Rabeko

What is Rabeko Zero Jam?

Rabeko Zero Jam is a reduced-calorie jam for spreading, whose distinctive feature lies in what replaces the sugar. In a classic jam, sugar makes up half the jar and serves as much to sweeten as to give texture. Here that role is played by polydextrose, a dietary fibre making up 50% of the recipe, backed by pectin as a gelling agent and sucralose for the sweet taste.

The ingredients list is short and identical from one flavour to the next: dietary fibres (polydextrose 50%), the fruit, lemon juice, pectin, sucralose and potassium sorbate as a preservative. The fruit really is there — this is not a flavoured gel — and it is what provides the product's only sugars.

The flavours listed: Strawberry, Raspberry, Apricot, Cherry, Exotic, Forest Fruits, Blueberry and Cranberry. The Dutch brand's full range can be found in the Rabeko section, alongside the zero sauces.

What does a 20 g serving contain?

* Column calculated from the values declared per 100 g, as the manufacturer does not publish a per-serving column. The energy value is given only in kilocalories, with no kilojoule equivalent, and the "saturates" and "protein" lines are expressed as thresholds rather than exact values.

The figure that changes everything is 55 kcal per 100 g. A traditional jam provides around 250, with 50 to 60 g of sugars. Translated onto a slice of toast: you go from a tablespoon at 50 kcal and 11 g of sugars to a tablespoon at 11 kcal and 1 g of sugars. That is what makes a sweet breakfast compatible with a period of restriction, and it is the only argument this product needs.

Two nutrition claims are perfectly well founded here, and we can use them. "High fibre" first: the regulatory threshold is 6 g per 100 g, and the product shows 34. "Low sugars" next: the threshold is 5 g per 100 g, and the product sits exactly there. Let us add that the statement "with no added sugars" must always be accompanied by the wording "contains naturally occurring sugars" — the 5 g come from the fruit, not from an addition.

Those 34 g of fibre deserve a close look, because they have a flip side. A 20 g serving provides 6.8 g of fibre, which on its own is an appreciable share of the recommended daily intake. That is excellent if you are short of it. It is a lot in one go if you are not used to it, and we come back to this below.

How do you use Zero Jam?

Dose: 20 g, or one tablespoon. Liquid: none. Timing: breakfast, snack or dessert. Frequency: 1 to 2 servings a day to stay sensible on the fibre side. Duration: none, it is a food.

Two steps clearly improve the result, and they are little known. Stir the jar before use: the texture of a jam made with pectin and polydextrose is not uniform when left standing. And take it out of the fridge five to ten minutes before spreading it — cold, it is firm and tears the bread.

Beyond toast, it is used anywhere you would put a classic jam: in fromage blanc or plain yoghurt, on pancakes, as a topping for a cheesecake, or folded into home baking. It also sweetens tea or a herbal infusion. One pairing that works particularly well: a spoonful in fromage blanc with a scoop of protein, for a complete dessert at very few calories.

Once opened, keep the jar in the fridge and use it within three weeks. That is shorter than a traditional jam, and it makes sense: sugar is a preservative, and there is practically none here. Close it carefully after each use.

Who is this jam for, and who is it not for?

It suits anyone who wants to keep a sweet breakfast during a calorie deficit, anyone watching their sugar intake, and anyone looking to increase their fibre without thinking about it. The manufacturer declares it gluten free and compatible with vegetarian and vegan diets.

It is not for you if you tolerate large quantities of fibre poorly. That is the product's real limit, and the manufacturer mentions it: a laxative effect is possible in the event of excessive consumption, because of the polydextrose. With 6.8 g of fibre per spoonful, three slices of toast at breakfast can be enough to cause bloating or intestinal discomfort. If irritable bowel syndrome affects you, start with half a serving and see how it goes.

The manufacturer flags possible traces of NUTS, PEANUTS, MILK, SOYA, EGGS and GLUTEN depending on the factory of manufacture, and does not recommend the product for pregnant or breastfeeding women. It advises checking your tolerance the first time you take it — sound advice here.

What not to expect from it. This is not a slimming product: it is a jam that costs less in calories, which is very different. It is only worthwhile if it replaces classic jam, not if it is added to it. Nor is it a medical food, and we will make no claim relating to blood glucose or diabetes: that kind of statement is not permitted on a food product, and any question of the sort is one for your doctor.

Zero jam or peanut butter?

This is the comparison that really arises in front of the breakfast shelf, because these are the two spreads found in most athletes' cupboards. And they play entirely different roles.

Peanut butter provides fats, protein and plenty of calories: reckon on around 600 kcal per 100 g, roughly ten times more than here. It is the better choice when bulking, when you need to push the calorie total up without eating more in volume, or when you want to make a breakfast more filling and more complete in protein terms.

