent pas de lien de cause à effet ; l'érythritol est aussi produit naturellement par l'organisme, ce qui rend l'interprétation des taux sanguins délicate ; et les autorités européennes n'ont pas modifié son autorisation à ce jour. Si vous êtes suivi pour un problème cardiovasculaire, l'avis de votre médecin reste la référence.
Les édulcorants font-ils grossir ?
Ils n'apportent pas ou très peu de calories : arithmétiquement, remplacer du sucre par un édulcorant réduit l'apport énergétique du produit. Sur l'ensemble d'une journée, l'ANSES a conclu qu'aucun bénéfice n'était démontré à long terme sur le contrôle du poids. En pratique, c'est un outil : intégrés à une alimentation suivie, ils rendent service sur les préparations sucrées du quotidien, et c'est le total de la journée qui décide du résultat.
Comment sucrer un yaourt ou un fromage blanc sans sucre ?
Trois voies, de la plus simple à la plus intéressante. Quelques gouttes d'arôme concentré, avec ou sans édulcorant liquide : c'est instantané et ça ne change pas la texture. Une cuillère de préparation de fruits sans sucre ajouté ou de sirop zéro, qui apporte aussi de la couleur. Ou, sans aucun additif, de la cannelle, de la vanille en poudre, du cacao non sucré, un fruit écrasé ou des fruits rouges surgelés décongelés — leur jus sucre naturellement le laitage. Un conseil qui vaut pour les trois : laissez reposer dix minutes au frais avant de goûter, l'arôme a besoin de ce temps pour se diffuser.
Qu'est-ce que la stévia, et pourquoi la dit-on interdite ?
La stévia est une plante d'Amérique du Sud dont les feuilles contiennent des glycosides de stéviol, molécules très sucrantes. Ces glycosides purifiés sont autorisés comme additif dans l'Union européenne sous le code E960, avec une dose journalière admissible de 4 mg/kg de poids corporel en équivalents stéviol. L'idée d'une interdiction vient de la période antérieure à cette autorisation. Ce qui reste non autorisé comme ingrédient alimentaire, c'est la feuille brute — pas l'édulcorant vendu en rayon.
Sucralose ou stévia : lequel choisir ?
Question de goût, pas de hiérarchie. Le sucralose a le profil le plus proche du sucre, sans arrière-goût notable, et s'utilise facilement seul. Les glycosides de stéviol laissent une note réglissée que certaines personnes ne perçoivent pas du tout. Les deux tiennent à la cuisson, et le meilleur moyen de trancher est d'essayer les deux sur une préparation que vous connaissez bien.
Combien d'édulcorant pour remplacer 100 g de sucre ?
Avec un polyol, on reste proche de un pour un : 100 g de xylitol, 120 à 140 g d'érythritol puisqu'il sucre moins. Avec un édulcorant intense, on descend à quelques dixièmes de gramme : les produits grand public sont donc dilués dans un support, avec une équivalence indiquée sur l'emballage. Fiez-vous à cette équivalence, et rappelez-vous qu'en pâtisserie le volume manquant se compense avec un polyol ou un ingrédient humide.
Quel édulcorant pour la cuisson au four ?
Le sucralose, l'acésulfame-K et les glycosides de stéviol pour la partie sucrante, l'érythritol ou le xylitol pour le volume. Évitez l'aspartame, qui perd son pouvoir sucrant à la chaleur. Le meilleur compromis reste un mélange polyol plus édulcorant intense, avec un peu de sucre conservé pour la coloration.
Les édulcorants conviennent-ils aux personnes diabétiques ?
La réglementation européenne ne reconnaît plus de catégorie d'aliments destinés aux personnes diabétiques, et l'ANSES n'a pas retenu de bénéfice démontré des édulcorants intenses sur le contrôle de la glycémie à long terme. Factuellement, ces ingrédients n'apportent pas de glucides assimilables. Toute décision d'alimentation dans le cadre d'un diabète relève de votre médecin ou d'un diététicien.
Un arôme alimentaire contient-il du sucre ou des calories ?
Les arômes concentrés en gouttes sont utilisés à des doses si faibles que leur apport est nul en pratique, et la plupart ne contiennent pas de sucre. Les poudres aromatisées, en revanche, associent souvent arôme, édulcorant et parfois un support glucidique : le tableau nutritionnel donne la réponse pour la dose recommandée. Un arôme pur et une poudre aromatisée ne sont pas le même produit.
Peut-on aromatiser de l'eau sans sucre ni édulcorant ?
Oui, avec des arômes purs sans édulcorant, ou par infusion à froid : agrumes, concombre, menthe, gingembre, fruits rouges surgelés. Le résultat est parfumé mais pas sucré. Pour un usage sportif, les préparations pour boissons sans sucre et les électrolytes répondent à un autre besoin, celui de l'hydratation à l'effort.
