Sinob Flasty

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.

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.