Zero jam is the better choice in the opposite situation, and there it is unbeatable: you want something sweet on your toast without it weighing anything at all on your day. At 11 kcal a spoonful, that is a line you can ignore in your calculations. It also wins on fibre, which peanut butter provides only in small amounts. Nothing stops you doing both on the same slice, incidentally — it is even a classic pairing, and zero jam is a useful stand-in for honey there. The rest of our sweet options can be found in the protein snacks section.

Frequently asked questions

55 kcal per 100 g, how is that possible?

Because the sugar, which makes up half of a classic jam, is here replaced by polydextrose — a dietary fibre with very few calories — and by sucralose, a sweetener used at doses of the order of a milligram. The remaining 5 g of carbohydrate come from the fruit alone. It is a substitution of ingredients, not a labelling sleight of hand.

Does it really contain fruit?

Yes. The fruit appears second in the ingredients list, just after the fibres, and it is what provides the 5 g of sugars per 100 g. Depending on the flavour, that means strawberries, apricots, cherries, raspberries, blueberries, cranberries or a mix of berries or exotic fruits.

Can polydextrose cause digestive trouble?

Yes, in significant quantities. The manufacturer carries a statement about a possible laxative effect in the event of excessive consumption. A 20 g serving provides 6.8 g of fibre: that is comfortable, three servings in the same morning much less so. Start with one spoonful and increase if you digest it well.

Can it be cooked or heated?

Yes, it can be folded into home baking or used as a topping. Just be aware that pectin and polydextrose do not behave like sugar when cooked: the texture does not caramelise and the result stays soft. For a tart, add it after baking rather than before.

How long does an opened jar keep?

Three weeks in the fridge, against several months for a classic jam. The difference comes down to sugar: it is sugar that preserves a traditional jam, and there is practically none here. Close the jar properly and do not dip a knife into it that has been used elsewhere.

Is it suitable for people with coeliac disease?

The manufacturer declares the product gluten free, but flags possible traces of gluten depending on the factory of manufacture. If you have confirmed coeliac disease, read the label on the jar you receive and, at the slightest doubt, abstain.

Which flavour should you choose first?

Strawberry and Raspberry are the closest to a classic jam and the most widely liked. Forest Fruits and Blueberry have a sharper profile that works very well in fromage blanc. Cranberry and Exotic are the most distinctive — save those for when you like going off the beaten track.

Where can you buy Rabeko Zero Jam?

The flavours can be ordered from this page, and we ship throughout France and Europe.

With this product, the conversation over the counter at our Vendargues shop, about ten minutes from Montpellier, rarely turns on the calories: they speak for themselves. It is more about the texture, which is not that of a sugar-based jam, and about how many jars to take — two different flavours are better than the same one twice when you have never tasted it. The rest of our reduced-calorie products can be found in our weight loss section.

What is Rabeko zero calorie sauce?

Rabeko sauces are condiment sauces reformulated to contain very few calories. Depending on the flavour, they provide 15 to 25 kcal per 100 g, with 0 to 0.5 g of sugars and 0 to 0.5 g of fat. The usual serving is 15 to 20 g, or one to two tablespoons.

The principle is simple: a base of water and modified maize starch replaces the oil and sugar of a conventional sauce, and the sweetness comes from sucralose. An ordinary barbecue sauce sits at around 150 kcal per 100 g, a mayonnaise at around 700. That is the gap, and it is a considerable one.

The flavours in the range: Ketchup, BBQ, Curry, Samouraï, Burger, Sweet Mayo, Truffle Mayo, Teriyaki, Honey Mustard, Snack Sauce, Sriracha, Garlic Zero, Sauce César and Sweet Chili. The rest of the brand can be browsed in our Rabeko department, and the other products in this category in our zero sauce department.

What does a Rabeko sauce contain?

The figure that matters is not the one per 100 g, it is the one per serving. Nobody eats 100 g of sauce in one go. At 20 g — a generous tablespoon on a plate — you are between 3 and 5 kcal. In other words, the sauce drops out of the calculation. That is exactly what this kind of product is asked to do, and it explains why it does so well during a period of restriction.

As a guide, flavour by flavour: the Barbecue is declared at 15 kcal per 100 g, the Ketchup at 20 kcal. These are the manufacturer's labelling values. They vary slightly from one recipe to the next, and the exact table appears on the bottle you receive.

One point to know if you are following a strict diet: the Barbecue recipe includes roasted sugar syrup in its ingredients list, in quantities too small to show up in the "of which sugars" line. This is not a contradiction — the nutrition declaration and the ingredients list follow different rules — but it is better to know it than to discover it on the label.

In regulatory terms, two claims are governed and verifiable here: "no added sugars" and "low fat" rest on precise thresholds set by European regulation, which these recipes meet. No promise of an effect, on the other hand — on weight, satiety or digestion — is permitted for a sauce. This product does not support a diet: it makes a diet bearable, which is not the same thing.

Ingredients list

The composition varies with the flavour. Two representative examples:

Barbecue: water, tomato purée, modified maize starch, salt, roasted sugar syrup, onion, food acids (acetic acid, citric acid), paprika, vinegar, garlic, thickener (guar gum), smoke flavouring, chilli, preservative (potassium sorbate), parsley, sweetener (sucralose).

Ketchup: water, tomato purée, modified maize starch, salt, food acids (citric acid, acetic acid), onion, preservative (potassium sorbate), chilli, sage, nutmeg, cinnamon, sweetener (sucralose).

The allergens change from one flavour to another: you must check the label on the bottle you choose. The mayonnaise-style sauces contain EGG and MUSTARD; the Teriyaki contains SOYA and GLUTEN; some curry recipes contain LACTOSE. Most flavours are gluten free and lactose free, but not all of them.

How do you use Rabeko sauces?

Serving: 15 to 20 g depending on the dish. Preparation: shake before use; the sauce is used straight from the bottle, with no dilution. Temperature: hot or cold. Uses: alongside grilled meat, fish and vegetables; dressing salads, sandwiches and wraps; as a dipping sauce; as a marinade or the base of a cooked dish. Storage: in the fridge once opened, to be used within four weeks.

Shake the bottle properly, not for three seconds. These sauces are thickened with guar gum and starch, without a heavy emulsifier: the texture separates slightly when left to stand. A well-shaken bottle gives an even sauce; a barely shaken one gives a thin liquid first, then a thick residue at the bottom.

They hold up to cooking, and that is what they do best. A spoonful of Teriyaki or Barbecue added to a chicken breast at the end of cooking turns a cutting-phase meal into something edible. As a marinade, leave it to work for at least twenty minutes before cooking.

Refrigerating after opening is not optional. These sauces contain a great deal of water and very little sugar or fat — two natural preservatives that they have precisely been stripped of. Potassium sorbate does the rest, but four weeks refrigerated after opening is the sensible limit.

To round out a lighter kitchen, the same logic exists elsewhere: a cooking spray replaces the oil in the pan, and a zero jam does the same job on your morning toast.

Who are these sauces for, and who are they not for?

They are for anyone following a controlled diet who has had enough of plain chicken and rice. That is the number one reason people buy them, and it is a perfectly legitimate one: a diet you stick to for three months beats a perfect diet abandoned after ten days.

They are not suitable without checking if you have an allergy. This is the most important point on this page: the allergens vary with the flavour. Egg, mustard, soya, gluten and lactose may be present depending on the recipe. Do not rely on what is true of one flavour, read the label of the one you are buying.

They are not recommended for pregnant or breastfeeding women, in line with the statement carried by the manufacturer. And if you are following a strict medical diet — low salt, low residue — ask a healthcare professional for advice: the salt content varies with the flavour and is not negligible in some of them.

What you should not expect from them. They do not make you lose weight: they avoid adding calories, which is very different. They have no digestive or metabolic virtue. And the manufacturer notes a possible laxative effect if consumed to excess — meaning: if you empty a bottle in two days. At 20 g per meal, the question does not arise.

Zero sauce, or a conventional sauce in small amounts?

That is the real question, and it deserves better than a sales answer.

A teaspoon of conventional mayonnaise is around 35 kcal. That is not the end of the world. If you eat a balanced diet and have no numerical target, a small amount of a good sauce beats a product with fifteen ingredients including modified starch and sucralose. We say so freely across the counter, even if it is not what you would expect a retailer to say.

Zero sauce comes into its own when quantity is the problem. If you are one of those people who drown a plate in sauce, or if you are going through a period of restriction where every ten calories count, the gap becomes real: 5 kcal against 140 for the same amount of mayonnaise. That, and only that, is where this product changes something.

Another approach exists and costs less: seasoning with flavourings and sweeteners, spices, lemon, balsamic vinegar. It is less convenient than a bottle, but it is cooking without additives. To compare the ranges available, our Callowfit department offers another brand in the same niche, and our weight loss department brings together the products designed for this phase.

Frequently asked questions

How many calories are there in a serving?

Between 3 and 5 kcal for a 20 g serving, depending on the flavour, on the basis of 15 to 25 kcal per 100 g. That is the useful figure: nobody eats 100 g of sauce. A conventional sauce of the same volume provides between 30 and 140 kcal.

Which flavours are available?

In the range: Ketchup, BBQ, Curry, Samouraï, Burger, Sweet Mayo, Truffle Mayo, Teriyaki, Honey Mustard, Snack Sauce, Sriracha, Garlic Zero, Sauce César and Sweet Chili. The composition changes from one flavour to another, allergens included.

Do these sauces contain sugar?

The nutrition declaration gives 0 to 0.5 g of sugars per 100 g depending on the flavour, and the "no added sugars" claim is met. The Barbecue recipe does, however, include roasted sugar syrup in its ingredients list, in quantities too small to show up in the sugars line.

Which allergens should you watch out for?

That depends entirely on the flavour. The mayonnaise-style sauces contain egg and mustard, the Teriyaki soya and gluten, some curry recipes lactose. Most flavours are gluten free and lactose free, but you have to check bottle by bottle.

Can they be heated?

Yes, they can be used hot or cold. Added to meat at the end of cooking, or as a marinade twenty minutes beforehand, they hold up perfectly. This is in fact their most interesting use, more so than simply as a cold accompanying sauce.

How long do they keep once opened?

Four weeks in the fridge, with the bottle tightly closed. These recipes contain a great deal of water and very little sugar or fat, which are the natural preservatives of a conventional sauce. Refrigeration is therefore not a superfluous precaution.

Are they suitable for vegetarians?

Most of them are, but not those containing egg yolk — the mayonnaise-style recipes. As with the allergens, the answer depends on the flavour chosen and is there to be read on the bottle's label.

Where can you buy Rabeko sauces?

The bottles can be ordered from this page in the flavours available, and we ship throughout France and Europe. At the Vendargues shop, about ten minutes from Montpellier, this is the aisle customers spend the longest in front of — and our advice is always the same: take two different ones rather than the same one twice. Over a three-month cutting phase, boredom arrives faster than hunger. The rest of our selection can be browsed in the sports nutrition department.

What is Rabeko's Sirop Zero?

Rabeko Sirop Zero is a sugar-free topping syrup at 8 kcal per 100 g. You pour it over pancakes, fromage blanc, oat flakes or into a coffee, exactly like a conventional syrup, but without the calories that usually come with it.

It belongs to the same family as our zero sauces, except that it is runnier and exclusively sweet. Its texture comes from two plant-based thickeners, cellulose gum and xanthan gum, and its sweetness from sucralose. It is that combination that makes a thick topping possible with no sugar and no fat. The rest of the Dutch range can be found in our Rabeko aisle.

The flavours we list: Chocolate and Salted Caramel. The manufacturer's documentation mentions two more, Vanilla and Strawberry, which are not in the catalogue as things stand. The list of variants available on this page is what counts.

What is in Sirop Zero?

The per-serving values are calculated from the per 100 g column published by the manufacturer.

8 kcal per 100 g is the figure that sums up the whole product. A generous 20 g serving delivers less than two calories, where the same amount of maple syrup delivers around sixty and 17 g of sugars. On a day when you are counting, the difference is far from trivial: it is what lets you keep a dessert without changing your total.

Salt is the only line that varies sharply from one flavour to another, and that stands to reason: Salted Caramel contains salt as a declared ingredient, which Chocolate does not. If you are watching your sodium intake, that is the point to look at.

One inconsistency deserves to be flagged rather than glossed over. The composition of Salted Caramel lists roasted sugar syrup among its ingredients, while the nutrition table declares 0 g of sugars per 100 g. The amount is in all likelihood very small and rounded down to zero, but we are not going to make that call on the manufacturer's behalf. If you need precise control over your carbohydrates, the label on the bottle you receive is what counts.

A final word on what the product cannot claim: no health claim is associated with this type of syrup. It does not help anyone lose weight in itself — it simply avoids adding calories where a conventional syrup would add them. The distinction matters, and it is already a good argument.

Ingredients list

Chocolate flavour: water, flavourings, thickeners (cellulose gum, xanthan gum), fat-reduced cocoa powder, sweetener (sucralose), preservatives (potassium sorbate, sodium benzoate).

Salted Caramel flavour: water, modified maize starch, salt, thickeners (xanthan gum, cellulose gum), natural flavouring, roasted sugar syrup, preservatives (potassium sorbate, sodium benzoate), acidity regulator (citric acid), sweetener (sucralose).

Gluten-free, lactose-free, with no major declared allergen — to be checked according to the flavour chosen.

How do you use Sirop Zero?

Amount: 10 to 20 g per use. Timing: at breakfast, as a snack or for dessert. Frequency: as you like, it is a condiment. Storage: in the fridge once opened, to be consumed within four weeks. Before each use: shake vigorously.

Shaking is not optional. The gums used here reorganise themselves at rest, and the syrup separates slightly in the bottle. Without shaking, the first spoonful is runny and the last one too thick. A few seconds are enough.

The best use, the one this product really exists for, is evening fromage blanc or skyr: 20 g of syrup turns a plain product into a dessert for less than two calories. It also works very well on protein pancakes or on a oat flour porridge, where it replaces honey without the calorie cost.

In baking, bear in mind that it does not behave like sugar: it provides neither structure, nor caramelisation, nor preservation. It is there to top or to flavour, not to replace the sugar in a batter. That is the limit of the category and it is better to know it before ruining a cake.

The fridge once opened is a genuine instruction, not a precaution of principle: the water content is high and the preservatives present do not do away with the need for cold. Four weeks is the period stated by the manufacturer.

Who is Sirop Zero for, and who is it not for?

It suits someone on a calorie deficit who does not want to give up sweet things, someone limiting their carbohydrates, and someone who eats a lot of plain dairy and ends up growing tired of it.

The formula is gluten-free and lactose-free, with no major declared allergen, which makes it accessible to most exclusion diets. The composition does vary by flavour, though: check the label on the bottle you receive if you have a serious allergy.

The manufacturer advises against it for pregnant and breastfeeding women. That statement is unusual for a topping syrup and we are reproducing it exactly as it is worded, without interpreting it: if you are pregnant, the question is one for your doctor.

It also flags a possible laxative effect if consumed to excess. At 10 or 20 g per use, that is not a problem at all; emptying half a bottle over a plate of pancakes is another matter.

What you should not expect from it: this is not a slimming product. It makes nobody lose anything. What it does is avoid adding 60 kcal and 17 g of sugars to a dessert, which is only worth something if the rest of the day is coherent. And if the aftertaste of sweeteners bothers you, no quantity will make it pleasant: that is a matter of palate, not of dosage.

Zero syrup or zero jam?

The two sit on the same shelf and are chosen according to the texture you are after.

Zero jam is thicker and contains pieces or fruit purée, which gives it body and a taste closer to the original product. It is the better choice for spreading, for lining the bottom of a yoghurt, or when you want a texture that holds. It generally delivers slightly more calories, a few dozen per 100 g, which is still very low.

The syrup is runny, it pours and spreads itself out. It is the better choice for topping, for flavouring a hot drink, or for stirring into fromage blanc, where jam would form clumps. It also goes lower in calories, at 8 kcal per 100 g.

If what you need is more on the savoury side — cooking without fat, dressing a salad — then calorie-free sauces are what to turn to. And if you are looking to flavour a powder rather than to top something, flavourings and sweeteners answer that need better. One classic and devastating pairing: this syrup over a spoonful of peanut butter, on fromage blanc.

Frequently asked questions

How many calories in a serving?

Around 1.6 kcal for a 20 g serving, the product being listed at 8 kcal per 100 g. By way of comparison, 20 g of maple syrup delivers around sixty calories and 17 g of sugars. That is the whole point of the product.

Does it need to be kept in the fridge?

Yes, once opened, and consumed within four weeks. The water content is high and the preservatives present are no substitute for cold. Before opening, a dry spot away from the light is enough.

Why does the bottle need shaking?

Because the gums that give the syrup its texture reorganise themselves at rest and cause a slight separation. Without shaking, the consistency is uneven from one use to the next. A few seconds of vigorous shaking are enough to restore the original texture.

Can it be used in baking?

For topping something already baked, yes. For replacing the sugar in a batter, no: it provides neither structure, nor caramelisation, nor any hold under heat. It is a finishing product, and that is what it does best.

Does it really contain zero sugar?

The nutrition table declares 0 g of sugars per 100 g. The composition of the Salted Caramel flavour does, however, list roasted sugar syrup among the ingredients, in a very small amount. If you need to count your carbohydrates precisely, the label on the bottle you receive is the only reference.

What is the difference between the flavours?

Chocolate contains fat-reduced cocoa powder and has a very short composition. Salted Caramel is more complex: modified maize starch, salt declared as an ingredient, natural flavouring and roasted sugar syrup. The latter is also saltier, which is the point to look at if you are watching your sodium.

Is there a laxative effect?

The manufacturer flags one if consumed to excess, which is a standard statement for products thickened with gums. At the recommended servings of 10 to 20 g, there is nothing to worry about. It is with very generous, repeated use that the question arises.

Where can you buy Rabeko's Sirop Zero?

The flavours can be ordered from this page, and we ship throughout France and Europe. At the Vendargues shop, about ten minutes from Montpellier, this is the product we put into the hands of people who give in every single evening: a fromage blanc with a topping solves the problem better than a lecture on willpower. The rest of the sugar-free treats aisle can be browsed in our sports nutrition section.

What is Rabeko's Protein Spread?

The Rabeko Protein Spread is a chocolate spread enriched with protein, offered in Nutty Chocolate, made with Belgian chocolate and hazelnuts, and White Chocolate. It belongs to our protein snacks section, and the Dutch brand's full range can be found in the Rabeko section.

What sets it apart from an ordinary spread comes down to two formulation choices. Sugar is replaced by maltitol, a polyol, which takes first place on the ingredients list. And whey protein concentrate is added, which brings the protein content up to 20 g per 100 g. The Nutty Chocolate version contains 13% hazelnuts, skimmed milk powder, fat-reduced cocoa, cocoa butter and a blend of vegetable oils — sunflower, coconut and shea.

One detail that matters and that we will look at closely: the fat, on the other hand, has not been taken out. This is a spread reduced in sugars, not a spread reduced in calories, and that distinction changes everything in use.

What does a 30 g serving contain?

Figures for the Nutty Chocolate version. Let us point out the missing boxes rather than fill them in: the manufacturer publishes neither the “of which saturates” line, nor the sugar content per 100 g, nor the “of which polyols” line. That last one is nevertheless the most telling here — the gap between 10 g of carbohydrate and less than 2 g of sugars per serving corresponds very largely to maltitol.

Now let us look at the figure nobody likes to lead with. 509 kcal per 100 g and 38 g of fat is the level of a conventional spread, and on fat sometimes even a little above it. The gain, then, is not a calorie one: it is entirely on the sugars, with less than 2 g per serving where an ordinary spread delivers 15 to 17 g for the same spoonful. If your aim is to cut sugar, this is real progress. If your aim is to cut calories, this product will not do it for you.

The 20 g of protein per 100 g represent roughly 16% of the product's energy. That is above the 12% threshold that permits the “source of protein” claim, but below the 20% that “high in protein” would require — so we will not be using that second wording. Six grams of protein in a 30 g serving is still a genuine contribution: it is about the same as an egg.

How should you use the Protein Spread?

Dose: 30 g, or two tablespoons. Liquid: none. When: at breakfast, as a snack, or at the end of a meal. Frequency: 1 to 2 servings a day at most. Duration: none, it is a food.

The step that changes the result: keep the jar between 12 and 20 °C, and serve it between 18 and 22 °C. This spread contains cocoa butter and shea, two fats that harden in the cold. Straight out of the fridge it is impossible to spread; at room temperature it is smooth. Stir it before use, as the texture is not uniform once it has been standing.

Beyond toast, it works into a yoghurt, a fromage blanc, a smoothie or a baking mix. The most coherent pairing remains one with a complex carbohydrate — wholemeal bread, protein pancakes, oats — which balances the profile of the meal.

Reseal tightly and use within four weeks of opening. And stick to one or two servings a day: this is not a rule for the sake of it, it is a matter of calories and polyols, which we come back to right now.

Who is this spread for, and who is it not for?

It suits anyone who wants to keep a chocolate treat while cutting sugars sharply, anyone looking for a little protein in an indulgent format, and anyone who prefers a spread that satisfies over a sugary product that leaves you empty.

It contains MILK, HAZELNUTS and SOYA. Traces of other NUTS, PEANUTS, EGGS and GLUTEN are possible. The manufacturer does not recommend it for pregnant or breastfeeding women and rules it out in case of allergy to milk proteins. If you are on medical treatment, seek advice.

It is not for you if you tolerate polyols poorly. The manufacturer carries the regulatory wording: excessive consumption of maltitol may have a laxative effect. Start with half a serving to gauge your tolerance. If you are affected by irritable bowel syndrome, caution is frankly called for.

What you should not expect of it, and this is the most useful point on this page: it is not a weight-loss product. At 509 kcal per 100 g, it sits at the level of a conventional spread. Its value lies in replacing the sugar, not the calories. A 30 g serving weighed out on a spoon is reasonable; three spoonfuls taken “because it is protein” is 450 kcal. Nor is it a protein source in the sense that a shake is: 6 g per serving rounds out a day, it does not build one — for that, you need to look at the protein powders.

Protein spread or zero-sugar jam?

This is the real breakfast trade-off, and the two products do not play the same role at all. Best to say so plainly before choosing.

Zero-sugar jam delivers around 55 kcal per 100 g, roughly ten kilocalories per spoonful. It is the unbeatable choice if calories are your priority: you spread it without it weighing on your day in any way. It also delivers plenty of fibre. What it does not do: satisfy, and supply protein or fat.

The Protein Spread is the better choice when satiety counts. Its 11 g of fat and 6 g of protein per serving turn a slice of toast into a snack that holds — where toast with jam alone leaves you wanting an hour later. It is also markedly closer to the taste of a real spread, which is precisely what you are after when a chocolate craving arrives.

The compromise we recommend most often: zero-sugar jam for everyday toast, protein spread for the evening sweet craving or the post-session snack. And if your priority is protein per pound spent on a slice of toast, a plain peanut butter remains more effective, with a simpler fat profile.

Frequently asked questions

Is it lower in calories than a conventional spread?

Barely, and that has to be said. 509 kcal per 100 g is the level of an ordinary spread, with even a little more fat. The real gain is on the sugars: less than 2 g per 30 g serving, against the usual 15 to 17 g. It is a product with no added sugar, not a reduced-calorie product.

Why 35.9 g of carbohydrate for less than 2 g of sugars?

Because most of the carbohydrate comes from maltitol, a polyol used as a bulk sweetener. It counts within the carbohydrate without being a sugar. Unfortunately the manufacturer does not publish an “of which polyols” line, which would make this table immediately readable.

How much hazelnut does it contain?

13% in the Nutty Chocolate version, which is an honest content for this type of product. Hazelnuts come fourth on the list, after the maltitol, the vegetable oils and the whey protein concentrate. The White Chocolate version has a different composition.

Does maltitol cause digestive trouble?

It can, in quantity. The manufacturer carries the legal wording about a possible laxative effect in case of excessive consumption, and recommends starting with small amounts to gauge your tolerance. That is advice worth following: reactions vary enormously from one person to another, and a 30 g serving goes down far better than 60.

Can it be heated or cooked with?

Yes, it works into a cake batter and melts very nicely on hot pancakes. Just be aware that the cocoa butter and the shea make it very runny in the heat: do not count on it to hold as a topping on a hot dish, it will run.

How long does an opened jar keep?

Four weeks, resealing tightly after each use. Keep it between 12 and 20 °C, never in the fridge: the cold hardens the fats and makes the spread impossible to spread without leaving it to come back to temperature for a long while.

Is it suitable for vegetarians or vegans?

For vegetarians, yes: no meat-derived ingredient goes into the composition. For vegans, no — the whey protein concentrate and the skimmed milk powder rule it out. Nor is it suitable in case of allergy to milk proteins, hazelnuts or soya.

Where to buy the Rabeko Protein Spread?

The versions can be ordered from this page, and we ship throughout France and Europe.

This is the kind of product you buy on an impulse and sometimes regret once the jar has been finished too quickly. At our Vendargues shop, about ten minutes from Montpellier, we would rather state the 509 kcal per 100 g before the purchase than after: used well, at two weighed spoonfuls, this spread has every place in a well-managed day. The rest of the indulgence aisle can be browsed in our sports nutrition.

What is the Rabeko Zero Cooking Spray?

It is a rapeseed oil aerosol designed to grease a pan, a tin or the food itself, with a short burst rather than a drizzle poured by hand. One serving corresponds to 0.6 ml, or roughly half a second of spraying, and provides 4.9 kcal.

The composition runs to two lines: 97.5% refined rapeseed oil and 2.5% rapeseed lecithin (E322) as a stabiliser. The propellant is compressed air, not a synthetic gas: that is a genuine point, because on this type of product the propellant is part of what you put on the plate.

Let us say straight away what the name does not. “Zero” is a trade name, not a nutritional value. What the can holds is oil, at 810 kcal per 100 ml, and it is nothing like a calorie-free product in the regulatory sense. What this spray sells is control over quantity: half a second of spraying in place of a splash of oil. The rest of the range is in our Rabeko section, and the whole category in cooking spray.

What does one spray contain?

The net volume of the can does not appear in the data supplied by the manufacturer: we therefore cannot tell you how many sprays it holds. Divide the volume printed on the label by 0.6 ml to work it out.

The calculation that justifies this product is simple, and it is worth doing once. A splash of oil poured by hand into a pan is easily a tablespoon, that is around 10 ml and 90 kcal. One press of the spray is 0.6 ml and 4.9 kcal. On a single dish the gap is around 85 kcal; over two meals a day for a week, it passes the thousand mark. That, and nowhere else, is where the value of the product lies.

A second reading point: 7.2 g of saturates per 100 ml, or 8% of the fat. That is low, and it is the signature of rapeseed oil — markedly less saturated than butter or coconut oil. Per serving that comes to 0.04 g, an amount with no effect on a day's balance.

Two regulatory clarifications to finish, because they are often mishandled in this product category. A “calorie-free” claim requires less than 4 kcal per 100 ml: this spray provides 810, so the claim does not apply to it. And rapeseed oil carries no authorised health claim purely on the strength of its fatty acid composition at this level of intake. What we are describing, then, is a kitchen tool, not a health food.

How should you use the cooking spray?

Dose: one press of about half a second, that is 0.6 ml. Distance: 20 cm from the surface. When: on a cold pan, or straight onto the food before cooking. Frequency: as often as you cook. Duration: none, this is a cooking ingredient and not a supplement.

Two actions determine the result. Shake the can before each use: the oil and the lecithin separate when left to stand, and an unshaken can sprays unevenly. And spray from 20 cm: any closer and you get a puddle in the middle of the pan instead of an even film, which cancels out the whole point of the method.

The most important instruction concerns safety, and it is not decorative. Never spray into a hot oven, towards a naked flame or onto an already scorching hob. This is an extremely flammable aerosol: the jet can catch fire. The right habit is to grease the pan cold, then put it on to heat.

In practice, one press is enough for a 24 cm pan, two for a cake tin. The taste of refined rapeseed oil is neutral, which makes it usable on meat as readily as on pancakes or roast vegetables. It stops food sticking, which remains its primary function: this is not a dressing oil, and it will bring no flavour to a salad.

Who is this spray for, and who is it not for?

It suits those who weigh their food and have realised that cooking oil is the most underestimated line in a day. It also suits those who cook ahead for the week: over ten pans, the difference is real. And it does a service to anyone who never has a light hand with the oil bottle, which is a great many people.

The safety wording is that of an aerosol and must be followed to the letter. Pressurised container: may burst if heated. Keep away from heat, hot surfaces, sparks and naked flames. Do not smoke nearby. Do not pierce or burn the can, even when empty. Protect from sunlight and do not expose to temperatures above 50 °C. Keep out of reach of children.

It is not for you if you are allergic to rapeseed, the lecithin also being derived from that plant. Nor is it for deep frying or for any cooking that calls for a real volume of fat: 0.6 ml does not replace 20 ml, and a spray is not made for that.

What you should not expect of it: this is not a slimming product, and the name “Zero” must not mislead you. The can contains pure oil at 810 kcal per 100 ml. If you press for five seconds instead of half a second, you have poured the equivalent of a teaspoon of oil and the benefit has gone. Everything hangs on the length of the press.

Rabeko spray or More 2 Kcals spray?

We sell both, and the question comes up regularly at the counter. They do the same job, with two different approaches.

The spray from the More brand is built around an even lower stated energy value per press, with a vegan formulation. It is the better choice if your aim is to go as low as possible on the “cooking fats” line, or if you use many presses over large surfaces.

The Rabeko wins on the simplicity of the ingredients list: two components, both derived from rapeseed, plus compressed air. No third-party emulsifier, no synthetic propellant. If your criterion is “as few ingredients as possible” rather than “as few calories as possible”, this is the one to take. In both cases the technique counts for more than the brand: a short press, from 20 cm, onto a cold surface. The rest of the products that serve the same logic in the kitchen are in our zero sauce and zero-sugar jam sections, and the whole approach in weight loss.

Frequently asked questions

Is the spray really zero calorie?

No, and you should not go by the name. The can contains rapeseed oil at 810 kcal per 100 ml. What is low is the serving: 0.6 ml per press, that is 4.9 kcal. The regulated “calorie-free” claim requires less than 4 kcal per 100 ml, so it does not apply here.

How many presses are there in a can?

We cannot say: the net volume does not appear in the data the manufacturer has supplied to us. The sum is simple once you have the can in hand: divide the volume printed on the label by 0.6 ml, which is the reference serving in the nutrition table.

Can you spray straight into a hot pan?

No, and this is the most important safety instruction. This is an extremely flammable aerosol: never spray towards a naked flame, a scorching hob or the inside of a hot oven. Grease the pan cold, then put it on to heat.

What flavour does it give food?

None, or almost none. Refined rapeseed oil has a neutral taste, which makes it usable on savoury and sweet alike — a pan of vegetables just as much as pancakes. That is an advantage for greasing, and a limitation if you were after an oil with character: this is not a seasoning product.

Does the can need shaking before use?

Yes, every time. The oil and the lecithin separate when left to stand, and an unshaken can sprays unevenly: you get droplets instead of a film. It is the leading cause of disappointment with this type of product, and it is settled in two seconds.

Is it suitable for vegetarians and vegans?

Yes. The only two ingredients are refined rapeseed oil and rapeseed lecithin, both of plant origin, and the propellant is compressed air. Do take care, however, if you are allergic to rapeseed: both components come from it.

Can it be used in the oven or in an air fryer?

On the food before it goes in, yes, and it is a very handy use for roast vegetables or potatoes. Never inside an already hot oven, though, for the safety reason already given. Spray into the cold dish, then start the cooking.

Where to buy the Rabeko Zero Cooking Spray?

The can is available to order from this page, and we ship throughout France and Europe. It is an everyday product rather than a one-off purchase: those who adopt it order it again without fail.

At the Vendargues shop, about ten minutes from Montpellier, it is one of the few products we let people try on the spot, because the length of the press changes everything and it is learnt in ten seconds. Half a second, from twenty centimetres: any longer and you are pouring oil just as before.